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    You are in: Home / Recipes / Vegan and Gluten-Free and Sugar-Free Banana Nut Pancakes Recipe
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    Vegan and Gluten-Free and Sugar-Free Banana Nut Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Ex-Pat Mama's Note:

    These can be made with any combination of fruits and nuts that you like. They are lightly sweet - which is good enough for me - but my kids usually pour on some maple syrup, or spread on some Nutella.

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    Units: US | Metric


    1. 1
      I use an immersion blender to blend the banana and apple together. However you choose to do it, the mixture should be completely liquified. Set aside.
    2. 2
      Whisk together the flours and salt. Add the chopped nuts and stir to combine.
    3. 3
      Pour the liquified fruit into the flour mixture. Stir until thoroughly combined. Add enough water to the mixture to make a pourable batter - I usually use about 1/2 cup. You may need more or less depending upon the size and ripeness of your fruits.
    4. 4
      Make the pancakes one at a time by spreading 1/2 cup of batter in a large fry pan on medium high heat. Spread the batter out into a thin wide circle using the back of a metal spoon. My pancakes are usually 8-10 inches across. If the mixture doesn't spread easily, add more water.
    5. 5
      Cook without turning until the entire pancake looks dry - little air bubbles will pop all across the surface. Drizzle about 1 teaspoon of oil on the top and then flip the cake. Cook on this side for three minutes or so, until cooked through.
    6. 6
      Serve immediately.

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    Nutritional Facts for Vegan and Gluten-Free and Sugar-Free Banana Nut Pancakes

    Serving Size: 1 (184 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 307.4
    Calories from Fat 106
    Total Fat 11.8 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 307.3 mg
    Total Carbohydrate 45.4 g
    Dietary Fiber 6.7 g
    Sugars 15.0 g
    Protein 7.9 g

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