Banana Bread Pancakes

Yields 14

Approximately 12 sugar calories per pancake with topping

or

Approximately 9 sugar calories per pancake without topping

Ingredients

Pancakes

• 1 Cup - Almond Flour
• 3 Tbs - Coconut Flour
• 1 Tsp - Coconut Sugar (16 sugar calories)
• 2 Tsp - Baking Powder
• 1/2 Tsp - Baking Soda
• 1/4 Tsp - Cinnamon
• 1/8 Tsp - Nutmeg
• 1 Cup - Coconut Milk
• 1 Banana mashed well (108 sugar calories)
• 1/4 Cup - Greek Yogurt
• 3 Eggs - 1 Whole Egg & 2 Egg Whites
• 2 Tbsp - Butter, melted
• 2 Tbsp - Milled Flaxseed

Cream Cheese Syrup

• 1/4 Cup - Butter
• 1/2 Tbs - Coconut Sugar (48 sugar calories)
• 1/4 Tsp - Cinnamon
• 1/3 Cup - Coconut Milk
• 4 oz - Cream Cheese
• 1/2 Tsp - Pure Vanilla Extract

Other

• Chopped Walnuts or Pecans

Directions

Cream Cheese Syrup:

Melt butter & cream cheese in microwave for 45 seconds or until softened. Then whisk together, sugar, cinnamon, coconut milk, & vanilla extract. Whisk in the melted butter and cream cheese. Put back in microwave for 45 seconds prior to serving pancakes.

Pancakes:

In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and flaxseed, set aside. In a separate mixing bowl whisk together coconut milk, mashed bananas, greek yogurt, egg, and melted butter. Add wet ingredients to flour mixture and whisk until combined. Spray pan with butter or coconut oil spray. Use a 1/4 measuring cup, pour batter onto pan. Cook until the sides looked done and the pancake is firm enough to flip. Cook opposite side for a few minutes until golden. Serve immediately with cream cheese syrup and garnish with chopped nuts.