These healthy banana pancakes definitely don’t taste healthy! They are fluffy, sweet and perfect for a lighter weekend brunch!
I’ve made “healthy” banana pancakes for ages, I used to use 1 banana, 1 egg and 1/4 cup oats blended together to make the mixture. They were fine, I mean I got used to them, but I don’t think I could really compare them to a real fluffy American pancake.
So I wanted to take the opportunity to develop something that I would still consider lighter than a regular pancake, but that tastes equally as delicious!
By blending all purpose flour and whole wheat flour, you are getting the benefits of more whole grains, while still getting the fluffy texture that the all purpose flour lends itself to. There is also no artificial sugar in these pancakes, meaning the only sweetness comes from the banana.
The riper the banana you use, the sweeter the pancakes will be. Think of it as a great use for that old spotty banana you have lying around and don’t want to eat!
You can see from the picture above just how fat and fluffy these pancakes are. They are sure to satisfy any breakfast cravings you might have!!
Healthy Banana Pancakes
Ingredients
- 1 banana the more ripe, the better
- 1 egg
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 cup milk
- 2 tsp baking powder
- 1 pinch salt
- 1/2 tsp vanilla extract
Instructions
- Sift the flours, baking powder and salt into a large bowl so that they are evenly combined.
- Blend the banana, egg, milk and vanilla extract in a blender until completely smooth. Pour the mixture into the flour and whisk until smooth with no remaining lumps.
- Heat some coconut oil (or butter if you prefer) in a large frying pan on a medium heat. Use a 1/4 cup to spoon the mixture into the pan. Cook each pancake for 2 minutes on each side, or until golden brown.
- Serve with berries, maple syrup or any other pancake toppings you love!
