- Prep Time10 min
- Total Time20 min
These healthy banana pancakes are one of my favourite go-to-recipes for an easy snack for the kids -and us parents of course!
They are really yummy, healthy and they are quick and very easy to make. Simply said, they tick all the boxes for busy mums who want something good for the kids to munch on during snack time. I generally tend to make them when our bananas are turning too brown and soft as I hate to see food go to waste. And the brown bananas are extra sweet and perfect for this quick snack. We all know that those banana breads, that we intend to make, aren’t always going to happen. So this recipe is the easy and quick solution for the sad bananas that would otherwise go to waste.
Top tip: You can freeze the bananas that are about to go bad in a sealed freezer bag or airtight Tupperware. Then you have the bananas handy whenever you need them. Defrost them at room temperature for about 30 min before starting with the recipe.
Add your own favourite toppings to these healthy banana pancakes
I often add chocolate chips to the batter. Especially if we have visiting kids in the house. Or if I plan to take our snack out of the house for a picnic or a trip to the playground. It makes it a lot less messy than when using various dips. It also has the added benefit that I get to decide how much chocolate goes in them. It’s a win win. 🙂 You can also add chopped nuts or berries to the batter.
These banana pancakes taste better when eaten straight away. If you have any left over, then they can also be reheated on a pan at low heat. You can also reheat them in the microwave on defrost setting (you don’t want them to overheat) or add them to the next-day tiffins. My kids certainly love to find the extra treat in the tiffin (which I can give guilt-free. Another win-win)
Can you make these healthy banana pancakes without egg?
Yes, you can! I usually make these banana pancakes with an egg, but when we have vegetarians visiting, they also work well without the egg. Use 50g of yoghurt instead of the egg or add a little extra milk to the batter.
Top tip: I use weikfield baking powder available in most supermarkets or on amazon.in. Other baking powder brands -such as Crown- give the pancakes a slightly bitter aftertaste.
See the step-by-step guide below the ingredients or watch the video. Hope you like this recipe as much as we do. 🙂 If you are looking for thin pancakes (crepes) please see this recipe.
Yield: approx. 15
Ingredients
Directions
Mash the bananas in a bowl with a fork
Combine the oats, flour and baking powder. Stir.
Add the milk, egg and the mashed bananas to the mix and stir well. If you want to add berries or chocolate chips, add them now too. The mixture will look very grainy. Don’t worry. There won’t be any bits in the pancakes once cooked.
In the pan intended for frying the banana pancakes, melt the butter and add it to the mixture. Mix well.
Add the pancakes to the hot pan with a tablespoon. You can fit about half the batter on a chapatti tawa/pan as they rise a bit. Turn down the heat a little and keep an eye on them as they burn easily. Turn them to cook on both sides until golden brown in colour.
Repeat step 4 again with the other half of the pancake batter. Fluffy, yummy and full of goodness for the small tummies. Enjoy!
Leave a Review
You must be logged in to post a comment.