Photo: Mariana Medvedeva
Sweet banana and maple pancakes with blueberries and pecans
9 ingredients
30 min + 10 min
Makes 6 pancakes
openrecipes
This gluten-free take on the classic pancake is perfect with sliced bananas, berries and toasted nuts. They also work brilliantly with lemon and sugar. The simple and effective mix of gluten-free flours in this recipe will also work for most baking recipes.
Estimated Nutrition (whole recipe, rough)
1235
Calories
24g
Protein
34g
Fat
213g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Banana | 1 medium (118g) | 105 |
| Blueberry | 1 cup (148g) | 84 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Almond Milk | 1 cup (240ml) unsweetened | 30 |
| Pecan | 1 half (4g) | 20 |
| Rapeseed Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 65g/2¼oz rice flour
- 65g/2¼oz tapioca
- ½ very ripe banana
- 300ml/10½fl oz almond milk
- or coconut oil rapeseed oil
- 1½ bananas
- large handful blueberries
- 30g/1oz pecans
- maple syrup
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes