Pancakes, who doesn't love pancakes? I love them so much that I would want to eat them everyday if I could. It just so happens that I like to eat pretty things that I can't stand not properly plating my food, hence more time and more work needed which I don't always have the patience and time for.
But whenever I feel like eating a little bit fancier than my usual smoothie bowls which is far easier than this already super easy recipe, I go for pancakes and a pancake tower no less.
I like my pancakes healthy, therefore, this recipe contains no bad cholesterol from eggs or dairy and no artificial refined sugar as I used well-ripened, spotty and super sweet bananas as substitute for the two. These may not be as fluffy as the usual pancakes we get at Maccas or Pancake House but these are definitely good for you.
This recipe is actually pretty easy to follow, all the more if you have a food processor or a blender. No sifting needed, just some measuring cups, measuring spoons, a fork and a bowl (if no food processor or blender available), and you're good to go.
Also, have I mentioned that excluding the toppings and the chocolate drizzle that the actual recipe only calls for 5 ingredients which you can easily find in your kitchen cupboard. They're easily substituted too.
Indulge yourself with this super easy healthy pancake recipe!
But whenever I feel like eating a little bit fancier than my usual smoothie bowls which is far easier than this already super easy recipe, I go for pancakes and a pancake tower no less.
I like my pancakes healthy, therefore, this recipe contains no bad cholesterol from eggs or dairy and no artificial refined sugar as I used well-ripened, spotty and super sweet bananas as substitute for the two. These may not be as fluffy as the usual pancakes we get at Maccas or Pancake House but these are definitely good for you.
This recipe is actually pretty easy to follow, all the more if you have a food processor or a blender. No sifting needed, just some measuring cups, measuring spoons, a fork and a bowl (if no food processor or blender available), and you're good to go.
Also, have I mentioned that excluding the toppings and the chocolate drizzle that the actual recipe only calls for 5 ingredients which you can easily find in your kitchen cupboard. They're easily substituted too.
Indulge yourself with this super easy healthy pancake recipe!
Banana Pancake Stack
Ingredients
3 medium-sized ripe bananas
1 cup wholewheat flour*
1/2 cup soy mylk**
1 tsp pure vanilla extract
1/4 tsp baking powder
Method
Blend all ingredients in a food processor or blender until thoroughly mixed and it has come to a homogeneous consistency.***
Heat a non-stick frying pan over a medium heat. Add 1/4 cup of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be.
Cover the pan for 30 seconds or until the top dries out that it's okay to turn it over . Cook until both sides are golden brown.
Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
Stack them nicely or however you want to eat them and serve with drizzles of chocolate ganache and lots of fresh & dried fruits or seeds.
* wholewheat flour can be substituted with gluten-free oat flour
** soy mylk can be substituted with any liquid or plant & nut-derived mylk
*** if no food processor or blender at home, you can just mash the bananas first in a bowl with a fork and mix all the ingredients after
Ingredients
3 medium-sized ripe bananas
1 cup wholewheat flour*
1/2 cup soy mylk**
1 tsp pure vanilla extract
1/4 tsp baking powder
Method
Blend all ingredients in a food processor or blender until thoroughly mixed and it has come to a homogeneous consistency.***
Heat a non-stick frying pan over a medium heat. Add 1/4 cup of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be.
Cover the pan for 30 seconds or until the top dries out that it's okay to turn it over . Cook until both sides are golden brown.
Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
Stack them nicely or however you want to eat them and serve with drizzles of chocolate ganache and lots of fresh & dried fruits or seeds.
* wholewheat flour can be substituted with gluten-free oat flour
** soy mylk can be substituted with any liquid or plant & nut-derived mylk
*** if no food processor or blender at home, you can just mash the bananas first in a bowl with a fork and mix all the ingredients after
Enjoy! And let me know how it went for you. Questions? Leave me a comment. - S xx
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