For the most healthy and fluffy pancakes, these are my best pancakes ever. I've been doing 7-days sugar detox for two years now, at least once per every two months. And I've been adjusting my sugar intake even when I'm not on the detox and I found these pancakes super delicious when it comes to the recipes I've been trying and adjusting.
The main ingredient is bananas. Who doesn't love bananas? no one especially when we know that they have respectable sources of vitamin C. They contain manganese that is good for our skin. They have potassium which is good for our heart health and blood pressure. We know that bananas can aid digestion and help beat gastrointestinal issues. They give us energy, minus the fats and cholesterol. And above all they are naturally sweet which satisfy everyone's craving.
These pancakes also have coconut flour which is naturally grain- and gluten-free flour and I do introduce in my baking and I prefer its taste and texture. Just remember that when you use coconut flour in your baking, you get to flip your pancakes, crepes or cakes carefully. Because it doesn't contain gluten like many flours, coconut flour doesn't stick together as well as traditional flour .
I do a pancake pan Nordic Ware ® Silver Dollar Pancake Pan that I got at Crate and Barrel. I found it to be very useful as my pancakes will cook at the same time and have the same size which is perfect. It's easy to clean too but if you don't have it, use your usual non-stick pan!!!!
Servings : 8 small (pancakes)
Cuisine: Gluten-Free, Grain-Free
Ingredients:
2 medium ripe bananas
2 large eggs (organic when possible)
1 tsp vanilla extract
2 Tbsp coconut flour
2 tsp baking powder
Oil spray (such as coconut for cooking)
Toppings:
Blueberries - Butter melted with honey (optional) – chia seeds
Directions:
1. To a large mixing bowl, mash bananas until only small bits remain. Then add eggs and whisk thoroughly until well combined.
2. Next add vanilla extract and baking powder and whisk until well combined.
3. Lastly, add coconut flour 1 Tbsp at a time until a thick but scoopable batter is achieved (thicker than your average pancake batter, but not so thick that it appears dry). I add 4 tbsp.
4. Heat a large skillet over medium heat. I use a pancake pan from Crate and Barrel which I found to be very useful. It cooks all the pancakes at the same time and with the same size. If you don’t have, use a non-stick pan
5. Once hot, spray with cooking oil to coat the pan. Then spoon in roughly 3-Tbsp amounts of batter and reduce heat to low. Cover with a lid to help the center cook through.
6. Cook for 3-4 minutes, then remove lid and flip carefully. Cook for 3-4 minutes more or until is golden brown. Transfer cooked pancakes to a serving plate.
7. To serve, mix 1 tbsp of vegan butter with 1 tbsp of honey and melt in microwave for 30 seconds.
8. Add the fresh blueberries, the melted honey/ butter and sprinkle a tsp of chia seeds for more fiber and protein nutrition.
9. Best when fresh, and served warm. If you have leftovers keep covered in the refrigerator up to 3 days.
If you try them and hopefully soon, let me know your thoughts et bon appétit!!