Tasty Tuesday's: Healthy Banana Pancakes - Chef Charley
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Tasty Tuesday’s: Healthy Banana Pancakes

… Make you banana pancakes; pretend like it’s the weekend … Can’t you see that it’s raining; ain’t no need to go outside…

Rainy days make for the perfect day for banana pancakes! And of course, Jack Johnson’s song was maybe a bit of my inspiration for this recipe! I love pancakes, but I’m trying really hard to jump back on to my healthy lifestyle. I’m all for cheat meals with my favorite buttermilk pancakes, but I can’t have those all the time! Since starting on my journey of trying to cut out as much sugar as possible, bananas make for a great natural substitute, and they give a nice sweet flavor.


This was my first time doing this recipe. The next time I make them, I may change a few things. I used whole wheat flour, and I’m thinking maybe next time I’ll try almond flour or ground oats. I like the almond flour flavor better than wheat sometimes, so I’ll be anxious to taste the difference. Also, for toppings, I’m going to try melted nut butter with a sprinkle of cinnamon!

*You may notice a weird ingredient of apple cider vinegar, but trust me you can’t taste it! I was trying to find a way to ensure fluffiness for my pancakes and came across the information that mixing baking powder with apple cider vinegar helps activate it even more.

Smash a large banana in a bowl. Make sure most of the chunks are gone.

Pour in the flour, baking powder, apple cider vinegar, almond milk, vanilla, and cinnamon. Mix until well combined.

Let it sit for about 10 minutes. This allows it all to soak together and will help with the fluffiness!

Preheat griddle at 250 degrees.

Spray with olive oil, and pour batter into small pancakes on preheated hot griddle.

Let cook for a couple minutes, then flip cooking on the other side. Cooking takes about 5 minutes depending on the size you make.

Remove from skillet. Pile high, and top with your choice of fruit and sprinkle with chai seeds.

Like I said, next time I’ll drizzle some melted nut butter mixed with cinnamon! Can’t wait for those!

Ingredients:

  • 1 large ripened banana
  • 1 Cup whole wheat flour (can substitute for almond or oats)
  • 1 Tbsp baking powder
  • 1 Tbsp raw apple cider vinegar
  • 1/2 Cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

Directions:

  1. Using a fork mash the banana in a medium sized bowl. Make sure to smash it so most of the chunks are gone.
  2. Add the flour, baking powder, vinegar, almond milk, vanilla, and cinnamon. Mix together with a fork. Make sure to get the ingredients completely blended. (You could also throw all ingredients into a blender!)
  3. Let batter sit for about 10 minutes. Preheat griddle to 250 degrees.
  4. Pour batter into small round pancakes, flipping after about 2 minutes.
  5. Cook on the other side for about 2 -3 minutes, until completely cooked through.
  6. Stack high and serve with your favorite fruit, nut butter, or syrup!

 

Much love,

Chef Charley

 

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