Healthy Cardamom Banana Bread Pancakes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/8 tsp nutmeg
- 1 egg, slightly beaten
- 1 cup mashed ripe bananas (from about 2 large bananas)
- 1/2 cup milk (i used coconut milk)
- butter or coconut oil for greasing the pan
- topping options: toasted coconut hazelnut pieces, yogurt, butter, maple syrup, nut butters
- Carbohydrate 48.5678545753968 g
- Cholesterol 3.26666666003912 mg
- Fat 1.92503791520861 g
- Fiber 7.79874987459183 g
- Protein 10.9987416611824 g
- Saturated Fat 0.681403332425359 g
- Serving Size 1 1 large serving (146g)
- Sodium 379.778499826027 mg
- Sugar 40.769104700805 g
- Trans Fat 0.39053249992544 g
- Calories 246 calories
In a medium mixing bowl, whisk together the flour, baking powder, cardamom, cinnamon, nutmeg, and salt. Make a well in the center of the dry ingredients and add in the mashed banana, egg, vanilla, and milk. Whisk together the wet ingredients and then fold the dry ingredients into the wet until completely combined.Melt enough coconut oil or butter to coat a medium saucepan in that saucepan over medium. Scoop ¼ cup batter into the saucepan (how many you can cook at a time will depend on how big your pan is) and let cook for about 2-3 minutes or until the top is completely bubbly. Flip, cooking for another 2-3 minutes or until cooked all the way through. Repeat with the rest of the batter.Serve warm and enjoy with all of your favorite toppings.
