Milly Gaines
Banana pancakes are a delicious, healthy breakfast option that can be easily made with simple ingredients. They are fluffy, sweet, and tasty, and can be enjoyed by both kids and adults. The key to making these pancakes is to use ripe bananas, which add sweetness and make the batter smoother. You can also add other ingredients such as eggs, milk, flour, and baking powder to enhance the texture and taste. These pancakes are best served warm with toppings such as maple syrup, honey, or fresh fruit. With natural sweetness and a fluffy texture, banana pancakes are a perfect way to start your day.
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What You'll Learn
Choosing the right bananas
The riper the banana, the sweeter your pancakes will be. If you prefer less sweetness, you can use a less ripe banana, but overripe bananas are generally recommended for this recipe. Look for bananas that are heavily spotted and soft to the touch. If your bananas are not ripe enough, you can speed up the ripening process by microwaving them at 15-second intervals until they soften. Just be sure to let them cool before adding them to your mixture, as you don't want scrambled eggs!
It's best to avoid using overripe bananas that are black. While these will add extra sweetness, they may also affect the texture of your pancakes, making the batter lumpy. If you only have access to blackened bananas, you can try blending them first to achieve a smoother consistency.
You can also use frozen bananas for your pancakes. Simply allow them to thaw at room temperature or in the refrigerator before mashing or blending them. Using frozen bananas can be a great way to ensure you always have ripe bananas on hand for your pancake recipe.
When mashing or blending your bananas, continue until the mixture has a pudding-like or shiny consistency and no large lumps remain. A few small lumps are fine, but you want to aim for a mostly smooth batter. This will help create a fluffy and evenly cooked pancake.
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Adding extra ingredients
Banana pancakes are a great breakfast option, and you can easily customise them by adding extra ingredients. The basic recipe typically includes mashed bananas, eggs, and flour, but you can add a variety of ingredients to boost the flavour and nutrition of your pancakes.
One popular option is to add ground cinnamon, which not only adds a wonderful flavour but also helps to bring out the sweetness of the bananas. You can also try adding hemp hearts and/or ground flaxseed for a boost of healthy fats and fibre. If you're feeling tropical, stir in some unsweetened shredded coconut.
For some extra crunch and flavour, consider adding chopped nuts like pecans or walnuts. Chocolate chips are always a delicious addition, and you can use regular or mini ones. If you're a fan of blueberries, throw some into the batter—fresh or frozen, they'll taste great.
To make your pancakes even more fluffy and light, add a pinch of baking powder. A bit of vanilla extract or honey can also round out the flavour and make your pancakes extra delicious. If you're feeling adventurous, try adding cocoa powder, almond butter, or even chocolate protein powder.
Don't forget that you can also get creative with your toppings. Pure maple syrup, honey, or a dollop of yogurt can take your pancakes to the next level. If you're feeling extra indulgent, a drizzle of peanut butter or some sliced bananas on top will surely satisfy your sweet tooth.
So, go ahead and experiment with these extra ingredients to create your own unique version of diet banana pancakes. Enjoy your fluffy, tasty, and nutritious breakfast!
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Mixing the batter
To make the batter for your diet banana pancakes, start by mashing the banana in a medium-sized bowl. Use a fork to mash the banana until it has a pudding-like consistency and no large lumps remain. You should have around 1/3 to 1/2 cup of mashed banana.
Next, add your eggs. If you are making vegan pancakes, you can use flax eggs instead of regular eggs. Pour the eggs into the bowl and stir until they are completely combined with the mashed banana. If you are adding any additional flavourings, such as vanilla extract, cocoa powder, or honey, add them now and whisk to combine.
Now it's time to add the dry ingredients. In a separate bowl, sieve your flour, baking powder, and a pinch of salt. You can use regular white flour, whole wheat flour, or a gluten-free alternative. Create a well in the centre of the dry ingredients and tip in the wet ingredients. Swiftly whisk everything together until you have a smooth, silky batter. If your batter looks too thin, add a little extra flour. Conversely, if it seems too thick, you can add a little extra milk.
At this point, you can also add any mix-ins you'd like, such as chocolate chips, nuts, or fresh or frozen blueberries. However, if you are planning to add heavier mix-ins like chocolate chips or nuts, you may want to save them until the pancakes are on the griddle so that they don't sink to the bottom of the batter.
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Cooking the pancakes
It is important to note that these pancakes are sensitive to heat due to the absence of added sugar. Therefore, you may need to reduce the heat to medium-low to prevent them from burning. If you notice that the outside of the pancake is turning golden before the inside is cooked, the pan is too hot.
These pancakes are best served warm, straight from the griddle. You can top them with maple syrup, honey, jam, or any other toppings you prefer. Some suggestions include pecans, banana slices, peanut butter, yogurt, or fresh fruit. If you have any leftover pancakes, you can store them in an airtight container in the refrigerator for up to 5 days and reheat them in the microwave or oven when needed.
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Storing and reheating
If you want to freeze your pancakes for later, place them on a baking sheet so they aren't touching and put them in the freezer for 30 minutes. Then, transfer them to freezer-safe bags or containers, where they will keep for up to three months.
It's worth noting that while freezing is a great option, the pancakes are always best when fresh.
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Frequently asked questions
You will need bananas, eggs, and flour. For a gluten-free option, you can use gluten-free flour or substitute flour with rolled oats.
Mash the banana with a fork until it is mostly smooth. Add the eggs and whisk until they are evenly incorporated into the banana. Add the flour and stir until combined.
Heat a large skillet or non-stick pan over medium-low heat. Pour the batter into the pan, 1/3 cup at a time, and cook for about 2-3 minutes or until golden brown. Flip and cook for another 2 minutes.
You can top your pancakes with maple syrup, honey, jam, or fresh fruit. For extra crunch, add some chopped nuts like pecans or walnuts.
