Healthy Banana Pancakes

 

Healthy Banana Pancakes

 

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Pancakes. The classic American breakfast. I’m not sure if Americans actually eat pancakes on a regular basis, but when they are healthier than your normal pancake, I can’t see why not adding it to your breakfast portfolio.

 

These healthy banana pancakes have no added sugar because of the sweet bananas, and remember; the riper the banana the sweeter the pancake. They also have whole wheat flour. I decided to make it half white and half whole wheat to make them fluffier, but you could just use whole wheat.

 

It’s amazing how few ingredients these pancakes have, yet they taste so much! I would swear they contained vanilla, maybe cinnamon and nutmeg. But no, just banana. They taste amazing on their own, however, I do enjoy maple syrup and butter on mine. I understand not everyone would add those extra calories. Don’t you worry, these healthy banana pancakes are yummy and guilt free.

 

Guilt free is exactly what we need now. But we still want tasty, right?

 

Healthy Banana Pancakes

Healthy Banana Pancakes

 

This recipe is adapted from Cooktoria. Add your bananas to a medium bowl and smash them with a fork. I like to smash them good in order to get a smoother batter. Add in your eggs and milk of choice and mix until smooth. Add in flour, baking powder and baking soda. I like to let the batter rest 10 minutes before I begin cooking.

 

Healthy Banana Pancakes

 

Heat a nonstick skillet to medium and scoop 1/4 cup of batter into the skillet. This recipe makes about 10 pancakes. You want the heat to be high enough for the pancake not to flow too much out, you want it to rise up. You would also want the heat low enough to prevent the eggs from being scrambled and burning the pancake without cooking it through. That middle road is not always easy to find, so you might need to try different heat levels.

 

Learn from my mistakes

Let them cool on a towel on a cooling rack. I am so glad I decided to have a towel over my cooling rack because I brainfarted, when I was flipping my pancakes I thought I was done with the pancake and I flipped it onto my towel. Don’t know what happened there, I had several thoughts in my head at once and that obviously didn’t go right. When I was going to move the pancake onto a stack, I immediately understood I had messed up. The underside of the pancake was not cooked, so it was just this doughy mess. It woudn’t be salvageable without the towel. Towels, guys, pancake savers.

 

Healthy Banana Pancakes

 

If you still want to take pancake cooking advice from me, I’m here. When the batter begins forming bubbles on top, the underside of the pancake is ready. Flip it – onto the skillet – and heat the other side. When you’re done with both sides, place them on a cooling rack.

 

Enjoy with your choice of toppings. Delicious with maple syrup and butter, fresh berries and banana slices or even chocolate syrup if you’re feeling feisty.

 

Other healthy breakfast choices:

Please tell me what you thought of this recipe, either in the comment section below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

 

 

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Print Recipe
Healthy Banana Pancakes Yum
The all American breakfast made a little healthier, but equally delicious. Fluffy and a yummy flavor of banana.
Healthy Banana Pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 10 minutes (optional)
Servings
pancakes
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 10 minutes (optional)
Servings
pancakes
Ingredients
Healthy Banana Pancakes
Instructions
  1. Add your bananas to a medium bowl and smash them with a fork. I like to smash them good in order to get a smoother batter. Add in your eggs and milk of choice and mix until smooth. Add in flour, baking powder and baking soda. I like to let the batter rest 10 minutes before I begin cooking.
  2. Heat a nonstick skillet to medium and scoop 1/4 cup of batter into the skillet. You want the heat to be high enough for the pancake not to flow too much out, you want it to rise up. You would also want the heat low enough to prevent the eggs from being scrambled and burning the pancake without cooking it through. That middle road is not always easy to find, so you might need to try different heat levels.
  3. When the batter begins forming bubbles on top, the underside of the pancake is ready. Flip it and heat the other side. When that's done, place them on a cooling rack.
  4. Enjoy with your choice of toppings. Delicious with maple syrup and butter, fresh berries and banana slices or even chocolate syrup if you're feeling feisty.
Recipe Notes

Author: Stine Mari from Ginger with Spice

Adapted by: Cooktoria

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