Directions:
- Combine dry ingredients and mix well.
- Mash bananas then blend with egg, ricotta and vanilla. Pour banana mixture into the dry ingredients and stir until thoroughly blended.
- Heat a griddle to medium. Spray with Pam cooking spray.
- Pour 2 big tablespoons per cake on the griddle. Watch to see bubbles form on the top of the cakes then flip over.
- Batter will keep in the refrigerator for a week. The batter will thicken up in the refrigerator. Use water to thin it out.
- Nutrition Info: /recipes/otterpond-banana-almond-pancakes/#ixzz1Gy6rq2Zk
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.43 Kcal (291 kJ) | ||
| Calories from fat | 39.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.42g | 7% | |
|---|---|---|---|
| Cholesterol | 16.25mg | 5% | |
| Sodium | 47.54mg | 2% | |
| Potassium | 99.93mg | 2% | |
| Total Carbs | 5.4g | 2% | |
| Sugars | 2.65g | 11% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 2.59g | 5% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 48.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 255.6 Kcal (1070 kJ) | ||
| Calories from fat | 146.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.26g | 7% | |
|---|---|---|---|
| Cholesterol | 59.84mg | 5% | |
| Sodium | 175.03mg | 2% | |
| Potassium | 367.87mg | 2% | |
| Total Carbs | 19.86g | 2% | |
| Sugars | 9.74g | 11% | |
| Dietary Fiber | 5.73g | 6% | |
| Protein | 9.54g | 5% | |
| Vitamin C | 7.1mg | 3% | |
| Iron | 2.4mg | 4% | |
| Calcium | 178mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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