Whole Wheat Banana Puff Pancake (Sugar-Free) – a delicious recipe with Butter, Milk, Eggs, Flour, Banana, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1. Preheat oven to 425u00b0F and melt the butter in your dish while the oven is warming up. Watch carefully so the butter doesn't turn brown.
2
2. Blend the rest of the ingredients in your blender or whisk by hand.
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3. Pour the mixture into your dish and bake for 15-20 minutes. Mine was perfect after 15 minutes.
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Notes:
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If you don't have stevia, you can use 1/2 cup of honey in the batter mix (this will increase your nutrition info) or you could try it without any since banana is naturally sweet.
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I used a 9 by 13 dish. A large pie dish is fine, too.
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Substituting banana for some type of berries would be lovely!
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Calories per serving: 157, Fat: 7g, Fiber: 2g, Carbs: 16g, Protein: 8g, Points+: 4, Old Points: 3
434
kcal
Calories
23
g
Fat
32
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 Tablespoons Butter, 1 cup Milk (I Used 1%), 6 whole Eggs, 1 cup White Whole Wheat Flour, and more.
Yes, Whole Wheat Banana Puff Pancake (Sugar-Free) falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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