Peanut Butter Banana Pancake
Recipe HighlightsType: BreakfastYields: 3-4 pancakes Product: KetoCal 4:1 Keto Ratio: 3:1
Important Information
Medical ketogenic diets should only be used under medical supervision. Always check with your healthcare professional to ensure that a recipe is appropriate.Ingredients
50 g raw eggs, mixed well
38 g oil
25 g peanut butter, Creamy Natual Skippy®
17 g banana, ripe
1 g baking powder
Instructions
Directions
1. Weigh ingredients separately.
2. Place ingredients in a blender or food processor. Blend until smooth.
3. Place non-stick skillet over medium heat.
4. Pour 2 tablespoons of batter per pancake.
5. Allow pancake to brown on one side. Adjust temperature as this high panke will burn easily.
6. Flip pancake over and cook on 2nd side.
7. Serve calculated amount.
Notes
Nutritional Information
| Per Recipe | |
|---|---|
| Calories | 635 |
| Protein | 13.18 g |
| Carbohydrate | 7.35 g |
| Fat | 61.54 g |
| Exact Ketogenic Ratio | 3:1 |
KetoCal® is a medical food for the dietary management of drug-resistant epilepsy and must be used under medical supervision.
Skippy® is not affiliated with Nutricia North America and has not endorsed the proposed use of their products in this recipe. Specific brand names are referenced to ensure consistent nutritional composition necessary to maintain a medical ketogenic diet.
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