This banana pancake recipe is perfect if you’re following a gluten-free, dairy-free, sugar-free diet! Banana pancakes are healthy, tasty and brilliant for toddlers and kids of all ages.
They are also the easiest and quickest healthy breakfast you can imagine, as they have just 3 ingredients. Bananas, protein powder and eggs. That’s it! Couldn’t be simpler.
If you’re following a healthy eating plan, load up your banana pancakes with Greek yoghurt and fresh fruit. Job done. The pancakes take less than 5 minutes to make, the topping 1 minute (if you’re slow) and there you are – healthy breakfast in less time than it takes to make toast.
(If you’re not dieting, these pancakes are AMAZING with maple syrup drizzled over them, but that’s not exactly healthy, so you’d best save this option for your ‘cheat’ moments. Totally yummy though …)
I expected the eggs plus banana combination to be horrible. I had no faith! I prepared myself for banana flavoured scrambled egg or some vile curdled mess. My expectations were very low but OMG! I couldn’t believe how good they were. Fluffy, slightly crisp at the edges, they are just like ‘proper’ pancakes with a banana twist. I have to resist the urge to make these for breakfast every morning. I’m seriously addicted.
The pancakes are a little fiddly to make, as the consistency is a bit ‘gloopier’ than traditional pancakes. When I’ve tried to make these pancakes the same size as ‘normal’ ones, I’ve run into real problems. Burned bottoms, soggy middles and a real mess!
But, I’ve perfected the art now and I can tell you that size is everything and small is beautiful. So, you need to be thinking about making your pancakes no more than about 3-4 inches in diameter, and to use a spatula or fish slice to flip them.
The actual flipping needs to be a bit slower and gentler too, as there’s no gluten holding these pancakes together. What works for me is to wait until the underside of the pancake is just turning golden brown (the middle will still be a bit runny), loosen the pancake with the spatula, then slide the spatula under about half of the pancake. Turn it quickly, keeping the unsupported half as close to the pan as possible, to stop it breaking. You’ll probably get some drips – I try to drop the pancake back onto these.
The recipe makes healthy banana pancakes for one.
1/2 cup of summer berries (strawberries/raspberries/blueberries)
1 tbsp Greek yoghurt
Sprinkling of seeds/nuts
Serve immediately and enjoy! I would love to know what toppings you love on yours! Do let me know.
You’ll need to eat these pancakes immediately, as neither the mixture nor the cooked pancakes will keep!
I’m Coralie, a Harrogate based blogger and mum to the reluctant teen. A crafting and upcycling addict, lover of outdoor life, juicing and gin. I’m never far from a cup of tea…
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