by Tracy Crawford
Golden, fluffy whole grain banana pancakes with a soft and sweet inside. A guilt-free, deliciously healthy, naturally sweetened breakfast for any morning!
- 3 small bananas (9.5 ounces), mashed + extra for serving
- 1 tablespoons butter, melted
- 2 teaspoons madagascar vanilla
- 1 tablespoon lemon juice
- 1 tablespoon honey* optional
- 3 egg whites
- 1 cup oat flour (could use half oat flour and half oats if heartier texture is prefered)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
In a small mixing bowl, stir together the mashed bananas, vanilla, butter, lemon juice and optional honey. Beat in the egg whites. In a separate bowl, whisk together the oat flour, baking soda, salt and spices. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a spatuala, stir just until the dry ingredients are thoroughly moistened. Do not overmix! Let the batter sit for 10 minutes. You may want to thin out the batter a bit with a touch of water.
Heat a non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface with cooking spray. (If you’re using a non-stick electric griddle, you might not need this step at all.) Once the temperature is set, pour 1/3 cup of batter onto the surface in sections. Cook for about 3 minutes, until bubbles begin to form around the edges of the cake. Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down depending on your stovetop/griddle. Serve with additional sliced bananas. Makes 9 pancakes.
Helpful Kitchen Hack:
If you don’t have oat flour handy don’t worry. Pulse oatmeal in your food processor until “flour” consistency and you’re all set!
Recipe Makes 9 single serving pancakes
- Protein: 4
- Carbohydrate: 17
- Fats: 1
- Calories (each): 102
*includes optional items