Running on Real Food · by Deryn Macey★ 5.0 (8)
Vegan Banana Pancakes with Berries
NUTRITION · PER SERVING11M COOK
CAL 18%·PRO 21%
CARBS 83G93% OF CAL
8G FIBER0G ADDED0G INTRINSIC43G OTHER32G TOTAL SUGAR
FAT 7G17% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light, fluffy vegan banana pancakes topped with fresh berries and maple syrup. A quick breakfast that comes together in minutes.
mainamericandairy freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 extra ripe banana
- 1/4 tsp sea salt
- 1 cup non-dairy milk (unsweetened almond milk is ideal)
- sweetener of choice (see notes)
- 1/2 -1 cup fresh or frozen berries
At a glance
PER SERVING · TIME 11M
CAL 18%·PRO 21%
CARBS 83G93% OF CAL
8G FIBER0G ADDED0G INTRINSIC43G OTHER32G TOTAL SUGAR
FAT 7G17% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 6m
- Sodium
- 19mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 373mg
- Calcium
- 67mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 19MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.