How to make banana pancakes (out of an actual banana)
You wake up and your stomach rumbles. You walk into the kitchen groggily and open the fridge door. There’s a bunch of ingredients at your disposal but now your sleep-ridden mind has to figure out: what do I want to eat?
If you’re in the same predicament as me, but want to eat something a little healthier than Lucky Charms, why not give pancakes a try? Or better yet: banana pancakes.
They’re super simple to make and so good for you! All you need are two basic ingredients: one banana and two eggs.
Banana’s provide your body with vital energy needed to start the day as well as a good dosage of potassium. Potassium helps keep oxygen and nutrition in your body circulating which can actually help your beauty routine as well, according to Eat Pretty by Jolene Hart. They also contain silicon which is great for hair, nails and collagen. lets not forget they can help sooth an upset stomach!
Eggs are great energy boosters as well. They can help support your metabolism, brain and nervous system all while giving you a mood booster to jump start your day. The best sort of eggs to eat are pastured eggs.
Convinced? Lets get cooking!
You will need:
Vanilla (optional: for flavoring)
Coconut oil (optional but recommended: to put in pan to help prevent burning)
At least 2 bowls
Something to spread the oil on the pan with
1. Peel the banana and cut it up. Place the pieces in a bowl. Take the fork and to the best of your ability mash it up. It’s going to look gross but do it. Trust me. Don’t worry about the small clumps. Just focus on getting the big clumps mashed. It’ll look something like this when you’re done:
|Mushy banana. Yum.|
2. Add vanilla extract to the mashed banana. I used one spoonful but you can use as much as you like. This is just for added flavor. You can add other things too: berries, honey, or even sugar if you’re feeling daring. This would be the time to mix anything else you want to add into your batter. I just kept mine simple and added vanilla:
|Here’s where I added the vanilla extract. It looks like teriyaki sauce but I promise you it’s not.|
3. Take the two eggs and crack them in a separate bowl. Use a whisk or a fork to whisk them together. Then, add them into your separate banana mix. Stir together until it looks well combined:
|A goopy blend of egg and banana. Just wait, it gets better.|
4. Put the coconut oil on the pan and spread it out as evenly as possible. Turn the heat on low. Let it simmer for a little while. Then take a spoonful or two of your batter and put it on the pan. I didn’t add too much because the bigger they are the more likely they are to crumble when you try to flip them. Don’t let it stay like that for too long: use your judgment and decide when you think it’s best to flip the pancake. I did so every two to three minutes, if that long, depending on how much it started to sizzle.
|Feel like I belong in the Krusty Krab with this much flipping skill.|
5. Use up the entire batter. Transfer all pancakes onto a plate before making another. I made one pancake at a time but if you have a big enough pan you could make at least two at a time because these are small. When they’re all done you should have about 5-7 pancakes depending on how much batter you used to make each one. Feel free to dress it up with maple syrup, butter, or powdered sugar!
|The deed is done!|
The end result was a light, melt-in-your-mouth flavor. Did it taste like regular pancakes? A little. Did it look like regular pancakes? Definitely. But was it worth it? Yes!!! I’m sure I’ll experiment more with these in the future and try adding different things but I’m satisfied with the results.
Got a healthy breakfast recipe you like to make? Share it below!