Healthy banana and almond pancake recipe by MyNutriCounter

Almond & Banana Pancakes

Almond & Banana Pancakes

For those that prefer a sweet meal to start their day, these banana and almond pancakes are the perfect healthy option. We’ve developed this recipe for Fertility Road magazine, so not only is it delicious and nutritious but it’s also a fantastic way of eating yourself pregnant too.

Bananas are a great food to increase fertility in women as they are a fantastic source of B vitamins, fibre, protein, folate, iron and vitamin C.

Eggs are such a great source of protein and iron (which are both really important nutrients for fertility). In addition they are also a fantastic source of vitamin D. Women who struggle with fertility often suffer from a deficiency in vitamin D.

Almonds are a rich source of vitamin E. They also help improve insulin resistance, which has been shown to increase fertility levels in women.

The toppings on this recipe also play an important part in improving fertility. One serving per day of full fat dairy can improve fertility rates and Greek yoghurt is a delicious and calcium-rich option to increase your chances of conception. It is also rich in vitamin D and contains two times as much protein as regular yoghurt.

Berries are loaded with vitamin C and folate, and are full of natural antioxidants and anti-inflammatory nutrients, which help boost both female and male fertility. So if you’re looking to enhance your chance of conception, this delicious, healthy breakfast recipe could just do the trick 🙂

Healthy banana and almond pancake recipe by MyNutriCounter

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Summary
Recipe Name
Healthy Banana & Almond Pancakes
Published On
Preparation Time
Cook Time
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  • Serves

    12 pancakes

  • Prep

    5 mins

  • Cook

    20 mins

  • Total Time

    25 mins

  • Dietary

    GF, VEG

Ingredients:

2 bananas
4 eggs
90g/3oz ground almonds
35g/1oz coconut flour
½ tsp ground cinnamon
1 tsp. almond extract
1 tsp. baking powder
150g/5.5oz strawberries
130g/4.5oz blueberries
6 tablespoons honey
240g/8.5oz full fat Greek yoghurt
2 tbsp. chopped brazil nuts
6 tsp. olive oil

Method:

  1. Peel and slice the banana, then add to a blender with the ground almonds, coconut flour, ground cinnamon, eggs, almond extract and baking powder. Blitz until a smooth creamy texture is formed.
  2. Heat a splash of olive oil in a small frying pan, then add enough of the pancake mixture to cover the bottom (or even more if you like your pancakes thick).
  3. Repeat until all the mixture is used up (this should make 12 small pancakes or 6 medium sized).
  4. Plate up and serve with your choice of yoghurt, berries, honey and chopped brazil nuts.

Breakfast, Gluten-free, Menus, Pancakes, Vegetarian

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