Banana pancakes and a cup of coffee can make any morning of the year magical, there’s no doubt to that!
I’ve had this delicious and easy breakfast in so many places and it never gets boring.
There’s a place in Anjuna, North Goa called Oasis, Jay and I like to frequent in the mornings where breakfast is delicious, cheap, and served in this large front patio; when facing the road you have multiple little stores on the left-hand side and fields on the right. We like to sit outside, under a fan, talk about the day to come, and have a nice breakfast, which for me is often a pancake made with banana and I love it! We haven’t been there for lunch nor dinner, but breakfast has often gotten us started from that little place.
This easy banana pancakes recipe I’m sharing is different, as the result is thin pancakes (thicker than crepes) that are extremely soft, and call for a very reduced amount of flour and no added sugar; these healthy banana pancakes are a great way of using up very ripe bananas, so to make use of their super sweet taste, eliminating the need for any added sugar.
Although two-ingredient pancakes seem to be very popular right now, these want to be a healthy treat, so still, maintain a tablespoon of flour in the whole recipe, and their taste is enhanced by a little vanilla essence (if desired!).
Let’s talk nutrition!
Bananas are a great source of fiber, potassium (probably what they are most famous for), vitamin B-6, vitamin C, and different antioxidants amongst others.
They are native of South East Asia and thrive in warmer climates, making them one of the most exported (and important) crops globally. Yellow bananas are the most popular ones, however, there are multiple varieties of size and color (some are red!).
How many calories in a banana is an extremely researched topic, as they are tasty, sweet, and filling (mostly because of the fiber); every 100g of bananas has 89 calories (more than potatoes!) however they have very low amounts of fats (only 0.3g per 100g).
This fruit has multiple health benefits we must take advantage of!
The potassium in it promotes heart health and normal blood pressure, which is very important given that heart disease is the world’s leading cause of premature death.
Unripe green bananas are a great source of resistant starch and pectin, which are dietary fibers, which assist with the growth of beneficial gut bacteria and may promote colon health.
Is this recipe easy to prepare?
As far as an easy pancake recipe goes, it can’t get any better!
All you need is a bowl, a for and a frying pan! You mush the bananas, add the dry ingredients (flour and baking powder) and mix, add the wet ingredients (egg and vanilla essence) and mix again, then fry in a frying pan with a bit of cooking spray on a low to medium flame for about 2-3 minutes on each side. Ready to go!
How many pancakes does this recipe make?
I made 6 medium pancakes although they look large, as they are thin. This serves two or three people (depending on calorie allowance and hunger level!).
What can I serve these pancakes with?
I am a sucker for Maple Syrup. I love it and could put it on virtually any food (yet growing up I couldn’t stand it!) so a tablespoon of it is a great option. Banana pancakes are extremely versatile, as this fruit pairs well with a variety of tastes; looking for some inspiration? Try some dark chocolate chips, some chopped walnuts, or a bit of honey.
Can I prepare these pancakes in advance?
Yes, you can, as this store quite well. Once they are pan-fried, allow them to cool down, then store them in an airtight container in the fridge for up to two days. Given the presence of bananas, they may darken a bit, but if stored properly they will keep.
I don’t want to add vanilla essence, what can I use instead?
I add vanilla as an extra, to add an extra layer, but it is not a mandatory or necessary ingredient for the success of this recipe; you can use some maple syrup instead (here I go again!), or a little bit of ground cinnamon for a more festive twist.
My pancakes break while I turn them, what to do? Why is this happening?
This recipe calls for a very little amount of flour and only one egg, so you need to cook the pancakes slowly to ensure they are thoroughly done and while flipping them you need to be careful. These are some of the moistest and tastiest pancakes, so be gentle with them; you can add more flour to increase their consistency, however, this will increase the carbohydrates in this recipe (bananas are already a source of it, so try not to overdo it!) and calories as well.
You will love this recipe as it is easy to make, it will use up those bananas that have been looking at you from the kitchen counter for a few too many days, and are low in calories!
You will get them ready in the blink of an eye and will store them for a couple of days in the fridge (if they make it that long!) and, last but not least, are a crowd pleaser as they are ridiculously family-friendly!
This pancake day (or any day)…
Get pancaking… this is worth it!
~~ Love pancakes? Counting calories? We have you covered! Try these fluffy blueberry pancakes!
- 2 Ripe Medium Bananas
- 1 tbsp All-Purpose Flour Plain Flour
- ½ tsp Baking Powder
- 1 Egg Whole
- 1 tsp Vanilla Essence if wanted
- 20 Sprays Cooking Spray 1 Calorie Cooking Spray
- In a large bowl, chop the bananas and mash them with a fork; you can leave some little bits of the fruit intact, as it is nice to find a bit of a bite while eating, however, if you do not like this, mash it thoroughly.
- Once this is done, add the flour and baking powder and, always using the fork, mix them well in the banana.
- At this point, add the egg and vanilla essence (if used, or another essence if preferred), and mix well until a smooth and uniform consistency is reached.
- Warm-up a medium-sized frying pan on medium heat and apply a couple of cooking sprays to cover the pan; once this is warm (normally the spray is whitish-yellowish in color when cold and it goes transparent when warm) add some of the banana pancake batter. The pancake should be about 2mm thick when using three tablespoons in a medium pan.
- Keep the pan on a low to medium flame and allow to cook for two to three minutes, then flip and cook for a further one to two minutes. Be gentle with the pancake: allow it to cook slowly and flip it with caution as it has very little flour, so it is moist and delicate – yet, the most delicious banana pancake you’ll ever have.
- Continue doing so until you finish all the batter. Serve warm and enjoy!