-healthy banana pancakes-
Are you: a) Feeling the effects of 'breakfast boredom'? b) Tired of throwing out over ripe bananas?
c) Looking for a new twist to a pancake recipe?
If you've answered 'YES' to any of the above, this easy, no-fuss and gluten-free healthy banana pancake
recipe is the perfect solution! These banana stacks are not only tasty, but they're packed
with Vitamin E, antioxidants, healthy fats and fibre. They're naturally sweet and
goes well with greek yoghurt. You can also top it with any fruits, nuts or seeds you like.
*Tip: Leftover pancakes kept in an air-tight container can last up to 5 days in the fridge.
Just pop em' into a toaster or microwave oven for 2-3 minutes before serving. If you have a nut
allergy, swap the almond meal/flour with other flour alternatives.
c) Looking for a new twist to a pancake recipe?
If you've answered 'YES' to any of the above, this easy, no-fuss and gluten-free healthy banana pancake
recipe is the perfect solution! These banana stacks are not only tasty, but they're packed
with Vitamin E, antioxidants, healthy fats and fibre. They're naturally sweet and
goes well with greek yoghurt. You can also top it with any fruits, nuts or seeds you like.
*Tip: Leftover pancakes kept in an air-tight container can last up to 5 days in the fridge.
Just pop em' into a toaster or microwave oven for 2-3 minutes before serving. If you have a nut
allergy, swap the almond meal/flour with other flour alternatives.
Makes approx. 6
prep 3 mins
cook 8-10 mins
ingredients
- 1 large ripe/over ripe banana
- 1 egg
- 3 heaped tbsp almond meal/flour (or other alternatives)
- 2 heaped tbsp rolled oats
- 2 tbsp chia seeds
- 2 tbsp low fat milk
- 1 tbsp cacao nibs (optional)
- 1 tbsp vegetable oil
- yoghurt, fruits, nuts, seeds to serve
method
- Mash the banana in a medium-sized mixing bowl with a fork.
- Add the egg, almond flour, oats, chia seeds, milk and cacao nibs to the mashed banana.
- Mix the ingredients until well combined to form the pancake batter (the batter is meant to look a little lumpy).
- Heat vegetable oil in a non-stick skillet. Spoon 2 heaped tbsp of the pancake batter onto the skillet at a time and spread it out a little (pancakes will fall apart if too thin). *cooking 3 pancakes at once saves time
- Cook pancakes for 30-40 seconds on each side.
- Serve and enjoy!