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“Paleo Recipes 2016 magazine Per Serving - 231 cal., 16g fat (7g sat. fat), 93mg chol., 141mg sodium, 17g carb, 3g fiber, 7g protein”
READY IN:
28mins
SERVES:
4
YIELD:
12 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. In a small bowl, stir together flour, baking powder, and salt. Set aside.
  2. 2. In a medium bowl, mash bananas until nearly smooth. Sir in eggs, milk, oil, & vanilla.
  3. 3. Stir in flour until just combined.
  4. 4. Grease skillet or griddle with additional coconut oil; heat over medium heat. Pour batter (approx 2 Tbsp. each) onto hot skillet/griddle - if necessary, spread slightly.
  5. 5. Cook 3-4 mins on each side or until golden.

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