I love pancakes for breakfast but don’t want to sacrifice my diet for them so I created a recipe that is both satisfying and healthy as well as packed with great fiber and protein. To cut down on sugar, I top mine with almond butter instead of maple syrup, making these a guilt-free breakfast!
Further Food Nutritionist Commentary:
By Paige Geimer
Paleo-Friendly Banana Collagen Pancakes
1 egg, lightly beaten
1 very ripe banana, mashed
1 teaspoon of cinnamon
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/4 cup of flax meal
2/3 cup of almond flour
1 teaspoon of pure vanilla extract
1 scoop of Further Food Collagen Peptides
Splash of water or almond milk
1. Mix all ingredients together in a medium sized bowl
2. Add coconut oil to a large non-stick pan on the stove on medium heat
3. Add about a 2.5 inch in diameter sized pancake batter to the pan and let cook until bubbles start to form in the middle (I usually fit 4 pancakes in the pan at a time). You may not get many bubbles with this batter, but make sure to wait to flip until the pancake is browned on the bottom.
3. Flip and cook until browned on the other side
4. Top with almond butter and and freshly sliced bananas
Per Serving: Calories: 68; Total Fat: 3 g; Saturated Fat: 1 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 23 mg; Sodium: 93 mg; Potassium: 111 mg; Carbohydrate: 8 g; Fiber: 4 g; Sugar: 2 g; Protein: 3 g
Vitamin C: 2%; Vitamin A: 1%; Iron: 5%; Calcium: 5%;
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