Start your mornings with a stack of fluffy, healthy banana pancakes that are both delicious and nourishing. This recipe combines ripe bananas with wholesome ingredients to create a guilt-free breakfast that you and your family will love. Whether you’re looking for a quick weekday meal or a leisurely weekend brunch, these pancakes are sure to satisfy your cravings and keep you energized throughout the day.
Ingredients
– 1 ripe banana, mashed
– 1 cup whole wheat flour
– 1 cup milk (or almond milk)
– 1 large egg
– 1 tablespoon honey or maple syrup
– 1 teaspoon baking powder
– 1/2 teaspoon cinnamon
– Pinch of salt
Servings and Cooking Time
This recipe makes 2 servings. Preparation time: 10 minutes. Cooking time: 15 minutes.
Nutritional Value
Each serving of these healthy banana pancakes contains approximately 220 calories, 4g of protein, 2g of fat, and 45g of carbohydrates. This nutritional value is based on a serving size of 2 pancakes.
Step-by-Step Cooking Process
- In a bowl, mash the ripe banana until smooth.
- Add the egg and milk to the mashed banana, mixing well.
- In a separate bowl, combine whole wheat flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, about 2-3 minutes.
- Flip and cook for another 2 minutes or until golden brown.
- Repeat with the remaining batter, adjusting the heat as necessary.
- Serve warm with banana slices and syrup on top.
Alternative Ingredients
You can substitute whole wheat flour with almond flour or oat flour for a gluten-free version. For a dairy-free option, use almond milk or coconut milk. Maple syrup can be replaced with agave syrup or stevia for a lower-calorie sweetener.
Serving and Pairings
These healthy banana pancakes can be served with fresh fruit, yogurt, or a drizzle of maple syrup. Pair them with a side of scrambled eggs or turkey bacon for a balanced meal.
Storage and Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a toaster or microwave. Pancakes can also be frozen for up to a month; just make sure to layer them with parchment paper to prevent sticking.
Cooking Mistakes
- Overmixing the batter can lead to tough pancakes; mix until just combined.
- Not preheating the skillet can result in uneven cooking.
- Using overly ripe bananas can make the batter too sweet; aim for ripe but not brown bananas.
- Adding too much baking powder can create a bitter taste; stick to the recommended amount.
- Flipping pancakes too early can cause them to break; wait until bubbles form.
Helpful Tips
- Use a non-stick skillet for easy flipping.
- Add nuts or chocolate chips for extra flavor.
- Experiment with spices like nutmeg or vanilla for variety.
- Serve pancakes immediately for the best texture.
FAQs
Can I make these pancakes vegan?
Yes, you can make these pancakes vegan by using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg and almond or coconut milk instead of dairy milk.
How can I make these pancakes fluffier?
To make fluffier pancakes, separate the egg and whip the egg white until stiff peaks form. Fold it into the batter gently at the end for added airiness.
Can I use frozen bananas?
Yes, frozen bananas can be used; just thaw them and drain any excess liquid before mashing.
How do I know when the pancakes are done?
Pancakes are done when they are golden brown on both sides and spring back when lightly pressed in the center.
Can I double the recipe?
Absolutely! Just multiply the ingredient amounts by the desired number of servings and cook in batches.
What should I do if the batter is too thick?
If your batter is too thick, add a splash more milk until you reach your desired consistency.
Conclusion
These healthy banana pancakes are not only nutritious but also incredibly easy to prepare. With simple ingredients and quick cooking time, they make for a perfect breakfast choice. Enjoy them fresh with your favorite toppings and make mornings a little brighter!
Healthy Banana Pancakes Recipe
Ingredients
- 1 ripe banana mashed
- 1 cup whole wheat flour
- 1 cup milk or almond milk
- 1 large egg
- 1 tablespoon honey or maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- In a bowl, mash the ripe banana until smooth.
- Add the egg and milk to the mashed banana, mixing well.
- In a separate bowl, combine whole wheat flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, about 2-3 minutes.
- Flip and cook for another 2 minutes or until golden brown.
- Repeat with the remaining batter, adjusting the heat as necessary.
- Serve warm with banana slices and syrup on top.
Nutrition
