I’ve seen a few recipes or videos on healthier or banana pancakes. I was always intrigued. Can it be true? Are they good? When I want pancakes, I want fluffy, semi-sweet carby goodness. And I’m not a syrup lover, so the flavor as to be right.
Do these taste exactly like “real” pancake? No, but their good in their own right.
There aren’t that many ingredients in this dish, but there is a smidgen of prep work. If you want lighter fluffier disks.
Most of the recipes I’ve seen, just call for you to mix the ingredients together before cooking. But they always looked so, flat.
I decided to whip my egg whites separate from the mix. Makes a huge difference.
The rest you just mix together.
(The mashed banana is under there somewhere)
To cook them I heated a non-stick skillet with a little coconut oil, and spooned about a quarter cup into the center. You can make silver dollar size if you like, you’ll just have to cut the cooking time. (I think I’ll be doing that next). Only takes about two/three minutes per side on medium heat.
The hardest part will be deciding what to top your pancakes with. I choice for these, a slightly sweetened mashed raspberries and powdered sugar.
That’s just mashed up raspberries with a bit of powdered sugar. I have found I like a bit more sauce then this makes. So you can add some orange juice, water or maple syrup.
Now onto taste and texture. Its not pancakey, but more hmm, this is hard to describe. Their fluffy but still eggy in texture. but not in a bad way. Maybe like a really dense angel food cake?
These are mild in flavor, but you can season to taste.
Give these a try, I don’t think you’ll be disappointed. I’ll input the nutritional values down below.
Banana Coconut Pancake Recipe
Per Serving (no toppings): Fat 8 Calories 209 NetCarbs 19 Protein 8 Sugar 11
2 Bananas (Mashed)
3 Eggs, large (Separated)
1/2 cup Coconut Flour
1 tsp Vanilla Extract
1 tsp Cinnamon
1 pinch salt
2 tsp Coconut Oil
Two mixing bowls
1/2 cup measuring cup
1 tsp measuring spoon
Fork (for mashing)
Plate (For eating)
In one bowl mash 2 bananas, to this same bowl, add the yolks of your three eggs, coconut flour, vanilla, cinnamon and salt. Stir until well combined
In a separate bowl, whip your leftover egg whites until you get semi stiff pikes.
Once whipped transfer to your other batter bowl and lightly fold into mixture.
Heat the coconut oil on medium heat. Spoon about a quarter cup of batter, that will give you about 3 cakes per person.
Cook on each side till golden brown, 2 – 3 minutes on each side.
Plate, top and eat.