RECIPE

Super Banana Pancakes

Serves: 2
Prep: 5 minutes
Cooks In: 10 minutes

Super Banana Pancakes

These little pancakes are far from dense and stodgy – because they contain next to no flour, they’re super-light, fluffy and very bananary. To make them gluten-free and/or dairy-free, simply use gluten-free flour and coconut oil. The fact that they only contain a few main ingredients and are quick to whip up means you can even enjoy them for a weekday breakfast. With all the banana in them they’re naturally sweet, so I don’t think maple syrup is really needed, but feel free to add a drizzle if you please!

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Ingredients

Print Recipe

  • ripe bananas 2 (to yield ¾ cup mashed banana)
  • eggs 2
  • baking powder (GF if required) ¼ teaspoon
  • flour (standard or gluten-free) 1 tablespoon
  • salt good pinch
  • ground cinnamon ½ teaspoon
  • butter or coconut oil (DF) 2-3 teaspoons

To serve

  • fruit ½ cup berries or sliced peaches (fresh or canned), per serve
  • pure maple syrup 1 tablespoon, per serve (you could also use apple syrup, liquid honey or agave syrup)

Method

  1. Place bananas in a mixing bowl and use a potato masher or fork to mash very well until smooth and there are pretty much no lumps (you should end up with about ¾ cup of mashed banana). Whisk in eggs, baking powder, flour, salt and cinnamon until well combined.
  1. Melt butter or coconut oil in a large non-stick fry pan on medium heat. Swirl around to coat the pan well.
  1. Spoon large spoonfuls or half ladlefuls of mixture into the fry pan and cook for about 2 minutes on one side until set, then flip over (carefully, as they are quite delicate) and cook on the other side for about a minute, until golden. You’ll need to cook in two or three batches.

 

  • To serve, divide pancakes between plates, top with fruit and drizzle over syrup or honey.
Nutritional Information Per Serving
Kilojoules
1324
Calories
312
Carbs
46.9 g
Sugar
23.8 g
Total Fat
10.7 g
Protein
8.4 g

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