Banana Blueberry Pancakes
Blood Sugar: ModerateServings: 6Preparation Time: 10minMeal Category: Breakfast
Micronutrients:Vitamin CFolateMagnesium
Macronutrients per 100g
Energy
188kcal
Sugar
9g
Fat
9g
Fiber
4g
Sat fat
5g
Protein
4g
Carbs
27g
Sodium
1mg
Ingredients
- 200g / 7.1 oz ripe Bananas
- 50g / 1.8 oz Wholemeal spelt flour (Type 630)
- 75g / 2.6 oz Blueberries
- pinch Vanilla
- 1 tbsp ground Almonds
- 1 tbsp for baking Coconut oil
- 50g / 1.8 oz Wholemeal spelt flour (Type 630)
- 75g / 2.6 oz Blueberries
- pinch Vanilla
- 1 tbsp ground Almonds
- 1 tbsp for baking Coconut oil
Preparation
1. Mash 200g (7.1 oz) of ripe bananas with a fork.
2. Rinse and drain 75g (2.6 oz) of blueberries, and cut them depending on size if necessary.
3. Mix 50g (1.8 oz) wholemeal spelt flour (Type 630), 1 tbsp ground almonds, a pinch of vanilla, and the mashed bananas in a bowl.
4. Carefully fold the blueberries into the batter.
5. Heat some coconut oil in a pan over medium heat.
6. Pour a small amount of batter into the pan for each pancake and cook until golden brown on both sides.
2. Rinse and drain 75g (2.6 oz) of blueberries, and cut them depending on size if necessary.
3. Mix 50g (1.8 oz) wholemeal spelt flour (Type 630), 1 tbsp ground almonds, a pinch of vanilla, and the mashed bananas in a bowl.
4. Carefully fold the blueberries into the batter.
5. Heat some coconut oil in a pan over medium heat.
6. Pour a small amount of batter into the pan for each pancake and cook until golden brown on both sides.
Micronutrients % of RDI
Iron
6% of RDI
Magnesium
23% of RDI
Vitamin C
16% of RDI
Omega 3
0% of RDI
Vitamin A
0% of RDI
Calcium
1% of RDI
Folate
6% of RDI
Good to know
These pancakes can be cut into strips for easier handling by babies. Ensure the blueberries are appropriately sized to avoid choking hazards for young children.
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