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🍰 Sugar-free pancakes with bananas

373 kcal · 30 min · 4 servings

Ingredients

• 2 Eggs
• 300 ml Milk (3.5 % fat)
• 150 g Spelt whole grain flour
• 2 tbsp strongly defatted cocoa powder (10 g each)
• 4 small Bananas (100 g each)
• 4 tbsp Lemon juice
• 4 tbsp Rapeseed oil

Instructions

1. 1. Whisk the eggs, milk, flour, and cocoa powder in a bowl until a smooth batter forms.
2. 2. Let the batter rest for about 10 minutes.
3. 3. Peel the bananas while the batter rests.
4. 4. Slice the bananas into thin rounds.
5. 5. Drizzle the banana slices with lemon juice.
6. 6. Heat one teaspoon of oil in a frying pan.
7. 7. Pour a small ladle of batter into the hot pan.
8. 8. Swirl the pan to spread the batter evenly.
9. 9. Cook the pancake for about 2 minutes over medium heat.
10. 10. Distribute one-eighth of the banana slices on the still-liquid batter.
11. 11. Carefully flip the pancake.
12. 12. Finish cooking the other side for 1 to 2 minutes.
13. 13. Repeat the process with the remaining batter until you have baked a total of 8 pancakes.
14. 14. Cut the finished pancakes into wide strips.
15. 15. Serve the pancakes immediately.

Nutrition per serving

• kcal: 373
• Protein: 13 g · Fett/Fat: 21 g · Carbs: 32 g