Banana Pancakes
Banana Pancakes - Sweet crepes filled with fresh-sour note.
Healthy, because
Even smarter
Nutritional values
These banana pancakes are a fantastic source of potassium and and contain less than 270 calories per portion.
To make these pancakes extra decadent and pack them with a dose of antioxidants, drizzle a bit of melted dark chocolate on top of them before serving.
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 278 mg | (7 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 2 Tbsps Cultured butter
- 5 ½ Tbsps Pastry flour
- 1 egg
- 5 ozs milk
- 1 pinch salt
- 1 Lime
- 2 Banana
- 2 Tbsps honey
- 1 Tbsp butter
Preparation steps
Melt 1 tablespoon of cultured butter in a pot and let cool slightly.
For the pancake batter, combine the flour with the egg, milk, melted butter and 1 pinch of salt and whisk thoroughly. Allow it to rest for about 10 minutes.
For the filling, peel and chop the banana and squeeze the lime.
Slightly caramelize the honey in a pan with remaining yogurt butter. Deglaze with the lime juice and mix in the diced bananas. Remove from the stove.
Melt the butter in a hot pan. Fry the batter over a medium heat, creating a total of 4 pancakes (about 2 minutes per side).
Remove the pancakes from the pan, fill with the banana, roll up and cut in half.
Serve hot or cooled.
