Since my husband and I are attempting to cut down sugar, but equally love pancakes, I have been experimenting a lot in the kitchen trying to come up with a healthier choice. This banana pancake recipe is a treasure. The pancakes taste incredible, the ingredient list is straightforward, and they flip out fluffy each time!
So, now you have got a delicious recipe and step-by-step directions — it is a”no-fail” scenario. Good morning and let us begin cooking!!!
HEALTHY BANANA PANCAKES FAQ:
WHAT Sort OF MILK WILL WORK BEST?
Almost any milk will work in this recipe. If you’re staying away from dairy, try almond, coconut, or soy milk.
WHAT KIND OF FLOUR TO USE?
You may use whole wheat flour rather than white flour.
Consider adding blueberries, chopped strawberries, pineapples, walnuts, or chocolate chips.
WHAT WENT WRONG?
I’m sorry to hear that, but give this chance. The most common rationale isn’t utilizing RIPE bananas and also not mashing them nicely. Also, did you use correct baking soda and baking soda dimensions?
KIDS LOVE THESE HEALTHY BANANA PANCAKES!
I’ve shared this recipe with a lot of my friends, and their kids love these too!
- - Two medium bananas
- - 1/2 cup almond milk or milk of your choice
- - Two eggs
- - 1 cup flour I use Organic Unbleached White All-Purpose Flour
- - 1 tsp baking powder
- - 1/2 tsp baking soda
- Puree the bananas with potato masher or fork.
- Add almond milk, eggs, and whisk until smooth.
- Add flour, baking powder, and baking soda. Mix the batter gently and try not to over mix. A few lumps are okay. If the mixture looks too thin, add a little extra flour.
- Heat a non-stick skillet on medium heat. Using 1/3 cup as a measure, scoop the batter onto the skillet.
- In about 1 minute, you should see some bubbles appear. Flip the pancake over and fry for another minute. Repeat this step with the remaining batter. You should have six pancakes.
- Garnish with fresh bananas and drizzle with maple syrup. Enjoy!