Avocado Banana Pancake Stacks

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Avocado Banana Pancake Stacks

Avocados and bananas combine for a smooth batter to make scrumptious pancake recipe. Top with additional fruit for bonus nutrition.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Ingredients

Servings  6   Serving Size   2 pancakes

  • 2/3 cup whole-grain flour
  • 1/2 cup all-purpose flour
  • 1 tablespoon brown sugar (packed)
  • 2 teaspoons baking powder
  • 1 ripe, fresh avocado (halved, peeled, pitted, cubed, divided)
  • 1 cup sliced, ripe banana
  • 1 cup reduced-fat milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

Directions

Tip: Click on step to mark as complete.

  1. In a medium bowl mix together all-purpose flour, brown sugar and baking powder.
  2. In a blender, combine half of the avocado pieces, half of the banana slices, milk, eggs and vanilla; puree until smooth.
  3. Add wet ingredients to dry ingredients and stir until just combined; batter may be lumpy.
  4. Lightly Spray a griddle or skillet with nonstick spray and heat over medium heat.
  5. Pour 1/4 cup of batter for each 4-inch pancake. Cook until bottom is lightly brown and bubbles begin to burst, about 2 minutes. Turn and continue cooking until golden brown. Serve warm with remaining avocados and bananas.

Tip: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition Facts

Avocado Banana Pancake Stacks

CaloriesCalories

210 Per Serving

ProteinProtein

7g Per Serving

FiberFiber

4g Per Serving

Nutrition Facts

Calories 210
Total Fat 7.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.5 g
Cholesterol 75 mg
Sodium 210 mg
Total Carbohydrate 30 g
Dietary Fiber 4 g
Sugars 7 g
Protein 7 g

Dietary Exchanges
1 1/2 starch, 1/2 fruit, 1 fat

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Avocados and bananas combine for a smooth batter to make scrumptious pancake recipe. Top with additional fruit for bonus nutrition.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Nutrition Facts

Avocado Banana Pancake Stacks

CaloriesCalories

210 Per Serving

ProteinProtein

7g Per Serving

FiberFiber

4g Per Serving
×
Calories 210
Total Fat 7.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.5 g
Cholesterol 75 mg
Sodium 210 mg
Total Carbohydrate 30 g
Dietary Fiber 4 g
Sugars 7 g
Protein 7 g

Dietary Exchanges
1 1/2 starch, 1/2 fruit, 1 fat

Ingredients

Servings  6   Serving Size   2 pancakes

  • 2/3 cup whole-grain flour
  • 1/2 cup all-purpose flour
  • 1 tablespoon brown sugar (packed)
  • 2 teaspoons baking powder
  • 1 ripe, fresh avocado (halved, peeled, pitted, cubed, divided)
  • 1 cup sliced, ripe banana
  • 1 cup reduced-fat milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

Directions

Tip: Click on step to mark as complete.

  1. In a medium bowl mix together all-purpose flour, brown sugar and baking powder.
  2. In a blender, combine half of the avocado pieces, half of the banana slices, milk, eggs and vanilla; puree until smooth.
  3. Add wet ingredients to dry ingredients and stir until just combined; batter may be lumpy.
  4. Lightly Spray a griddle or skillet with nonstick spray and heat over medium heat.
  5. Pour 1/4 cup of batter for each 4-inch pancake. Cook until bottom is lightly brown and bubbles begin to burst, about 2 minutes. Turn and continue cooking until golden brown. Serve warm with remaining avocados and bananas.

Tip: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.


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