Thought pancakes were only an indulgence food? Think again! These healthy banana pancakes can be enjoyed guilt-free for Sunday breakfast (or Tuesday breakfast, because sometimes you just need to treat yo self!)…
The state where I live in Australia (Queensland) has a slogan – beautiful one day, perfect the next. We are renowned for our sunny and beautiful summery weather, year-round. Winters here are as mild as they come and we barely get an autumn or spring before it hits straight into summer. I’d liken it to LA or Miami. But for the past week here in Brisbane it has rained every. damn. day. I can’t stand it. One day is fine. Perfect for curling up on the couch with a cup of tea and catching up on all the shows (which yes, I would have done anyway but at least with the rain I feel a little less like a slob). 7 straight days of rain and I feel as gloomy as the sky looks. It’s weird how weather can have that effect on you. I feel the need to blast Adele at full bore and eat all the comfort food, which is probably why I picked this week to work on my banana pancake recipe!
Before I knew any better, I thought pancakes could only be enjoyed once in a blue moon as the ultimate indulgence. But you can make pancakes healthy (shock horror) and enjoy them guilt-free! With a few simple changes here and there, the foods you’ve always loved but thought were off limits can easily become weekly family favourites. And that’s what I work to find! After all, we are much more likely to commit to eating well if we actually enjoy what we are eating!!
And I enjoy eating pancakes!
And bananas – which you guys probably guessed already with the healthy banana bread, and the banana chia smoothie, and the strawberry banana smoothie bowl. That’s not even all my banana related recipes guys. Girl can’t get enough bananas alright?! I’m all about that potassium, give me a break.
These healthy banana pancakes are a blank canvas, so you can jazz them up as you wish (jazz? am I 90?). Feeling choc chips? Throw them in. Love peanut butter and can’t live a morning without it? Slather that pancake with PB and enjoy. I’m not here to tell you how to eat your pancake. I’m not some kind of pancake police. I’m just here to tell you these healthy banana pancakes are where it’s at!
Oh and one more thing…
I can’t be the only person in the world who thinks of that Jack Johnson song every time I eat banana pancakes, right?!
“Can’t you see that it’s just rainin’. There ain’t no need to go outside”
And that my friends, is what you call the perfect callback! Somebody stop me!
- 1 cup whole wheat / wholemeal flour
- 1 cup almond milk
- 1 egg
- 1 tsp vanilla
- 1 ½ tsp baking powder
- 1 tsp cinnamon
- 2 very ripe bananas mashed
- Pinch of salt
- Optional – fold in blueberries or chocolate chips to the batter at the end
- Serving suggestions – maple syrup banana or strawberry slices, jam, peanut butter, almond butter
Mash bananas on a small plate or bowl and put aside
Add flour, baking powder, salt and cinnamon in a large mixing bowl and stir to combine
Add egg, milk and vanilla into a small bowl and stir to combine
Add liquid mixture with dry mixture and stir well to ensure all ingredients are combined
Fold in mashed banana
Heat frying pan on medium-low and grease with your choice of butter, oil or cooking spray. Add 3 tbsps. of mixture to the pan and allow pancake to cook fully on both sides, approximately 2 minutes each side. Whilst the mixture may not bubble as with traditional pancakes, the sides will become golden which can be used as a guide of when to flip.
Serve immediately and enjoy!
- Feel free to sub in your preference of milk
- If you are a more of a subtle banana flavour kinda person – only add in 1 very ripe banana
- Makes 6 large pancakes, or 12 small pancakes, which technically could be referred to as pikelets and are perfect for little hands (Small children or Donald Trump)
Go on, pin it for later…