Healthy Banana Pancakes

In the midst of all the unhealthy eating that's been happening recently, I've actually been trying out some new recipes for healthy dishes too. And this one is definitely my favourite so far!

Breakfasts are the one meal I really struggle with when I'm trying to eat healthily and lose some weight. I know that breakfast should be a really solid start to the day but often lack of time (or let's face it, energy) to be doing complicated cooking or prepping in the morning means I'm just eating cereal. Or worse. I'm still trying to figure out the ultimate answer to work mornings breakfast, but this recipe is certainly awesome for the weekend.

These are American style pancakes but minus any wheat or dairy; in fact they only need two fresh ingredients and one store cupboard basic and you're ready to go. And for people on Weightwatchers the whole stack is only 4 points (plus whatever you might add in the way of oil or butter to fry them - we have super saucepans that don't need any at all) and then you just add the toppings of your choice. Granted they don't taste exactly like traditional pancakes but the very subtle flavour of bananas tasted good to my naive palate.

I had mine with a bit of leftover stewed rhubarb and nectarine, a few grapes, a drizzle of maple syrup and a scattering of chia seeds. Not the prettiest but damn tasty. One batch was four fairly large pancakes.



For one batch - serves one person:

2 eggs
1 banana
Pinch of baking powder (optional but makes them fluffier)
Toppings of your choice

1) Peel the banana, and roughly mash in a bowl with a fork. Make sure it's pretty smooth although some small chunks won't matter.
2) Break in the eggs and add the baking powder and mix together thoroughly until combined and even consistency throughout (the original recipe points out that some people prefer to just lob it all in the food processor, especially if doing multiple batches, but by hand certainly works fine for a single batch).
3) Heat your non-stick pan and (if needed) add butter or oil (coconut oil is suggested). Add a ladle full of mixture to the centre of the pan and allow to spread and cook - it might take a minute a side max on a hot pan. Lift and check the underside and when starting to brown flip or turn - I flipped and they held together fine although there was a little splatter from the uncooked mixture on the top as it turned - this was in the pan though and I just tidied it back into the main pancake. Allow the second side to start to brown and slide out onto a plate to serve.
4) Keep repeating step 3 for the remaining mixture.


I was really surprised with just how tasty and fluffy this incredibly simple recipe was ... as was my Dad who was stealing bits! They probably wouldn't work for savoury toppings, e.g. bacon, but they sure work with sweet toppings!

Hope you enjoy!

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