Buckwheat Banana Pancakes
Buckwheat Banana Pancakes
(With Fat Free Milk)
Calories 266 (19% from fat)
Fat 5.5 gram
Saturated Fat 1.3 gram
Trans Fat 0 gram
Chol. 119 mg.
Sodium 303 mg.
Carb. 31 gram
Fiber 5 gram
Sugar 12 gram
Sugar Alcohol 0 gram
Protein 24 gram
Buckwheat Banana Pancakes
(With LOW CARB Fat Free Milk)
Calories 255 (18% from fat)
Fat 5 gram
Saturated Fat 1.2 gram
Trans Fat 0 gram
Chol. 117 mg.
Sodium 310 mg.
Carb. 29 gram
Fiber 5 gram
Sugar 10 gram
Sugar Alcohol 0 gram
Protein 24 gram
Cary's Sugar Free Syrup
(One 1/4 Cup Serving)
Calories 35 (0% from fat)
Fat 0 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Chol. 0 mg.
Sodium 135 mg.
Carb. 9 gram
Fiber 0 gram
Sugar 0 gram
Sugar Alcohol 11 gram
Protein 0 gram
Ingredients
1/2 cup buckwheat flour
3/4 tsp. baking powder
(Look for lower sodium versions.)
2 scoops (2/3 cup) protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor.)
1 large whole egg
3/4 tsp. canola oil
1 tsp. honey
3/4 cup fat free milk
OR
3/4 cup fat free LOW CARB milk
(We used Hood Carb Countdown Dairy Beverage - Fat Free and 75% less sugar.)
2 large egg whites
Non-fat cooking spray
1 medium diced banana
Topping
Cary's SUGAR FREE Syrup
2. In a seperate bowl mix together the whole egg, canola oil, honey and milk. Combine the egg and flour mixtures.
3. Whip the egg whites into stiff peaks and add them gradually to the flour-egg mixture. Fold in the diced banana.
4. Heat a non-stick frying pan on medium heat and spray with fat-free cooking spray. Scoop up 1/4 cup (filled until almost overflowing) of mix for each pancake and pour into frying pan. Cook until the edges start to look dry and turn the pancakes over. Cook until golden.
5. Serve 3 pancakes with 1/4 cup of Cary's sugar free syrup on top.
Yield: 3 Servings - 9 Total Pancakes, 3 Pancakes Per Serving
To thaw, microwave the pancakes on high for approximately 3 - 4 minutes. Top with sugar free syrup and enjoy!
