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Avocado Banana Pancake Stacks

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Avocado Banana Pancake Stacks

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.

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.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

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