Strawberry Banana Stuffed Pancakes

Vegetarian
Health score
17%
Strawberry Banana Stuffed Pancakes
30 min.
2
171kcal
100%sweetness
38.91%saltiness
36.94%sourness
15.35%bitterness
27.42%savoriness
49.35%fattiness
0%spiciness

Suggestions

These strawberry banana stuffed pancakes are a delicious and healthy way to start your day. They're packed with fresh fruit, protein-rich Greek yogurt, and whole wheat flour for a nutritious and satisfying breakfast. The pancakes are light and fluffy, with a sweet and tangy strawberry banana sauce that's cooked to perfection. The sauce is made with fresh and frozen strawberries for a burst of flavor, and the addition of vanilla extract and a hint of sugar gives it a delightful sweetness. These pancakes are perfect for a leisurely weekend brunch or a quick and easy weekday breakfast. They're also vegetarian-friendly and provide a good source of protein and fiber to keep you full and energized throughout the morning. With a preparation time of just 30 minutes, you can enjoy these delicious pancakes any day of the week. So, if you're looking for a tasty and nutritious breakfast option, give these strawberry banana stuffed pancakes a try! They're sure to become a new breakfast favorite.

Ingredients

  • 0.5 teaspoons baking soda 
  • 0.5 cup banana ripe mashed
  •  egg whites whole
  • 0.3 cups nonfat greek yogurt 
  • servings salt 
  • 10  strawberries fresh diced whole
  • 1.5 teaspoons sugar 
  • 0.5 teaspoons vanilla extract 
  • 0.3 cups pastry flour whole wheat

Equipment

  • bowl
  • sauce pan
  • whisk

Directions

  1. Mix together the Greek yogurt, 1/4 cup banana, egg whites, and vanilla extract into a small bowl.In a separate bowl combine flour, baking soda, 1/2 teaspoon sugar, and salt.
  2. Combine both bowls and whisk until evenly mixed.Fold in 5 fresh, chopped strawberries.
  3. Add 1/4 cup mashed banana, 5 frozen strawberries, and 1 teaspoon of sugar in a sauce pan (if you use fresh strawberries, add 1 tablespoon of water to the sauce pan). Cook on low, stirring frequently until thickened (about 5-7 minutes.)Evenly divide sauce over top of pancakes

Nutrition Facts

Calories171kcal
Protein22.83%
Fat5%
Carbs72.17%

Properties

Glycemic Index
82.43
Glycemic Load
7.61
Inflammation Score
-5
Nutrition Score
12.540869565217%

Flavonoids

Cyanidin
1.01mg
Petunidin
0.07mg
Delphinidin
0.19mg
Malvidin
0.01mg
Pelargonidin
14.91mg
Peonidin
0.03mg
Catechin
4.15mg
Epigallocatechin
0.47mg
Epicatechin
0.26mg
Epicatechin 3-gallate
0.09mg
Epigallocatechin 3-gallate
0.07mg
Naringenin
0.16mg
Kaempferol
0.34mg
Myricetin
0.03mg
Quercetin
0.69mg
Gallocatechin
0.02mg

Taste

Sweetness:
100%
Saltiness:
38.91%
Sourness:
36.94%
Bitterness:
15.35%
Savoriness:
27.42%
Fattiness:
49.35%
Spiciness:
0%

Nutrients percent of daily need

Calories:170.94kcal
8.55%
Fat:0.99g
1.52%
Saturated Fat:0.17g
1.08%
Carbohydrates:32.1g
10.7%
Net Carbohydrates:27.78g
10.1%
Sugar:12.01g
13.35%
Cholesterol:1.67mg
0.56%
Sodium:530.69mg
23.07%
Alcohol:0.34g
1.91%
Protein:10.16g
20.31%
Manganese:1.16mg
57.77%
Vitamin C:38.54mg
46.72%
Selenium:22.3µg
31.85%
Vitamin B2:0.3mg
17.67%
Fiber:4.32g
17.26%
Phosphorus:143.94mg
14.39%
Vitamin B6:0.27mg
13.52%
Magnesium:52.42mg
13.1%
Potassium:396.13mg
11.32%
Vitamin B1:0.14mg
9%
Folate:34.23µg
8.56%
Vitamin B3:1.58mg
7.89%
Copper:0.15mg
7.68%
Iron:1.12mg
6.2%
Calcium:57.64mg
5.76%
Zinc:0.85mg
5.65%
Vitamin B5:0.49mg
4.89%
Vitamin B12:0.26µg
4.34%
Vitamin E:0.36mg
2.38%
Vitamin K:1.89µg
1.8%