Healthy Fluffy Banana Pancakes

Light and airy pancakes packed with bananas, oats and a few pantry ingredients that all get blended together. It is a no fuss recipe and does not require much from you to make them, serve it with your favorite fruits/accompaniments and enjoy this for breakfast, lunch or dinner. 

Honestly, the 1st time I made these pancakes it was out of absolute desperation. I wanted to make a wholesome and delicious snack, which was sweet, but healthy all in one. I blended my oats to form flour with no assurance that this would work. Initially I use to mash the bananas by hand and whisk in the eggs to make it smooth until I tried blending it all together, which worked like a charm.

So what essentially started out of uncertainty has now turned into my go to healthy pancake recipe which to be honest does not taste “healthy” i.e. insipid. It is full of flavor from the bananas, while the oats add a lovely nutty element to the pancake making it naturally sweet and yummy as it is. It doesn’t really need much to go with it but I personally love fresh berries, home made jam and peanut butter, which in essence is a take on PB&J.

There are many variations to this recipe making it very pliable to most diets and restrictions. The accompaniments are based on your likes hence you can customize them to whatever you desire or even have them as it is. They work well for breakfast, lunch, dinner, snack or even as a nutritious dessert treat, drizzle some honey on top and you are good to go. Once you get the basic ratios and idea on how to make it, you can personalize it.

A few Substitutes:

Flour – You can use All Purpose flour, Spelt flour, Whole-wheat flour, Self raising flour and a mix of flours as well, just stick to the ratios.

Gluten Free – Gluten free flour mix works well. Coconut and almond flour also work in this recipe.

Milk – Any milk works in this recipe. I have also used water in place of the milk but I find the pancakes aren’t as fluffy.

Eggless – You can substitute with 2 flaxseed eggs. 1 Flax egg = 1 tbsp flaxseed powder mixed with 2 tbsp water and set-aside until its gloopy. Alternatively you can use 2 tbsp yogurt in place of the eggs

Bananas – If you can allergic to bananas you can make the pancakes without them however you would need to add 1 tbsp honey into the batter for sweetness.

The 1 ingredient that you cannot substitute is the baking powder, this is the main reason you have that beautiful fluffy texture in the pancakes. I would recommend to make these pancakes with it however if you want to use baking soda you will use half the amount but be prepared for them to not be as fluffy and light as they would be with baking powder. Once the pancakes are made, slather with peanut butter or any butter of your choice and add some fresh fruit. Drizzle some honey and serve while hot. 

They store well stored in zip lock bags for up to 3 months in the freezer. I like to make these ahead when I have the time and store them in the freezer. So when I feel like eating something delicious and healthy I take one out of the freezer, warm it in the microwave, add some fruit and I am a happy camper. These pancakes also work well with chocolate chips however I like to keep them basic and switch up the accompaniments. Happy Flippin! 

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