Ingredients
Nutrition FactsServings 4
- Amount Per Serving
- Calories 282
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 53g18%
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Instructions
Mash the banana with a fork and combine them with the flour, baking powder, baking soda, and lemon
juice. Next, slowly add in almond milk until you get a thick batter
Finally, fold in the sliced strawberries, leaving some for garnish.
Heat some of the oil in a non-stick pan over medium heat, not too hot as then the pancakes will burn. Spoon a little less than ¼ cup of the batter per pancake (this will make around 8 pancakes).
Cook the pancakes for about 3 minutes on one side, then when bubbles start to appear flip and cook for another minute
Serve the pancakes with a tablespoon of coconut yogurt and maple syrup, and garnish with remaining strawberries.
Nutrition information is per 2 pancakes.
Ingredients
Directions
Mash the banana with a fork and combine them with the flour, baking powder, baking soda, and lemon
juice. Next, slowly add in almond milk until you get a thick batter
Finally, fold in the sliced strawberries, leaving some for garnish.
Heat some of the oil in a non-stick pan over medium heat, not too hot as then the pancakes will burn. Spoon a little less than ¼ cup of the batter per pancake (this will make around 8 pancakes).
Cook the pancakes for about 3 minutes on one side, then when bubbles start to appear flip and cook for another minute
Serve the pancakes with a tablespoon of coconut yogurt and maple syrup, and garnish with remaining strawberries.
Nutrition information is per 2 pancakes.
