Flourless Berry Banana Pancakes

Britney Fitzgerald

Ingredients


Makes 2 servings

4  strawberries

1⁄4 cup pecans, chopped

4  large eggs

1  ripe banana

1⁄8 teaspoon ground cinnamon

1 teaspoon olive oil

1⁄2 tablespoon agave nectar (or honey)

These gluten-free, berry banana pancakes from Produce for Kids, are a quick and healthy alternative to ordinary pancakes. Filled with fruits and nuts, they’re sure to please even the pickiest eater.

Directions

1. Place strawberries, raspberries, pecans, and one egg in blender and blend until smooth and frothy. Add remaining eggs, banana, and cinnamon, and pulse until just incorporated.

2. Heat oil in large nonstick skillet over medium heat. Pour ¼ cup of batter onto skillet and cook 3-5 minutes, or until firm. Flip and cook 2-3 minutes, until firm. Remove from pan, let cool slightly.

3. Repeat with remaining  batter.

4. Using heart-shaped cookie cutter, shape pancakes and top with agave nectar.

Suggested Sides:
6 oz fruited Greek yogurt
glass of 100 percent fruit juice

*Nutritional info includes suggested sides

Per Serving:

Calories:

501

Carbohydrates:

35 g

Fat:

31 g

Protein:

31 g

Fiber:

6 g

Active Time:

10 minutes

Total Time:

10 minutes