- Prepare the dough:
- In a bowl, mash the bananas with a fork until smooth.
- Add the eggs and mix well until the mixture is smooth.
- If desired, add vanilla extract, cinnamon and baking powder. Mix well.
- Cook the pancakes:
- Heat a non-stick pan over medium heat and add a little coconut oil or butter.
- Pour a small amount of batter into the hot pan to form pancakes (about 2-3 tablespoons of batter per pancake).
- Cook for 2-3 minutes on one side, until bubbles appear on the surface and the edges look cooked through.
- Flip the pancakes and cook for another 1-2 minutes, until golden brown.
- Serves:
- Serve banana pancakes warm, topped with fresh fruit, Greek yogurt, a drizzle of honey or maple syrup, or a sprinkle of chopped walnuts.
Suggestions:
- Variety : You can add chopped walnuts, chia seeds or flax seeds to the batter for an extra nutrient boost.
- Protein : To increase the protein content, add a spoonful of protein powder to the banana and egg mixture.
- Storage : Pancakes can be made ahead of time and refrigerated for 2-3 days. Reheat in a skillet or microwave before serving.
- Gluten-free version : This recipe is naturally gluten-free, as it contains no flour.
These banana pancakes are light, nutritious and easy to make, making them perfect for a healthy and tasty breakfast that supports your weight loss goals. Enjoy!
