Now I love pancakes like it’s nobody’s business, and there is just something about bananas, which add a naturally rich and sweet flavour to almost every thingggg. I’ve searched high and low for a healthy version I can genuinely sit down and enjoy. I’ve even tried the whole natural “pancake” recipe with 1 banana and 2 eggs, but as bland as it sounds, is as bland as it tastes. Being from an island, that 1 banana to 2 egg recipe fails on 2 very important factors for me when it comes to my perplexed palette – texture and flavour. So I came up with my own alternative, which calls for nature’s precious spice, cinnamon. 🙂
Cinnamon Banana Pancakes
Instructions to yumminess:
Makes 4 – 5 mini pancakes (This recipe is the exact serving for 1 person)
- 1 ripe banana (The riper the banana the naturally sweeter the pancakes will be)
- 1 egg
- 1 tsp of vanilla essence
- 2 heaped tbl spoons of oat flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- Peel banana and completely mash in a bowl (I use a fork).
- Whisk egg in a separate bowl and then add to banana mash.
- I make my own oat flour by simply blending my regular cooking oats in my magic bullet for a few seconds, and voila! You can also use a hand held blender, or any type of blender you have on hand.
- In a separate bowl mix dry ingredients – flour, baking powder, and cinnamon.
- Add dry ingredients to banana and egg mixture and mix together well. Add vanilla essence.
- Warm up frying pan or skillet on medium low heat. Use cooking spray to coat the pan to prevent the pancakes from sticking.
- These pancakes won’t bubble much to let you know they are ready to turn, so check them after about 2 minutes and see if they are ready to turn.
- And that’s it! I like my pancakes with maple syrup, but feel free to eat them plain, with other fruits, fruit preserves, fresh fruits, jam, whatever is your preference 🙂
Same pancake recipe, new spin on the toppings! The pancakes below are topped with a homemade berry syrup (1/4 cup of frozen berries and 1/4 cup of maple syrup, boiled for 5 minutes). Then drizzled with 1 tblsp of peanut butter warmed ( I recommend using all natural peanut butter to cut down on the sweetness, almond butter works well too). Lastly, the pancakes are sprinkled with pumpkin seeds for added nutrients and texture! (not to mention a pop of colour 🙂 ) I hope you enjoy!
Hopefully this recipe makes you as a happy as it makes me.
Thank you so much for visiting Bajan Bite! 🙂