Ingredients
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1 very ripe banana, mashed
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2 large eggs, beaten
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2 tablespoons ground flax seed (Optional)
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¼ teaspoon pure vanilla extract (Optional)
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2 tablespoons coconut oil
Directions
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Mix together mashed banana and beaten eggs in a large bowl until smooth. Add ground flax seed and vanilla; mix until batter is well combined.
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Heat coconut oil in a large skillet over medium-low heat. Scoop batter, about 1/4 cup per pancake, onto the skillet and cook until the centers start to bubble, about 30 seconds. Flip pancakes and continue cooking until the bottoms are lightly browned, 1 to 2 minutes more. Repeat with remaining batter.
Recipe Tip
You can substitute vegetable oil for coconut oil if desired.
Nutrition Facts (per serving)
| 245 | Calories |
| 18g | Fat |
| 14g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 245 | |
| % Daily Value * | |
| Total Fat 18g | 24% |
| Saturated Fat 13g | 64% |
| Cholesterol 186mg | 62% |
| Sodium 72mg | 3% |
| Total Carbohydrate 14g | 5% |
| Dietary Fiber 2g | 5% |
| Total Sugars 7g | |
| Protein 7g | 14% |
| Vitamin C 5mg | 6% |
| Calcium 31mg | 2% |
| Iron 1mg | 6% |
| Potassium 280mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
