SERVING
for 4 persons
NUTRITIONAL VALUE (per portion with honey)
308,2 kcal
11,0g protein
19,1g fat
21,8g carbohydrates
INGREDIENTS
2 large or 3 small ripe bananas
2 medium-sized eggs
100g peanut butter (100%)
1 level teaspoon baking powder (optional)
1 tablespoon good quality honey (or 30g erythritol)
extra virgin coconut oil, for cooking
PREPARATION
- Put all the ingredients (except oil) in a bowl and mix them with an immersion blender.
- Heat the non-stick pan to a high temperature and then lower it to medium. Put a teaspoon of coconut oil in a pan, heat it and pour 1/8 of the mass on it. Cook for about 3 minutes, turn the pancake over and cook for another 2 minutes. Repeat the same with the remaining mass and add coconut oil if necessary.
- After cooking, place the pancakes on a plate one on top of the other. Finally, you can decorate them with fresh banana pieces and whipped cream if desired and serve.
NOTES
– If you are using unsalted peanut butter, add a pinch of salt to the ingredients.
– Pancakes can be served with fresh fruit, cream, compote, jam or various sauces.
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