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Recipe: Banana, Nectarine & Flax (Linseed) Pancakes
A low carb, gluten free, and paleo friendly breakfast, delicious banana, nectarine and flaxseed pancakes will keep you going all morning.
Servings: 10 small pancakes
Ingredients
- 1/2 banana - ripe
- 1/2 nectarine - ripe
- 2 eggs
- 2 tbs ground flax seed
Instructions
- Blitz all the ingredients together with a stick blender and allow to sit for a few minutes to thicken.
- Heat a large non stick pan (I used my Breton crêpe pan) over a medium heat and wipe a little oil over it.
- Add a scant tablespoon of batter and allow to spread. Cook until starting to bubble and solid underneath.
- Very gently slide a spatula under the pancake and flip.
- Serve immediately, stacked with butter, syrup and extra fruit.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 20kcal | Carbohydrates: 2g | Protein: 1g | Cholesterol: 32mg | Sodium: 12mg | Potassium: 47mg | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 0.9mg | Calcium: 5mg | Iron: 0.2mg