Start your day right with these healthy banana pancakes that are not only easy to make but also incredibly tasty. Made with ripe bananas, oats, and a few other wholesome ingredients, you can enjoy a guilt-free breakfast that will keep you energized. Serve them with fresh fruits or a drizzle of honey for a delightful morning treat.
Ingredients
– 2 ripe bananas
– 2 eggs
– 1 cup rolled oats
– 1/2 teaspoon baking powder
– 1/4 teaspoon cinnamon
– Pinch of salt
– 1/2 cup almond milk (or any milk of your choice)
– Cooking spray or oil for the pan
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 (2 pancakes) includes approximately:
– Calories: 240
– Protein: 10g
– Carbohydrates: 40g
– Fiber: 5g
– Fat: 6g
This nutritional breakdown is based on one serving for one person.
Step-by-Step Cooking Process
1. In a mixing bowl, mash the ripe bananas until smooth.
2. Add the eggs and whisk until combined.
3. Stir in the rolled oats, baking powder, cinnamon, and salt.
4. Gradually add almond milk to achieve a smooth batter.
5. Heat a non-stick skillet over medium heat and lightly grease it.
6. Pour 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface, about 2-3 minutes.
8. Flip the pancakes and cook for another 2-3 minutes until golden brown.
9. Repeat with the remaining batter, adjusting heat as necessary.
10. Serve warm with your favorite toppings.
Alternative Ingredients
You can substitute rolled oats with oat flour for a smoother texture. Additionally, almond milk can be replaced with any other milk or plant-based alternative. For a vegan version, use flax eggs instead of regular eggs.
Serving and Pairings
These pancakes pair beautifully with fresh fruits like strawberries, blueberries, or sliced bananas. A drizzle of honey or maple syrup adds a touch of sweetness, while a dollop of yogurt provides creaminess.
Storage and Reheating
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply place them in a toaster or microwave for a few seconds. You can also freeze them for up to a month; just separate each pancake with parchment paper before storing.
Cooking Mistakes
- Using overripe bananas can make pancakes too mushy.
- Not greasing the pan can lead to sticking.
- Overmixing the batter can result in tough pancakes.
- Cooking on high heat can burn the pancakes.
- Not letting the pancakes bubble before flipping can lead to uneven cooking.
Helpful Tips
- Use a ripe banana for better sweetness.
- Let the batter sit for a few minutes for fluffier pancakes.
- Experiment with adding nuts or chocolate chips for extra flavor.
- Keep pancakes warm in an oven set to low heat while cooking the rest.
FAQs
Can I make these pancakes ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a good stir before cooking.
What can I use instead of eggs?
Flax eggs or applesauce can be used as substitutes for eggs to make this recipe vegan-friendly.
How do I know when the pancakes are done?
Look for bubbles forming on the surface and a golden-brown color on the edges; this means it’s time to flip.
Can I add protein powder to the batter?
Absolutely! Adding a scoop of protein powder can enhance the nutritional value without compromising taste.
What toppings are best for these pancakes?
Fresh fruits, nuts, yogurt, maple syrup, or nut butter are all excellent options for topping these pancakes.
Conclusion
These healthy banana pancakes are a fantastic way to start your day with a nutritious meal that tastes great. Quick to prepare and versatile in toppings, they are sure to become a breakfast favorite in your home.
Healthy Banana Pancakes
Ingredients
- 2 ripe bananas
- 2 eggs
- 1 cup rolled oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- Pinch of salt
- 1/2 cup almond milk
- Cooking spray or oil for the pan
Instructions
- In a mixing bowl, mash the ripe bananas until smooth.
- Add the eggs and whisk until combined.
- Stir in the rolled oats, baking powder, cinnamon, and salt.
- Gradually add almond milk to achieve a smooth batter.
- 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 the pancakes and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter, adjusting heat as necessary.
- Serve warm with your favorite toppings.
