Healthy Banana Pancakes Recipe

What are banana pancakes?

Healthy banana pancakes have that slow Sunday morning feeling about them…they’re like the pinnacle of an Instagram-able life.

Picture this: The morning sun is shining through your bedroom window. You’re well rested after a perfectly wholesome Saturday afternoon shopping and dining with friends or family. Your contemplating your perfect slow Sunday, walking the dog through golden autumnal leaves whilst the kids run and jump ahead. You snuggle up on the sofa with a blanket to catch up on your favourite Netflix series. But what’s for breakfast? How are you going to start this serene day? With healthy yet scrumptious banana pancakes of course! Twinned with your favourite tea or coffee for just 250kcal per stack of 6. You top your gorgeous breakfast with bananas and syrup before taking a snap for the ‘gram.

Okay so life isn’t really like a movie set or a bias Instagram page. In my house that little picturesque moment would look more like tripping over the cat, throwing my tea up the wall and falling head first in to a cupboard door. No, really, that’s how my morning started! Healthy banana pancakes will always turn a bad morning into a good day, they’re low calorie, healthy, easy and quick to make and the most important point, they’re bloody delicious! They’re not noticeably different to regular high calorie pancakes, maybe if anything a little softer and less chewy.

Do you have a diet restriction?

These banana pancakes are:

• Vegetarian
• Dairy Free
• Nut Free
• Gluten Free
• Low Fat
• Low FODMAP
• Paleo Friendly
• Ultra Processed Food Free

Ultra processed food free recipes are recipes that use ingredients where no additives have been used. This will include ingredients that can be made at home to be UPF free such as stock cubes, sauces and seasonings.

Step 1: Mix the pancake batter

First, grab a banana, the riper the better. The riper a banana is, the sweeter it is and using a ripe banana illuminates any need for sugar. Ripe bananas are also softer, and easier to mash which is what you’re about to do. Mash the banana really well into a bowl, try and get it as lump free as possible. Next, add the two eggs and beat well into the banana. Thats your healthy banana pancake batter made! You could try adding optional extras like vanilla essence or chocolate chips but I like to keep mine simple. I’d love to see your healthy banana pancake creations on Instagram, don’t forget to tag me!

Step 2: Cook the banana pancakes

Heat up a non stick pan. I can’t fault the neverstick range by scoville. As someone who avoids oil wherever possible good non stick pans are really important to me, after all a splash of water to replace oil doesn’t always do the job in some recipes and this is one of those where water wont help at all so unless your okay with oil you’ve got to rely on your pan and a good very thin spatula to do some of the the hard work for you.

When your pan is hot pour your batter in small 3″-4″ circles. Pour your batter slowly and as long as the pan is hot enough it should stay in a nice neat circle. Its when you rush that you end up with messy pancakes. I’ve shown this on the photograph below, the two neat ones were poured slowly and far enough apart however the other two were poured very quickly and too close together meaning they ran into each other and made a big mess. You can often fix this slightly by pulling the two puddles of batter away from each other.

Your pancakes will only need to be cooked for 1-2 minutes a side. They are ready to flip as soon as you are physically able to do so without getting the spatula covered in uncooked batter. Another good way to tell when a pancake of any kind is ready for flipping is to watch out for little bubbles to appear at the surface. Gently edge a thin spatula underneath the pancake taking care not to rip them and flip them over for the other side to cook. It is normal for banana pancakes to look browner than traditional pancakes when you flip them. Don’t worry, they wont taste burned.

Step 3: Repeat and serve!

Repeat for a second batch until your have run out of banana pancake batter. This should make 6 mini pancakes totalling one 250kcal portion. Don’t forget to increase the ingredient quantities if you have more than 1 mouth to feed!

Serving suggestion:

Top with fresh fruit and your choice of syrup or honey. Alternatively smother in melted chocolate and peanut butter.

Can you freeze these pancakes?

Yes you can freeze banana pancakes just as well as you can freeze any other kind of pancake. Use a small piece of kitchen towel or baking paper to separate each pancake. That way they will be easy to remove and defrost before reheating.

Can I reheat these pancakes?

Totally! Whilst many people suggest reheating pancakes in the toaster, I personally find this to be quite a stressful method that results in burnt fingers to I prefer to either reheat them in the microwave or on a warm frying pan for a few seconds.

Banana Pancake Recipe

HealthyHeartyWholesome

This banana pancake recipe is made with just two ingredients and is a healthy recipe for weight loss.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 3 minutes mins

Cook Time 4 minutes mins

Total Time 7 minutes mins

Course Breakfast, Dessert, Dinner, Lunch

Cuisine American, British

Servings 1

Calories 250 kcal

Ingredients

  

• 1 Banana
• 2 large Eggs

Instructions

 

• Mash the banana into a bowl until there are no lumps.
• Add two eggs and beat well.
• Heat a frying pan until medium hot. Slowly pour small amounts of pancake mix onto the pan. You should have enough for 6.
• Gently flip the pancakes after 1-2 minutes. As soon as they are physically possible to flip, you should do so as they burn quickly.
• Cook other side for another minute and serve with sliced banana and syrup of choice.

Notes

Please see the full blog post above for more detailed instructions and pictures.

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