Start your day with these fluffy and nutritious healthy banana pancakes. They’re a delightful way to enjoy breakfast without compromising on flavor or health. Banana pancakes are not only easy to make but also pack in the goodness of ripe bananas, whole grains, and a hint of sweetness. This recipe is perfect for anyone looking to indulge in a healthy treat that satisfies your cravings while keeping you on track with your wellness goals.
Ingredients
– 1 ripe banana
– 1 cup whole wheat flour
– 1 cup almond milk (or any milk of your choice)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp cinnamon
– 1 tbsp honey or maple syrup (optional)
– 1 egg (or flax egg for vegan option)
– A pinch of salt
Servings and Cooking Time
This recipe makes about 4 servings. Preparation time is approximately 10 minutes, with a cooking time of around 15 minutes.
Nutritional Value
Each serving (2 pancakes) contains approximately:
– Calories: 220
– Protein: 6g
– Carbohydrates: 40g
– Fat: 4g
– Fiber: 5g
This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. In a mixing bowl, mash the ripe banana until smooth.
2. Add the egg (or flax egg) and mix well.
3. Pour in the almond milk and honey (if using), stirring to combine.
4. In another bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Heat a non-stick skillet over medium heat and lightly grease it.
7. Pour about 1/4 cup of batter onto the skillet for each pancake.
8. Cook for about 2-3 minutes until bubbles form on the surface, then flip.
9. Cook for another 1-2 minutes until golden brown.
10. Repeat with the remaining batter, keeping finished pancakes warm in a low oven.
Alternative Ingredients
You can substitute whole wheat flour with almond flour or oat flour for a gluten-free option. Additionally, use plant-based milk and a flax egg to make this recipe vegan-friendly.
Serving and Pairings
Serve these pancakes with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt. They pair wonderfully with nuts for added crunch or a sprinkle of chia seeds for extra nutrients.
Storage and Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to a month. To reheat, simply microwave or toast until warm.
Cooking Mistakes
– Don’t overmix the batter; it should be slightly lumpy.
– Make sure your skillet is preheated for even cooking.
– Adjust the heat as needed to prevent burning.
– Use overripe bananas for the best flavor and sweetness.
– Measure ingredients accurately for consistent results.
Helpful Tips
– Add chocolate chips or nuts to the batter for extra flavor.
– Experiment with toppings like nut butter or fruit compote.
– For a fluffier texture, let the batter rest for 5 minutes.
– Use a cookie cutter to make fun shapes for kids.
FAQs
Can I make this recipe vegan?
Yes, you can easily make these pancakes vegan by using a flax egg instead of a regular egg and opting for plant-based milk.
What can I use instead of honey?
You can substitute honey with maple syrup, agave nectar, or simply omit it for a less sweet pancake.
Can I freeze the pancakes?
Yes, these pancakes freeze well. Just layer them with parchment paper and store in an airtight container.
How can I make the pancakes fluffier?
To make fluffier pancakes, let the batter rest for a few minutes before cooking, and ensure not to overmix.
What toppings go well with banana pancakes?
They are delicious topped with fresh berries, sliced bananas, a drizzle of maple syrup, and a sprinkle of nuts or seeds.
Conclusion
These healthy banana pancakes are a fantastic way to kickstart your day with a nutritious meal. Quick to prepare and customizable, they are sure to become a favorite in your breakfast rotation. Enjoy them with your choice of toppings for a delicious and satisfying meal!
Healthy Banana Pancakes
Ingredients
- 1 ripe banana
- 1 cup whole wheat flour
- 1 cup almond milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 tbsp honey or maple syrup optional
- 1 egg or flax egg for vegan option
- A pinch of salt
Instructions
- In a mixing bowl, mash the ripe banana until smooth.
- Add the egg (or flax egg) and mix well.
- Pour in the almond milk and honey (if using), stirring to combine.
- In another bowl, whisk together the whole wheat flour, baking powder, baking soda, 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 about 1/4 cup of batter onto the skillet for each pancake.
- Cook for about 2-3 minutes until bubbles form on the surface, then flip.
- Cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, keeping finished pancakes warm in a low oven.
