Heart Healthy Peanut Butter Banana Pancakes Recipe

                   
Create a perfectly sweet, fluffy breakfast with our healthy peanut butter and banana pancake recipe. Whip up tender, gluten-free flapjacks in no time with a few pantry ingredients and fresh fruit for garnish.
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Ingredients
Recipe yields 6 servings
4 large eggs, separated
2 ripe bananas, mashed (about 1 cup)
1 cup almond flour
3 Tbsp coconut flour
1 tsp baking powder
1/4 tsp ground cinnamon
1/8 tsp salt
2 Tbsp peanut butter
1/2 cup fresh blueberries, for garnish
1/2 cup fresh raspberries, for garnish
1/8 tsp confectioners' sugar, for garnish
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Directions
Step 1

In a large bowl, whisk together the egg yolks, bananas, almond flour, coconut flour, baking powder, cinnamon and salt. In a separate large bowl using a hand mixer, whip the egg whites until stiff peaks form, about 4 to 5 minutes.

Step 2

Gently fold the whipped egg whites into the batter until evenly combined.

Step 3

Lightly coat a griddle with nonstick cooking spray and heat over medium-low heat. For each pancake, pour about 1/4-cup batter onto the pan, spreading it out evenly. Cook, turning once, until both sides are lightly golden.

Step 4

With a small star-shaped cookie cutter, cut star shapes out of 1 pancake. Smear peanut butter on pancakes and garnish with blueberries, raspberries, confectioners' sugar and star-shaped pancake pieces, if desired.

Time: 30 minutes
Servings: 6
Calories: 233
Make this for: Healthy Kids Gluten Free
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Nutrition facts
Serving Size: 2 pancakes
Per serving:
calories:233
total fat:15g
sat fat:3g
cholesterol:124mg
sodium:175mg
total carb:14g
fibers:4g
sugars:5g
proteins:9g

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About This Healthy Recipe

Pancakes alone are delicious, but pancakes with peanut butter and bananas are even better! This tasty gluten-free breakfast recipe is sure to satisfy any sweet tooth and it's deliciously vegetarian so everyone can enjoy it! The recipe calls for almond and coconut flour rather than wheat flour making it 100 % celiac friendly. In addition to being gluten friendly, this recipe is also low in both sodium (175mg) and saturated fat (3g) making it a great option for those following a heart healthy diet. While these pancakes may seem too good to be true they just keep getting better! This recipe may be safe for those who have undergone weight loss surgery, and since each serving contains just 14 grams of carbohydrates, this recipe is also diabetic friendly as well! The calorie count for this recipe may be the most impressive part of the recipe. Since 2 pancakes are just 233 calories, you can be sure to enjoy this gluten free breakfast recipe guilt free. The kids are going to love these pancakes, enjoy!

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Heart Healthy Peanut Butter Banana Pancakes Recipe

Ingredients
Recipe yields 6 servings
4 large eggs, separated
2 ripe bananas, mashed (about 1 cup)
1 cup almond flour
3 Tbsp coconut flour
1 tsp baking powder
1/4 tsp ground cinnamon
1/8 tsp salt
2 Tbsp peanut butter
1/2 cup fresh blueberries, for garnish
1/2 cup fresh raspberries, for garnish
1/8 tsp confectioners' sugar, for garnish
Directions
Step 1

In a large bowl, whisk together the egg yolks, bananas, almond flour, coconut flour, baking powder, cinnamon and salt. In a separate large bowl using a hand mixer, whip the egg whites until stiff peaks form, about 4 to 5 minutes.

Step 2

Gently fold the whipped egg whites into the batter until evenly combined.

Step 3

Lightly coat a griddle with nonstick cooking spray and heat over medium-low heat. For each pancake, pour about 1/4-cup batter onto the pan, spreading it out evenly. Cook, turning once, until both sides are lightly golden.

Step 4

With a small star-shaped cookie cutter, cut star shapes out of 1 pancake. Smear peanut butter on pancakes and garnish with blueberries, raspberries, confectioners' sugar and star-shaped pancake pieces, if desired.

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