Welcome, fellow food enthusiasts! Today, I’m thrilled to share a recipe that’s as nourishing as it is delightful: Healthy Banana Pancakes. These pancakes are a perfect start to your day, providing a balance of wholesome ingredients and a touch of sweetness that will satisfy the health-conscious and those with a sweet tooth. Ideal for busy mornings or leisurely brunches, this recipe is not just for the fitness buffs but also for anyone looking to indulge in a healthier version of a classic comfort food. With simple ingredients and easy-to-follow instructions, these pancakes will become a staple in your breakfast repertoire.

Healthy Banana Pancakes

Ingredients:

• Two ripe bananas
• 1 cup whole wheat flour
• Two large eggs
• 1/2 cup unsweetened almond milk (or milk of choice)
• One teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1 tablespoon honey or maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• Cooking spray or coconut oil for the pan

Directions:

1. Begin by mashing the ripe bananas in a large mixing bowl until smooth.
2. Crack the eggs into the bowl with the bananas and whisk together until well combined.
3. Add the almond milk, honey (or maple syrup), and vanilla extract to the banana-egg mixture and stir until thoroughly combined.
4. In a separate bowl, combine the whole wheat flour, baking powder, baking soda, cinnamon, and a pinch of salt.
5. Gradually fold the dry ingredients into the wet ingredients, mixing gently until combined. Be careful not to overmix, as this can lead to dense pancakes.
6. Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or coconut oil.
7. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
8. Serve the pancakes warm with your choice of toppings, such as fresh fruit, nuts, or a drizzle of honey.

How to Prepare:

Preparing these healthy banana pancakes is a breeze. Mix the bananas with the wet ingredients before combining them with the dry ingredients. The key to light and fluffy pancakes is not overworking the batter; a few lumps are okay. Use a hot griddle or skillet and wait for bubbles to appear before flipping the pancakes. Serve them fresh off the grill for the best taste and texture.

Preparation Time:

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Servings: 2-3

Kcal: Approximately 320 kcal per serving (without additional toppings)

Nutrition Facts:

Calories: 320 | Total Fat: 6g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 407mg | Total Carbohydrates: 55g | Dietary Fiber: 8g | Sugar: 14g | Protein: 11g

Kitchen Equipment Needed:

• Large mixing bowl
• Whisk
• Separate bowl for dry ingredients
• Measuring cups and spoons
• Non-stick skillet or griddle
• Spatula for flipping pancakes
• Cooking spray or coconut oil

Storing Leftovers:

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or a skillet for a quick and delicious breakfast. Alternatively, you can freeze the pancakes between layers of parchment paper for up to 2 months. Thaw overnight in the refrigerator or reheat from frozen.

Food or Drink Pairings:

These healthy banana pancakes pair wonderfully with freshly brewed coffee or cold almond milk. For a more indulgent treat, serve with a dollop of Greek yogurt or a scoop of nut butter for added protein.

Remember, the key to great pancakes is a hot skillet and the patience to wait for those bubbles to form before flipping. Enjoy these guilt-free pancakes with your favorite toppings, and start your day on a deliciously healthy note!