FoodShot #25: Banana pancakes
Preparation time: 35 minutes
Serving: 485 g
Calories: 660
Protein: 21 g
Fat: 24 g
Carbohydrates: 92 g
Shopping list:
- 1 1/2 tbsp oatmeal, ground
- 3 tbsp wheat flour
- 2 tsp sugar
- 1 small pinch of salt
- 1/2 medium egg
- 3 tbsp 1,5% milk
- 1 heaped tbsp butter
- 1 1/2 tbsp lemon juice
- 1 medium banana, peeled
- 1 tsp almonds, finely chopped
- 1 tsp cane sugar
- 1 small pinch of cinnamon
- 1 1/2tbsp 2% natural yogurt
- 1 not full small glass 1,5% milk
- 1 tsp cocoa powder
Description:
Melt the butter in a microwave. Combine the dry ingredients of the pancakes. Whisk the egg with butter and milk. Pour the mixture to the dry ingredients. Crush the banana with the fork, pour it with the lemon juice and add to the mass. Stir well. Cover and put aside for 10 minutes. Warm medium pan. You may pour a few drops of oil on it if you want. Pour 2 tablespoons of the batter on the pan. Fry each side of the pancakes for 1 minute. Serve the pancakes with the mixture made of: yogurt, sugar, almonds and cinnamon. Get some cocoa to drink.
