Start your day right with these fluffy and delicious healthy banana pancakes! Made with ripe bananas and wholesome ingredients, this recipe is not only quick to prepare but also packed with nutrients. Whether you’re serving them for breakfast or a cozy brunch, these pancakes will surely impress everyone at the table!
Ingredients
- 1 ripe banana
- 1 egg
- 1/2 cup rolled oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 cup milk (dairy or plant-based)
- 1 teaspoon vanilla extract
- Pinch of salt
- Cooking oil or butter for frying
Servings and Cooking Time
This recipe makes 2 servings. Preparation time is about 5 minutes, and cooking time is approximately 10 minutes.
Nutritional Value
Each serving contains approximately:
– Calories: 180
– Protein: 6g
– Carbohydrates: 30g
– Fat: 5g
– Fiber: 4g
This nutritional value is based on a serving size of 2 pancakes.
Step-by-Step Cooking Process
- Begin by mashing the ripe banana in a mixing bowl until smooth.
- Add the egg to the mashed banana and whisk until well combined.
- In a separate bowl, mix the rolled oats, baking powder, cinnamon, and salt.
- Combine the dry and wet ingredients, stirring gently.
- Add the milk and vanilla extract to the mixture, stirring until just combined.
- Heat a non-stick skillet over medium heat and lightly grease it with oil or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook for about 2-3 minutes or until bubbles form on the surface.
- Flip the pancakes and cook for an additional 2 minutes until golden brown.
- Serve warm with your favorite toppings!
Alternative Ingredients
You can substitute rolled oats with oat flour for a smoother texture. Additionally, replace eggs with flaxseed meal mixed with water for a vegan option. Adjust the milk type to suit your dietary needs, using almond, soy, or coconut milk.
Serving and Pairings
These banana pancakes can be served with fresh fruits like berries, a drizzle of honey, or maple syrup. You can also add a dollop of Greek yogurt or almond butter for extra flavor and nutrition.
Storage and Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or microwave. You can also freeze the pancakes for up to a month; just separate them with parchment paper to avoid sticking.
Cooking Mistakes
- Using unripe bananas may result in less sweetness.
- Overmixing the batter can make pancakes tough.
- Cooking on too high heat can burn the pancakes.
- Not allowing the skillet to preheat can lead to uneven cooking.
- Skipping the oil can cause pancakes to stick.
Helpful Tips
- For fluffier pancakes, let the batter rest for 5 minutes before cooking.
- Experiment with spices like nutmeg or vanilla bean for added flavor.
- Use a measuring cup for consistent pancake sizes.
- Top with nuts or seeds for added crunch.
FAQs
Can I make these pancakes gluten-free?
Yes, simply use gluten-free rolled oats or oat flour instead of regular rolled oats to make these pancakes gluten-free.
How can I make these pancakes vegan?
You can substitute the egg with 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water. This will act as a binding agent.
Can I add protein powder to the batter?
Absolutely! Adding a scoop of protein powder can boost the nutritional content. Just balance it with additional liquid to maintain the batter consistency.
What toppings go well with banana pancakes?
Banana pancakes pair beautifully with fresh fruits, nut butter, honey, maple syrup, or yogurt. Get creative with your favorite toppings!
How do I know when the pancakes are done cooking?
Pancakes are done when they are golden brown on both sides and bubbles form on the surface. They should spring back when lightly pressed.
Conclusion
These healthy banana pancakes are not only easy to make but also a fantastic way to start your day on a nutritious note. With their wholesome ingredients and delightful flavor, they make a perfect breakfast or snack option for everyone in the family.
Healthy Banana Pancakes
Ingredients
- 1 ripe banana
- 1 egg
- 1/2 cup rolled oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 cup milk dairy or plant-based
- 1 teaspoon vanilla extract
- Pinch of salt
- Cooking oil or butter for frying
Instructions
- Begin by mashing the ripe banana in a mixing bowl until smooth.
- Add the egg to the mashed banana and whisk until well combined.
- In a separate bowl, mix the rolled oats, baking powder, cinnamon, and salt.
- Combine the dry and wet ingredients, stirring gently.
- Add the milk and vanilla extract to the mixture, stirring until just combined.
- Heat a non-stick skillet over medium heat and lightly grease it with oil or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook for about 2-3 minutes or until bubbles form on the surface.
- Flip the pancakes and cook for an additional 2 minutes until golden brown.
- Serve warm with your favorite toppings!
