Banana Pancakes
I started consuming a lot of bananas when I got a chance to review my diet. Turned out that lots of unhealthy stuff comes from the amount of white sugar I eat, so I started replacing it with fresh fruit. I know that sometimes a couple of large bananas contain more calories than chocolate, cookies or a scoop of ice cream. The only difference is that bananas are definitely healthier than all mentioned above because they contain natural sugars and protein. A benefit of natural sugars in bananas makes them a good replacement for cane sugar that you buy in a supermarket. That’s why I started treating myself with banana pancakes every Saturday and feel no guilt about that. So let me show my favorite recipe of banana pancakes to you.
If you decided to reduce the amount of sugar you consume – good for you! You can substitute it with honey or pureed sweet fruit. If you wish to make gluten free banana pancakes use almond flour and any other type of gluten-free flour that you will find on a market.
Serving size – 5-6 pancakes.
List of ingredients:
Flour - 130 grams
Salt - 2 pinches
Egg - 1
Whole milk - 150 ml
Banana - 1
Ground nutmeg - 0.5 tsp
Vanilla extract - 1 tsp
Honey or any other natural sweetener - 1 tbsp
Method:
Mix the flour, sweetener, salt, and ground nutmeg in a bowl.
Puree a banana and mix with milk, egg and vanilla extract. Give it a stir using a whisk.
Combine dry ingredients with wet. Mix well until the lumps disappear.
Heat sunflower oil in a pan over a medium heat. Fill a ladle on third and fry your pancakes for 1,5 minutes on each side under a lid.
To make your banana pancakes taste even better add some fresh bananas and honey to it.
Bon appetit!
