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Banana Pancakes

Banana Pancakes and 'Sweet Sauce'

Quick, simple banana pancakes with tahini and honey topping.

Course Breakfast
Keyword Pancakes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3 children

Ingredients

Pancakes

  • 3 tsp Butter for cooking 12g of fat
  • 1 tbsp Coconut flour 0.6g of fat
  • 2 Eggs 10g of fat
  • 1 Banana
  • 1 tsp Cinnamon
  • 1 tsp Vanilla Paste

Topping

  • 3 tbsp Hulled tahini 36g of fat
  • 3 tsp Honey
  • Strawberries
  • Blueberries

Instructions

Pancake

  1. In a large mixing bowl mash the banana with a fork.  

  2. Add the rest of the pancake ingredients and mix to combine.

  3. Heat the butter in a frying pan. Use a 1/4 measuring cup to scoop out the mixtures and place into the frying pan. You should get three pancakes at this size.

  4. Gently spread the mixture with the back of a spoon to form circles.

  5. Once the pancake begins to show slight bubbles, flip it over to cook the other side. You may need to press it back into shape once flipped.

  6. Cook for another another minute or so (until slightly browned). While the pancake is cooking prepare the topping.

Topping

  1. Mix the tahini with the honey.

  2. Wash and cut the berries.

Plating

  1. Once the pancakes are cooked, place the pancakes on separate plates and spread the tahini topping between the 3 of them.

  2.  Spread the blueberries over the top and share the strawberries evenly.

    Banana Pancakes

Recipe Notes

This recipe makes 3 pancakes at approximately 5.5g of fat per pancake (with cooking butter).

The topping is approximately 12g of fat per serve.

Total fat for one pancake with topping is approximately 17.5g of fat.

For extra fat add butter to the pancake before adding the tahini topping.