Easy homemade banana pancake from scratch
5 organic egg whites
1/2 cup organic apple sauce
1 teaspoon of vanilla
1 teaspoon of cinammon
2 Free range eggs
Banana Pancakes… from Scratch
I confess, I love pancakes, especially banana pancakes. I’d probably have them a lot more often than I do, except that I only have them when I have time to make pancakes from scratch. They’re the quintessential weekend breakfast. Well, I also freeze them for a quick microwave tread before I head off to work during the week.
I’m starting to get hungry, so lets talk about those banana pancakes and some healthy breakfast ideas. I first tried them at a restaurant while I was traveling, and I quickly developed a periodic craving. Once I perfected my cooking skills I make them light and slightly crispy on the outside and moist and fluffy on the inside. If you like banana bread, I’m sure you’ll totally love banana pancakes. I love their sweet warmness first thing in the morning. But they’re also great for brunch, and even dinner. They may not be the healthiest food in the world, but they’re better than many alternatives and there’s a few healthy breakfast ideas you can apply to these delights.
By making them myself they’re fresher, healthier, and just taste better. They’re easy homemade pancakes, even if you’ve never made your own pancakes before. Mixes and even pre-made batter really don’t save you that much time and effort. Plus you likely already have all the ingredients you’ll need. You will need a large frying pan, or better still a griddle, however if you’re cooking for more than one or two people.
You can find lots of recipes on the web.
The secret to these easy homemade pancakes is to use well-ripened bananas. Some people add other fruits, chocolate chips, or even peanut butter to their banana pancake recipe, or even substitute totally different fruits. But bananas are the key ingredient, providing a natural and healthy sweetness and keeping the insides moist. It’s important that they’re fully ripe; pancakes are a great idea if you have too many bananas that are getting too ripe. Here’s another tip I learned. For fluffy pancakes from scratch, beat the eggs until they’re fluffy and then thoroughly beat in the other liquid ingredients. Oh yeah — like most other cooking, I use way more vanilla than the recipe calls for.
If you want to save some for later, let them cool then pile them up with sheets of waxed paper in between, place in a zip-lock bag, and then into your freezer.
Making your own easy homemade pancakes is a lot healthier than store-bought mixes, with no added preservatives or other chemicals. You can also control the amount of sugars and fats. I love them cooked in butter, but you can use a butter substitute or better still use a healthy (low in saturated and trans-saturated fats) cooking spray and an egg substitute if you’re on a low-cholesterol diet. I usually serve mine with yoghurt, rather than maple syrup. Or sometimes with jam or jelly… or better still, fresh fruit on top.
That reminds me of some other healthy breakfast ideas. First, emphasize fruits and whole grains. That gives you the complex carbohydrates and fiber you need to start your day off right. Second, although it’s traditional (and I’ll admit, tasty), minimize animal products. Especially fatty meats like sausage and bacon. Ok, ok. All things in moderation.
Other Banana pancakes ideas: