I’m sure you’ve heard of banana pancakes that are made of just eggs and banana, right? It’s sort of a newer thing in the last couple years that health fanatics have been all over. Not really a secret here but I wouldn’t call myself a health fanatic. I like everything and am lucky to not have any allergies. I try to have a well-balanced diet and don’t deprive myself of anything as that can lead to other issues.
However, for some reason, a couple weeks ago I was determined to make the perfect banana pancake that was low carb, high protein, gluten free, free of added sugar, dairy free and a whole lot of goodness. And well…. I nailed it. Healthy banana pancakes are now a 2-3 times per week thing in my house. Now, because these don’t have any flour or many carbs, this recipe is good for 1 person. Trust me, you will eat all 6 of the little pancakes because they’re not as filling as normal pancakes. But when you eat the whole stack, life is good and your tummy is full.
Healthy Banana Pancakes
Ingredients
- 1 medium banana
- 2 large eggs
- 2 tbsp almond meal
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- maple syrup and butter for topping optional
Instructions
- In a small bowl, mash your banana. Then add the eggs and whisk it together to fully break up the eggs and incorporate. Add the remaining ingredients and mix well to combine.
- In a large nonstick skillet, melt some coconut oil over medium heat. Once melted, drop two large spoon fulls of pancake batter to form 1 pancake. The smaller they are the easier they are to flip, so keep them small. Once the edges of the pancake have whitened like seen above, use a spatula to carefully flip the pancake.
- There's enough batter for 6, 4" pancakes. Top with butter (or butter substitute if DF) and maple syrup.
I hope you love these healthy banana pancakes as much as I do! I can’t get enough of them.
As always, be sure to tag me @HonestDarling if you make them. Love to see you making my recipes!
Tessa
xx
