Since living in London, making banana pancakes on Sunday mornings has become a little tradition of mine. In order to get the perfect recipe, I have made hundreds of attempts mixing the ingredients and varying the amounts according to my taste. Finally, I can now share with you my recipe for banana pancakes that are high in protein and very nutritious and low in fat and sugar.
With 2 pancakes, I am full until lunchtime! And they’re good! A joy for the palate and no regrets.
Let’s discover together the recipe and the procedure for these wonders.
Recipe for about 10 banana pancakes:
Ingredients:
- 2 ripe bananas
- 200 g 00 flour \ Whole grain \ Oats
- 6 gr. Baking powder
- 2 teaspoons of honey (to taste)
- 200 ml vegetable milk or not to taste
- A pinch of salt
- 2 medium eggs
Procedure:
- First, mash the ripe bananas well with a fork.
- Take the eggs and separate the yolks from the whites. Whip the egg whites until stiff in a bowl and in another bowl combine the yolks with the honey and a pinch of salt
3. Add the two mashed bananas and the dry ingredients to the egg yolks. To add flavour to the pancakes, you can add cinnamon, vanilla or lemon zest. Gradually add the milk and stiffly beaten egg whites, stirring gently from the bottom up.
4. Preheat a non-stick frying pan over medium heat and you are ready to cook your pancakes. Note that they should be golden, not brown. If you want them nice and soft, just 2 minutes per side on medium-low heat will be enough. The secret is to flip them as soon as you see bubbles on the surface.
5. Let your imagination run wild with the toppings! I personally season my banana pancakes with low-fat Greek yoghurt, fresh fruit and dried fruit. You can also add hazelnut butter or dark chocolate chips if you wish! Colourful and delicious.
And what do you prefer to eat for breakfast? Do you prefer sweet or savoury in the morning? Let me know in the comments!
A big hug, Tonia
