3 easy and healthy banana pancake recipes

Pancakes or pancakes can be a very comforting breakfast for weekends when we have more time and we can have breakfast in peace. In many places it is the typical Sunday breakfast that children are looking forward to all week. One of the most popular is perhaps the oatmeal and banana pancakes, but they have a thousand variations.

In general, banana pancakes are perfect because they are naturally sweetso they don’t need to be sweetened, and they help us get the energy and nutrients we need to perform all morning.

Let’s start with some tips for making healthy banana pancakes for breakfast. then you will find 3 delicious recipes: some oatmeal and banana pancakes, some paleo pancakes with almond flour and a version of banana pancakes without eggs, suitable for people who are intolerant to eggs or vegans.

How to make healthy banana pancakes

Here are some tips about what flour to use, how to replace the egg in banana pancakes to make vegan pancakes, how to use bananas, how to freeze pancakes if you have any leftovers and how to accompany them in your breakfasts, among others.

With oats or other flours: To make them we can use different types of flour such as whole wheat flour, oat flour, almond, brown rice, buckwheat…Vegan Banana Pancakes: Traditional recipes contain eggs, but to prepare a vegetable version we can omit the egg and prepare the pancakes without it by adjusting the amount of the other ingredients. Or we can substitute each egg in the recipe with 3 tablespoons of chickpea flour mixed with 3 tablespoons of water or add 1 tablespoon of chia seeds or ground flax to the dough and let rest. This helps the pancakes not be so brittle.Fresh or frozen bananas: To make the pancakes it is advisable to use very ripe bananas or we can even use frozen bananas. If we have very ripe bananas at home and we are not going to use them soon, we can peel them, cut them into slices and freeze them to use in this recipe as regular plantains. The only thing you should keep in mind is that you should take the bananas out of the freezer about 10-15 minutes before using them and freeze them in portions of 1-2 bananas to dose well.What other ingredients to include in the recipe: We can prepare pancakes in their simple version or add other ingredients to the dough, such as chocolate chips, raisins, dried fruit, fresh fruit such as apples, sliced ​​bananas, or blueberries. The best way to add the chocolate is to pour the batter into the pan, shape it into a pancake, and sprinkle with the chips. Then turn it around as usual.

How to accompany the pancakes: When serving, we can accompany the pancakes with fresh fruit such as blueberries, strawberries, raspberries, fresh bananas, jams, fruit compotes, peanut butter or other nuts, maple syrup, coconut oil, dried fruits, yogurt coconut, fresh vegetable cheese, chocolate chips, chocolate cream and hazelnuts….What to do if there are leftover pancakes: If we want to enjoy this delicious breakfast during the week, we can double the amount and freeze the rest of the pancakes. They thaw well and keep up to 2 months in the freezer.When it’s time to freeze, let them cool well and then simply place a piece of parchment paper between the pancakes and freeze in a silicone bag or a container. The night before we take them out of the freezer or we heat them in a frying pan or we put them in the oven directly in the morning, without defrosting.With mixer or without: When preparing the pancakes, we can make the dough directly in a blender, blending all the ingredients. If we don’t have a blender, we can mash the bananas in a bowl with a fork until we get a puree and add the rest of the ingredients and mix well.

Photo: Stockfood

1. Banana and oat pancakes

Preparation: 5 minutes – Cooking: 15 minutes

These pancakes are a good alternative to oatmeal porridge and are perfect for little ones, as they are a complete breakfast. Contains rolled oats, which offer abundant nutrients and stable energy for the whole morning; eggs for extra protein intake; and banana for a natural sweetness and as a source of potassium and vitamin B6.

Ingredients (4 people):

2 ripe bananas 150 g oat flakes 2 eggs 130 ml of milk or vegetable drink 1 teaspoon of baking yeast 1 teaspoon of cinnamon a pinch of salt olive oil

Preparation:

Peel the bananas.Place all the ingredients in a blender and grind until you get a smooth dough. If the dough is somewhat dense, add 1 tablespoon of vegetable drink.Heat a frying pan and brush with a little oil. Scoop 1 tablespoon of batter into the center of the pan and shape into a pancake.When the dough on top has curdled, turn it over and cook on the other side. Take it out and continue with the rest of the dough.Serve with toppings to your liking.

Stockfood

2. Paleo Banana Almond Flour Pancakes

Preparation: 5 minutes – Cooking: 15 minutes

These pancakes are lower in carbohydrates and richer in protein and are ideal as breakfast for people who follow diets for weight loss or with food intolerances.

They are also a good snack for after training.

Ingredients (4 people):

200 g of almond flour2 ripe bananas3 eggs60 ml of milk or vegetable drink2 teaspoons of pastry yeasta pinch of salt1 teaspoon of cinnamonolive oil

Preparation:

Peel the bananas.Place all the ingredients in a blender and grind until you get a smooth doughto.Heat a frying pan and brush with a little oil. Pour 1 tablespoon of batter into the center of the pan and shape it into a tortilla.When the dough on top has curdled, turn it over and cook on the other side. Take it out and continue with the rest of the dough. These pancakes are somewhat more delicate than the traditional ones and you have to turn them carefully. The dough works better if you make smaller pancakes, about 6-7cm in diameter. Besides they brown earlier than other recipes, so you have to be aware of them and make them on a lower heat.Serve with toppings to your liking. Stockfood

3. Banana pancakes without eggs

Preparation: 5 minutes – Cooking: 15 minutes

Some delicious and simple vegan pancakes, without ingredients of animal origin.

Ingredients (4 people, 8 medium or 16 small pancakes):

1 medium ripe banana 200 g whole wheat flour 2 tablespoon olive oil 250 ml vegetable drink 2 teaspoons baking powder 1 teaspoon cinnamon 1 tablespoon chia seeds a pinch of salt olive oil

Preparation:

Peel the banana.Add all the ingredients Add to a blender, minus the chia seeds, and blend until you get a smooth dough. If you don’t have a blender, mash the banana very well with the help of a fork along with the oil and the vegetable drink and then add the rest of the ingredients.Add the chia seeds and let the dough rest for about 10 minutes. The batter is a little thicker than other pancake batters but it’s normal, don’t add any more vegetable drink.Heat a frying pan and brush with a little oil. Scoop 1 tablespoon of batter into the center of the pan and shape into a pancake.When the dough on top has curdled, turn it over and cook on the other side. Take it out and continue with the rest of the dough. cook the pancakes low fire so that you can do well inside too.Serve with toppings to your liking.