Okay, I have read so much about these pancakes made up of eggs and bananas and decided to give them a try. My version of Healthy Banana Pancakes has eggs and bananas, but I also added a little coconut flour and baking powder to add a little fluff and sturdiness to them. I prefer less ripe fruit, so my pancakes wouldn't be too sweet since I love to put on some syrup. The outcome was delicate, clouds of air that were more like "pancake" souffle. These are easy to whip up but require a little finesse to flip because they are soft. Delicious and healthy, a nice alternative to the pancakes we know and love.
Ingredients for Healthy Banana Pancakes:
3 large eggs
3 bananas
3 tablespoons coconut flour
1/4 teaspoon baking powder
Time-Saving Tip: Get your coffee brewing so you can have a cup while making breakfast.
Let's see what we need.
We're ready to cook.
Place the peeled bananas in a small bowl and mash with a fork.
In a larger bowl, whisk the eggs. Add the coconut flour and baking powder; when combined, stir in the mashed bananas.
Lightly coat a non-stick pan with cooking spray. Once heated, add spoonfuls of the batter to the pan. These pancakes are difficult to flip because they are soft. So the smaller the pancakes, the better. Once golden, flip and continue cooking until the second side is light brown.
They're ready! Healthy Banana Pancakes are so healthy and yummy. These are the perfect breakfast for kids or adults to keep healthy.
Healthy Banana Pancakes:
3 large eggs
3 bananas
3 tablespoons coconut flour
1/4 teaspoon baking powder
Time-Saving Tip: Get your coffee brewing so you can have a cup while making breakfast.
Place the peeled bananas in a small bowl and mash with a fork.
Add the coconut flour and baking powder; when combined, stir in the mashed bananas.
In a larger bowl, whisk the eggs. Add the coconut flour and baking powder; when combined, stir in the mashed bananas.
Lightly coat a non-stick pan with cooking spray. Once heated, add spoonfuls of the batter to the pan. These pancakes are difficult to flip because they are soft. So the smaller the pancakes, the better. Once golden, flip and continue cooking until the second side is light brown.