Description
Start your day on a healthy note with these delightful banana pancakes made without flour or added sugar. With their light and airy texture, these pancakes are a great alternative to traditional breakfast options, providing natural sweetness from ripe bananas. Perfect for busy mornings, this quick recipe takes only 10 minutes of preparation time and requires minimal ingredients. Simply blend, cook, and enjoy! Serve these pancakes fresh with your favorite toppings, or store them for convenient breakfasts throughout the week. Whether you like them plain or dressed up with yogurt and fruits, you’ll love the simplicity and flavor of this revamped breakfast classic.
Ingredients
- 2 grandes bananes mûres
- 2 grands oeufs
- 200 g flocons d'avoine
- 1 cuillère à café levure chimique
- 1 cuillère à café vanille
- 1/4 cuillère à café de sel
- 1 pincée de cannelle (en option)
Instructions
- In a blender, combine the ripe bananas, eggs, rolled oats, baking powder, vanilla extract, and salt. Blend on low speed until the mixture is smooth and creamy. Be careful not to over-mix to prevent a dense pancake.
- Check the batter consistency; it should flow slowly without being too liquid. If it's too thick, add 1 tablespoon of water to thin it out.
- Let the batter rest for about 5 minutes. Preheat a non-stick skillet over medium heat until hot.
- Pour about 1/4 cup of batter per pancake into the skillet. Cook for 2-3 minutes until small bubbles form on the surface and the edges are firm.
- Carefully flip the pancakes using a spatula and cook for another 2-3 minutes until they are lightly golden brown.
- Serve warm with your choice of toppings like fresh fruit, yogurt, or enjoy them plain.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Petit Déjeuner
- Method: Frying
- Cuisine: International
Nutrition
- Serving Size: 1 pancake
- Calories: 75
- Sugar: 2 g
- Sodium: 34 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 31 mg
Keywords: For a more indulgent flavor, consider adding a pinch of cinnamon when blending the ingredients. Keep the pancakes stored in an airtight container in the refrigerator for up to 3 days or freeze individually wrapped pancakes for up to 2 months. Feel free to experiment with other fruits like blueberries or add some nuts for extra crunch. Be sure to use ripe bananas, as their natural sweetness and flavor are essential for the best results.