Today, as part of Zero Waste Week, I’ve got a great healthy pancake recipe that as well as being so good for you, also takes care of any black bananas lingering in the fruit bowl!
Black bananas are the best bananas to use in this recipe as they are sweeter than just ripe bananas. It’s a great recipe to have to hand for the next time there’s a solitary banana left in the fruit bowl that looks like it’s seen better days – just grab two eggs and get frying!
Oh, and you may be wondering what’s so healthy about this healthy pancake recipe? Well, you actually use the banana in place of flour and milk! Bananas are a bit magic. As well as having the ability to take on the texture of ice-cream, they also have the ability to take on the texture of pancake batter. It sounds crazy, but they really do have to be tasted to be believed! Of course, the texture isn’t 100% pancake like, but it’s pretty darn close. Think French Toast and you’re pretty much there, texture wise!
If you’re in any more doubt about the pancakes healthy properties, as they are made without flour they’re gluten free (which is linked to food intolerances), and are also sugar free. The banana and egg pack the pancakes full of protein, and the coconut oil for frying is also amazingly healthy too! Your body will positively sing for joy after eating these! I told you it was a healthy pancake recipe, do you believe me now?!
ps: I used blackberries as they’re in season this month and taste amazing right now, but feel free to substitute with whatever soft fruit you have to hand.
Healthy Pancake Recipe with Banana and Blackberry
Healthy Pancake Recipe: Banana and Blackberry Pancakes
- 1 Blackened Banana
- 2 Eggs
- 1/2 cup of Blackberries washed and cut in quarters
- 1 teaspoon of Cinnamon
- 1 tablespoon of Dessicated Coconut
- 1 teaspoon of Coconut Oil for frying
With a fork mash up your banana until fairly smooth. You still want some lumps in it otherwise your pancake will be a little flat!
In a separate bowl beat your eggs, then add to the mashed banana.
Add the cinnamon, dessicated coconut and blackberries and mix well.
Gently heat the coconut oil in your frying pan until hot and fry your pancakes*.
Serve with maple syrup or honey.
An important word on frying these bad boys. Because they don’t contain any flour they handle a bit differently to their floury counterparts. You want to fry the pancakes very very slowly on a very low heat. Slow and steady definitely wins the race here. Aim for around 4 minutes on the first side, but do check to ensure they’re not burning on the bottom. They do colour up darker than pancakes made with flour so don’t be alarmed if they quickly begin to look a little on the dark side!
Once the pancakes have started bubbling on the top a little you then want to get in with a spatula and flip them over. If you’ve cooked them for long enough they will flip over in one piece. Promise! You’ll want to cook them for around 3 more minutes before serving. As they take a little longer to fry than normal pancakes I find it best to have multiple pancakes on the go – around three or four to a pan to reduce cooking time and save energy!
Enjoy this healthy pancake recipe! Let me know how you get on making it!
ps: I’ve never made a pretty looking pancake in my life – it’s my achilles heel! ;)