Banana Pancakes
Nutrition Facts
5 Serving Per Container
Serving size 2 pancakes
| Amount Per Serving | ||
|---|---|---|
|
Calories |
130 |
|
| % Daily Value* | ||
| Total Fat 6 g | 7% | |
| Saturated Fat 1 g | 6% | |
| Cholesterol 75 mg | 24% | |
| Sodium 80 mg | 4% | |
| Total Carbohydrate 16 g | 6% | |
| Dietary Fiber 2 g | 9% | |
| Sugars 6 g | ||
| Includes Added Sugars | % | |
| Protein 5 g | ||
| Vitamin D | 0% | |
|---|---|---|
| Calcium | 2% | |
| Iron | 6% | |
| Potassium | 6% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 2 Ripe Bananas, mashed
- 2 Eggs
- ¼ cup Rolled Oats
- ¼ tsp Ground Cinnamon
- - Pinch of Salt
- 2 tbsp Peanut Butter
Method of Preparation
Step 1
Mash banana with a fork.
Step 2
Add oats, eggs, salt, cinnamon and peanut butter to the bowl.
Step 3
Whisk to combine.
Step 4
Heat a nonstick pan over medium heat. Scoop pancake batter into round circles. Cook for 2 minutes.
Step 5
Flip and continue to cook for an additional 2 minutes.
Step 6
Top with melted peanut butter and fresh strawberries!
