Banana Pancakes
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 3 (estimated)
Nutrition facts
- Protein13 %6 g
- Carbs34 %16 g
- Fat53 %11 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 178 kcal | 140 kcal |
| Protein | 6 g | 4.7 g |
| Carbs | 16 g | 12.6 g |
| Fat | 11 g | 8.7 g |
One serving is about 127 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty10/100
- Recipe completeness45/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Dessert - United States
Ingredients
- 2 Egg (medium)
- 1 Banana (large)
- pinches Baking Powder
- 1 teaspoon Vegetable Oil
- Vanilla Extract (spinkling)
- 25 g Pecan Nuts
- 125 g Raspberries
Instructions
In a bowl, mash the banana with a fork until it resembles a thick purée. Stir in the eggs, baking powder and vanilla.
Heat a large non-stick frying pan or pancake pan over a medium heat and brush with half the oil. Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side, then tip onto a plate. Repeat the process with the remaining oil and batter. Top the pancakes with the pecans and raspberries.
Videos and links
Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
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