food

5 Ingredient Healthy Banana Pancakes

I’ve had Banana Pancakes by Jack Johnson on repeat ever since I first made these nifty little pancakes last weekend . What is it about this song and banana pancakes that has me wishing this sunny winter day would turn into a rainy fall day? Why did I eat banana pancakes and now I’m suddenly wishing I lived on the coast and grew my own vegetables? Something about lazy Sunday mornings, simple living and rainy days is synonymous with fresh banana pancakes topped with butter and a mountain of chocolate chips.

But alas, most banana pancakes come with their fair share of calories and added sugars in addition to lots of carbs and gluten. This recipe is low fat, full of healthy grains and won’t leave you feeling like you need a post-food nap after. Despite the mega health benefits of these banana pancakes, they still taste AMAZING. I like to add  bit of syrup and margarine, but they stand alone as a delicious option without any toppings. Plus they’re super simple to make and chances are you already have all the ingredients you need – no fancy health food needed here.

Ingredients

  • 1 banana
  • 2 eggs
  • 1/4 tsp baking powder
  • 1/4 cup oats
  • 2 tbsp flax seed (optional, primarily here for the health benefits – sub with chia seeds if you’d prefer)

Steps

  • One – Put a bit of oil or butter in a midsize pan and warm to medium heat.
  • Two – Mash banana in a medium bowl until most large clumps are gone.
  • Three – Add in eggs and mix well.
  • Four – Add in the remainder of the ingredients and mix well. Using a fork should be sufficient, no need to bring out the stand or hand mixer.
  • Five – Pour by 1/4 cup onto the hot pan and flip when the bottom of the pancake is medium brown. This took me about 2 minutes.
  • Six – Let the other side brown nicely, pull off heat and repeat with remaining batter.

Pro Tips 

  • Mix in 1 tbsp brown sugar if you don’t plan to add any syrup and have a sweet tooth.
  • Making pancakes is an art and sometimes you need to experiment a bit to get them right. I usually start by doing a test pancake that I will cut in half immediately after pulling it off the heat to test if it is fully cooked and determine if my cooking temperature is okay. Sometimes this pancake is perfect, sometimes it’s undercooked, but I’d rather know what’s going on with the first pancake instead of after making a full batch.

 

 

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2 Comments

  • Reply Rob May 7, 2017 at 11:14 am

    Great recipe, but I suggest adding a bit of vanilla. It made a noticeable improvement!

    • Reply sugarandsam May 7, 2017 at 4:59 pm

      Great addition! I’m glad you enjoyed them 🙂

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