Mint Banana Chocolate Chip Pancakes
These Mint Banana Chocolate Chip Pancakes are egg free, low calorie and high fiber! Made with simple ingredients with no added sugar.
Servings: 9 pancakes
Calories: 103kcal
Ingredients
- 1 Banana very ripe
- 1 1/2 cups Gluten Free Rolled Oats
- 1 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 cup Unsweetened almond milk or milk or choice
- 1 tablespoon Flax Meal or 1 egg
- 1 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Mint Extract or vanilla extract
- 2 tablespoons Mini Chocolate Chips
Instructions
- Make a flax egg by combining the flax meal in a small bowl with 2 tbsp water. Set aside for 5 minutes to set.
- Place all ingredients except chocolate chips to a food processor or blender and process until combined well.
- Fold the chocolate chips in by hand.
- Bring a nonstick electric skillet to medium heat (or 300 F). Place 1/4 cup of the batter onto the skillet (1/4 cup makes one pancake). Repeat for the remaining batter.
- Cook 3-4 minutes until the pancakes bubble then flip and cook another 2-3 minutes then remove from the skillet and place on a wire baking rack to cool.
- Serve pancakes immediately or store in the refrigerator up to 7 days or in the freezer up to 60 days.
Video
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1pancake | Calories: 103kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 135mg | Potassium: 148mg | Fiber: 2g | Sugar: 4g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg