21 Day Fix Pancakes with Caramelized Bananas and Walnuts (Gluten free/Dairy
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 12
- 3 eggs
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp vanilla extract
- â½ tsp salt
- 8 small
- coconut oil cooking spray
- 3 ripe bananas sliced
- 1 1/2 cups of bob’s red mill gluten free 1-1 baking flour
- 4 tsp maple syrup
- 1 1/3 cup of unsweetened vanilla almond milk
- 2 tablespoons of melted butter (i used dairy free) plus 3 tsp b
- Carbohydrate 9.3316614564105 g
- Cholesterol 42.4402777766732 mg
- Fat 15.8314741664219 g
- Fiber 0.766999971866608 g
- Protein 1.94697694353039 g
- Saturated Fat 9.99283847207057 g
- Serving Size 1 1 pancake (94g)
- Sodium 155.816229137591 mg
- Sugar 8.5646614845439 g
- Trans Fat 1.12758158332091 g
- Calories 183 calories
[ { "@type": "HowToStep", "text": "Whisk together milk, eggs, melted butter, vanilla extract, and maple syrup. In a separate bowl, mix flour, baking soda, baking powder, and salt. Add dry ingredients to the wet ingredients and stir until combined. Batter will be lumpy! Don't overmix - those lumps are the key to fluffy pancakes! Let batter rest for a few minutes." }, { "@type": "HowToStep", "text": "Heat a nonstick frying pan or skillet to medium low heat and spray with cooking spray. Melt 1/4 tsp of butter and place 4 banana slices on the pan, so they are touching and make a square. Let bananas caramelize for a minute (I like to flip mine) then add a few crushed walnuts to the pan. Pour a large spoonful of the pancake batter over the bananas and nuts (I use a ¼ measuring cup slightly less than full). Cook until the edges begin to crisp up and the pancake bubbles are open. Carefully flip and cook the second side until cooked through." }, { "@type": "HowToStep", "text": "Repeat with remaining batter. You should get approximately 12 pancakes." }, { "@type": "HowToStep", "text": "Top with additional walnuts and banana slices if you have extra and a tsp of maple syrup." } ]
