These gluten free, berry banana pancakes are a quick and healthy alternative to ordinary pancakes. Filled with three fruits and nuts, they’re sure to please even the pickiest eater. Use a heart-shaped cookie cutter for a festive Valentine’s Day breakfast!

Flourless Raspberry Banana Pancakes

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Servings 2 Prep Time 10minutes
Cook Time 10minutes
Servings 2 Prep Time 10minutes
Cook Time 10minutes
These gluten free, berry banana pancakes are a quick and healthy alternative to ordinary pancakes. Filled with three fruits and nuts, they're sure to please even the pickiest eater. Use a heart-shaped cookie cutter for a festive Valentine's Day breakfast!
Ingredients
  • 4 medium Well-Pict Berries® strawberries
  • 14 raspberries
  • 1/4 cup pecans, chopped
  • 4 large eggs
  • 1 large ripe banana
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon olive oil
  • 1/2 tablespoon agave nectar or honey
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. Greek fruited yogurt A glass of 100% juice
Nutritional Value
  • Calories 501
  • Fat 31g
  • Protein 19.28g
  • Carbohydrates 34.93g
  • Fiber 5.79g
  • Cholesterol 383mg
  • Sodium 183mg
  • Calcium 194mg
  • Iron 3.04mg
Tags , , , , ,
Servings 2 Prep Time 10minutes
Cook Time 10minutes
Servings 2 Prep Time 10minutes
Cook Time 10minutes
These gluten free, berry banana pancakes are a quick and healthy alternative to ordinary pancakes. Filled with three fruits and nuts, they're sure to please even the pickiest eater. Use a heart-shaped cookie cutter for a festive Valentine's Day breakfast!
Ingredients
  • 4 medium Well-Pict Berries® strawberries
  • 14 raspberries
  • 1/4 cup pecans, chopped
  • 4 large eggs
  • 1 large ripe banana
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon olive oil
  • 1/2 tablespoon agave nectar or honey
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. Greek fruited yogurt A glass of 100% juice
Nutritional Value
  • Calories 501
  • Fat 31g
  • Protein 19.28g
  • Carbohydrates 34.93g
  • Fiber 5.79g
  • Cholesterol 383mg
  • Sodium 183mg
  • Calcium 194mg
  • Iron 3.04mg

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