You won’t need syrup for these gluten-free pancakes. Dates and bananas give them a natural sweetness and cake-like texture.
Ingredients
- ½ cup whole pitted dates, tightly packed, about 3½ oz (100 g) in total
- ½ cups whole, raw almonds
- 3 bananas, cut into chunks
- ½ cup coconut oil, melted, plus extra for frying
- 1½ cups undenatured whey protein
- 1 tbsp cinnamon
How to Make It
- Place dates in a small bowl and add boiling water to cover. Let soak for 5 minutes.
- In a food processor, process almonds until they reach a finely ground, flour-like consistency. Add bananas and ½ cup coconut oil and process until smooth and well combined.
- Drain the dates and add them to the food processor, along with whey protein and cinnamon. Process until well combined.
- In a large, non-stick frying pan, melt 2 tsp coconut oil over medium heat. Cook the pancakes in batches, using a ¼-cup measure to scoop the batter in the hot pan. Cook for 2 to 3 minutes, until the pancakes look dry around the edges, then carefully flip and cook the opposite side for another 2 to 3 minutes. Transfer the cooked pancakes to a cooling rack and continue making pancakes until batter is gone.
- Divide the pancakes evenly among 6 airtight containers and top with additional chopped dates and almonds, if desired.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 512 kcal Calories from Fat: 288 kcal |
|
% Daily Value*
|
| Total Fat 32 g 91% |
Trans Fat 0.0 g |
carbohydrates 31 g 24% |
Dietary Fiber 5 g 13% |
Sugars 17 g 19% |
Protein 25 g 50% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
