Banana Pancake Recipe: Weekend Treats
If you love pancakes and are looking for a healthy alternative then look no further. These banana pancakes are an amazing weekend breakfast and are the perfect way to sort out your sweet cravings. They are made with minimal ingredients, the main two being eggs and bananas. Once you have these, you can simply add your own additions to suit your taste. I added cinnamon, almond flakes and desiccated coconut which is so yummy, but you can opt for anything! From cocoa powder or blueberries, to chocolate protein powder or peanut butter, there are plenty of other flavours to satisfy your sweet fix. I also want to say that I am not a fan of bananas and I still love these, so don’t worry about not liking banana!
Banana pancakes are also a good post workout breakfast as they are packed with protein and the good kinda carbs. Basically the fast-working carbs in the banana can help restore the glycogen levels in the body. Consequently this helps repair your muscles after a workout. They are also full of potassium and magnesium which are something you also need to replenish post workout. Pair this with the protein in the eggs and you’re onto a winner.
So, How To Make Banana Pancakes
This banana pancake recipe really is so simple and here are the ingredients I use to make 8 pancakes (enough for 2 people):
- 3 eggs and 1 egg white
- 2 bananas (I prefer to use ripe/older bananas as they are more mashable)
- 2 tsp cinammon
- 4 tsp almond flakes
- 2 tsp coconut flakes, plus 1 for sprinkles
- 2 tsp honey
- A dash of coconut oil for frying
You will need a frying pan, a regular pan and I use my smoothie maker to blend things together, but you can use anything from a food processor to a fork- whatever you have handy.
Banana Pancake Method
- Chop your 2 bananas into small slices and slice your strawberries into quarters as shown below.
- At this point you add the majority of the ingredients into the smoothie maker… In go:
- 2 bananas
- 3 whole eggs and 1 egg white
- 2 teaspoons of cinnamon (add more or less depending on how much you want your pancakes to be flavoured with cinnamon)
- 4 heaped teaspoons of almond flakes
- 2 teaspoons of desiccated coconut
- Blend all of the above ingredients in your smoothie maker using the pulse setting. If you blend it constantly you will find that the mixture produces lots of bubbles and the texture of the final pancake isn’t as good.
- If you are not using a blender/smoothie maker, mash the banana first with a fork and then add in the eggs, followed by the rest of the ingredients mentioned above.
- Once the mixture is combined and the banana pieces blended, add coconut oil to the frying pan and heat.
- Whilst the oil is heating, add 2 teaspoons of honey to the other pan and melt on a low heat.
- Add 4 dollops of the pancake mixture to the frying pan (or as many as you can depending on the size of your frying pan… I do mine in 2 batches, always doing my boyfriend’s first and then mine).
- Cook the pancake in exactly the same way as you would a regular pancake.
- Whilst the pancakes are cooking, add the strawberries to the honey so that they are glazed and covered.
- Once the pancakes are cooked on one side (around a minute), flip them and cook for another 30 seconds on the other side.
- When cooked, remove the pancakes from the pan and place onto a plate, then pour on your honey and glazed strawberries.
- Add desiccated coconut and fresh strawberries to garnish.
And There You Go
Until you try banana pancakes, I don’t think you can understand how good they are. I was sceptical as bananas aren’t my favourite fruit, but these pancakes really are the healthy alternative to their not so healthy twin and you can’t tell… You get the same consistency, can add all of the flavours you love, but know they are healthy and nutritious. Win!