Updated: Jan 28
Soft custardy inside and crispy on the outside these fluffy and absolutely delicious banana pancakes are slightly naturally sweet and full of flavor. If you like bananas, these treats are for you and are a perfect start to your day.
It's a new year and new health resolutions! Right? Clean eating is on the list for many folks.
Let me assist in making your new goals a reality by beginning with a perfect healthy breakfast recipe. These pancakes are my family's favorite, and any time they are asked, my boys definitely pick banana pancakes as their first choice. These beauties are full of protein, fat, and a few carbs also fiber which is provided by the bananas. Yes, bananas are the main ingredient, and they are good for you. Bananas are very high in several key vitamins and minerals, including vitamin C, vitamin B6, manganese and potassium. You can top them with fresh berries, dollop with cream fraiche, or yogurt for extra creaminess and probiotic goodness. Yummy!!!
I am like the rest of my family because they are my first choice too. Even though I'm not a big fan of pancakes generally, these are my go-to pancakes and they saved me in 2017. Here is the story:
In 2017, thanks to God, I finally received a diagnosis for my digestive issues: SIBO. The doctor recommended that my eating regime should be restricted to the FODMAP diet for the rest of my life. Ha-ha, that didn't happen and please visit this page to read more. For a while I tried being very strict with what I ate or drank. For a sweet taste, at the time I wasn't big on savory breakfasts, these pancakes were pretty much the only choice I was allowed in my diet. Every morning, probably until I became pregnant, I made these pancakes, topped them with fresh berries and enjoyed them with my black coffee. Years later, I still make them at least once a week.
Here is what you will need to make them
Ripe bananas, yes, and the ripper they are, the easier to work with it, plus they are more fragrant and sweeter.
Eggs, fresh eggs are the best, right?
Coconut or almond flour, whichever you have on hand.
Pinch of salt (optional).
Here is what you don't need to make them
1. No special equipment, such as a blender.
2. No whisk or flour sifter, just a regular fork.
3. No multiple bowls, yes fewer dishes to wash. Win-Win!
How to cook them?
I prefer to use a cast iron pan or nonstick pan; this one is my favorite.
What oil is best to cook them?
I prefer coconut oil or ghee, and these are cooked on low to medium heat. You can easily use olive oil or butter. I like them either way.
Can I freeze them?
Yes, you can but these custardy pancakes are at their most optimum flavor when they are fresh.
More healthy breakfast ideas:
Let's do it...
Prep time: 2 minutes
Cooking time: 10 minutes
Total time: 12 minutes
Author: Inna of innichkachef.com
Yield: About 12 pancakes
2 ripe medium bananas (in the video I used 2 large bananas)
2 large eggs (in the video I used 3 medium size eggs)
Pinch of salt (optional)
Berries, cream fraiche, or yogurt for topping
1. Place bananas in a bowl and smash them with a fork.
2. Add eggs, flour and salt, then mix all together with a fork.
3. Preheat your cast iron pan, add a generous amount of coconut oil or ghee, and let it melt.
4. Using a spoon, scoop up some pancake batter and place it into the pan. Cook on low to medium heat for a few minutes per side. Flip the pancakes with a spatula and not a fork! Don't overcrowd your pan. Also, the smaller they are, the more delicious they will be with a perfect ratio of crispiness outside and soft custardy goodness inside.
Serve immediately with your favorite toppings!