Fluffy Banana Pancakes
These banana pancakes are my lucky recipe for Sunday mornings (or Monday afternoons, it doesn’t really matter because banana pancakes are ALWAYS delicious..). I love whisking these lovely ingredients together and serving perfectly fluffy banana pancakes while saying “Guess what’s inside!”, to then surprise with a short and straight-forward list of healthy foods. Usually, you can also hear me singing “banana pancakes” by John Mayer which gets me into instant holiday mood – which is why I can definitely recommend making these babies on a rainy Monday, it will keep your positive spirits flowing!
roll roll roll your oats
Oats are whole-grain, which is what we love because compared to refined grains, they are a much better source of fiber and nutrients. Additionally, oats are higher in protein than many other grains and provide you with antioxidants that help control your blood sugar and cholesterol levels, isn’t that fantastic? There seems to be some confusion about their gluten-content (which is only relevant to those who are intolerant to gluten. Gluten is a protein and not a mystified enemy!) and here is the answer: oats are usually gluten free BUT they are often handled in factories where there are also products containing barley, wheat and rye. Hence, contamination may cause for gluten to be present in the oats we buy UNLESS they are labelled glutenfree. Makes sense? Anyhow, either gluten-free or slightly gluten-contaminated oats are good for you and provide you not only with many minerals, nutrients and fiber, but they also offer a HUGE variety of ways to prepare them (more recipes will follow, of course). For now, let’s get these little banana pancake monsters going:
For this recipe you will need:
2 very ripe medium-sized bananas
50 g of rolled oats
a sprinkle of cinnamon
coconut oil for the pan
- In a food processor or blender, combine the eggs, bananas, rolled oats and cinnamon. If you prefer to make the batter by hand, squish the bananas in a medium-sized bowl with a fork, add the eggs and whisk until the mixture is well combined. Next, stir in the oats and add the cinnamon. Note that your batter will remain chunky and turn out less fluffy (but wasn’t fluffiness the point?).
- Heat a medium or large frying pan and melt 1 tsp of coconut oil in it. Once the pan is hot and the oil has fully liquefied, pour in 4-6 banana pancakes, about the size of your palm.
- Fry the pancakes for ~2 minutes before turning to the other side. A good way to check whether the pancake is ready for turning is to see if the upper side of batter has solidified a bit. Fry for another 1-2 minutes on the second side until the pancakes have a nice golden/brown colour.
- Serve while hot and add your favourite toppings such as granola, toasted nuts, fresh fruit, maple syrup, peanut butter, coconut cream and whatever else you can think of (maybe not bacon though, that could spoil it)! Bon appetit ♥