Here’s a delightful twist on a breakfast classic! These healthy banana pancakes are not only easy to whip up but are also a nutritious option for those looking to enjoy a guilt-free treat. Made with ripe bananas, whole grain flour, and minimal sugar, they provide the perfect balance of taste and health. Whether you’re cooking for yourself or a family, these pancakes are sure to please everyone at the table.
Ingredients
- 2 ripe bananas
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond milk (or any milk of choice)
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup (optional)
- 1 tablespoon coconut oil or butter (for cooking)
- Fresh berries (for serving)
Servings and Cooking Time
This recipe makes 2 servings. Preparation time is approximately 10 minutes, and cooking time is about 15 minutes.
Nutritional Value
Each serving (1 pancake stack) contains approximately:
- Calories: 210
- Protein: 5g
- Carbohydrates: 40g
- Fat: 6g
- Sugar: 8g
- Fiber: 4g
(Note: Nutritional values can vary based on specific ingredients used.)
Step-by-Step Cooking Process
- In a mixing bowl, mash the ripe bananas until smooth.
- Add almond milk and vanilla extract to the mashed bananas, mixing well.
- In another bowl, combine whole wheat flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture, stirring until just combined.
- Heat a non-stick skillet over medium heat and add coconut oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes.
- Repeat with remaining batter, adding oil as needed.
- Serve pancakes warm, topped with fresh berries and drizzle of honey or maple syrup.
- Enjoy your healthy banana pancakes!
Alternative Ingredients
You can substitute whole wheat flour with oat flour or almond flour for a gluten-free option. Additionally, any type of milk can be used, including soy or oat milk. For a vegan option, replace honey with maple syrup.
Serving and Pairings
These banana pancakes pair perfectly with a variety of toppings. Consider serving them with fresh fruits like strawberries, blueberries, or sliced bananas. A dollop of Greek yogurt or a drizzle of nut butter adds extra creaminess and flavor.
Storage and Reheating
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month. To reheat, simply pop them in the toaster or microwave until heated through.
Cooking Mistakes
- Overmixing the batter can lead to tough pancakes; mix just until combined.
- Using too much heat can cause pancakes to burn; medium heat is ideal.
- Not letting the skillet heat up properly can result in uneven cooking.
- Skipping the oil can lead to sticking; always grease the pan.
- Not checking for bubbles before flipping can lead to undercooked pancakes.
Helpful Tips
- Use very ripe bananas for the best sweetness and flavor.
- Let the batter rest for a few minutes to improve texture.
- Add spices like cinnamon or nutmeg for extra flavor.
- Experiment with add-ins like chocolate chips or nuts.
- Serve with a side of protein for a balanced meal.
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well! Just thaw them before mashing and use them as you would fresh bananas.
How can I make these pancakes vegan?
To make vegan banana pancakes, use plant-based milk and substitute honey with maple syrup.
Can I make these pancakes gluten-free?
Absolutely! You can replace the whole wheat flour with a gluten-free flour blend or almond flour.
What can I add to enhance the flavor?
Consider adding vanilla extract, cinnamon, or even a pinch of nutmeg for a delicious flavor boost.
How do I know when the pancakes are done cooking?
Pancakes are ready to flip when bubbles form on the surface and the edges look set. Cook until golden brown on both sides.
Conclusion
These healthy banana pancakes are a delightful way to start your day. Easy to prepare and full of flavor, they make for an excellent breakfast option that everyone will love. Enjoy experimenting with different toppings and flavors to make them your own!
Healthy Banana Pancakes
Ingredients
- 2 ripe bananas
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon honey or maple syrup optional
- 1 tablespoon coconut oil or butter for cooking
- Fresh berries for serving
Instructions
- In a mixing bowl, mash the ripe bananas until smooth.
- Add almond milk and vanilla extract to the mashed bananas, mixing well.
- In another bowl, combine whole wheat flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture, stirring until just combined.
- Heat a non-stick skillet over medium heat and add coconut oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes.
- Repeat with remaining batter, adding oil as needed.
- Serve pancakes warm, topped with fresh berries and a drizzle of honey or maple syrup.
- Enjoy your healthy banana pancakes!
Nutrition
