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Banana almond flour coconut pancake Calories
Gluten-free pancake with fiber and unsaturated fats
CALORIES
GI
POTASSIUM
FIBER
Banana almond flour coconut pancake Nutrition Facts
Selected: 100 g
281
KCAL / 100G
Carbs
24.1g
· 33%
Protein
8.2g
· 11%
Fat
18.2g
· 56%
Fiber
5.8g
Banana almond flour coconut pancake Vitamins & Minerals
Vitamins
Vitamin E
5.1mg · 34% DV
B6
0.25mg · 15% DV
B2
0.18mg · 14% DV
Biotin
3.1µg · 10% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
172mg · 25% DV
Magnesium
82mg · 20% DV
Selenium
10.2µg · 19% DV
Banana almond flour coconut pancake Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Banana almond flour coconut pancake Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Banana almond flour coconut pancake Contain Allergens?
Contains these allergens:
Which Diets Is Banana almond flour coconut pancake Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Banana almond flour coconut pancake Fat Profile
SATURATED
5.7g
MONOUNSATURATED
8.4g
POLYUNSATURATED
3.5g
Omega 6:3 ratio 83.8:1
Above the ideal 4:1 (83.8:1).
Foods Similar to Banana almond flour coconut pancake
Banana almond flour coconut pancake — Frequently Asked Questions
Why is the middle of my banana almond flour coconut pancake still undercooked?
Almond flour behaves differently from wheat flour, so a thick pancake can brown before the center sets. Make smaller pancakes, cook over medium-low heat, and cover the pan briefly if needed.
Why do these pancakes stick to the pan?
The natural sugars in banana can caramelize quickly and cause sticking. Use a well-heated non-stick pan with a light coating of oil, and wait until the edges look set before flipping.
Can I make the pancake batter ahead of time?
Egg-based batter is best kept covered in the refrigerator only briefly, as banana darkens and the texture can change over time. For the best result, cook it soon after mixing.
How should cooked banana almond flour coconut pancakes be stored?
Let them cool completely, then refrigerate in an airtight container and eat within a few days. Do not leave them at room temperature for extended periods because they contain egg.
Can banana almond flour coconut pancakes be frozen?
Yes. Freeze fully cooled pancakes with baking paper between each one so they do not stick together. Reheat from frozen gently in a pan or toaster for a better texture.
How do these pancakes differ from regular wheat-flour pancakes?
Almond flour produces a denser, moister pancake with a mild nutty flavor, rather than the light rise of many wheat-flour pancakes. Banana and coconut also give it a naturally sweeter, richer taste.
What are good toppings for banana almond flour coconut pancakes?
Plain Greek yogurt, fresh berries, and unsweetened nut butter pair well with the flavor. Since banana already adds sweetness, use syrup, honey, or sweet sauces sparingly.
Are these pancakes a good choice before a workout?
A large serving right before exercise may feel heavy for some people because it contains fat and fiber. It is often more comfortable a couple of hours before training, or as a smaller, simpler serving closer to exercise.
Do banana almond flour coconut pancakes have no effect on blood sugar?
No. Banana contains carbohydrate, so blood glucose can still rise and the response varies between individuals; the fat and fiber in the recipe may help slow digestion. Syrup and other sweet toppings can increase the effect.
Who should avoid banana almond flour coconut pancakes?
They should be avoided by people with tree-nut or egg allergies, as the recipe contains almonds and eggs. People buying prepared versions should also check labels for possible cross-contact warnings.
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Nutrition data compiled from USDA FoodData Central and scientific sources.