Description
These healthy, light banana pancakes are perfect for a weight-loss-friendly breakfast! Made with simple, nutritious ingredients, they’re low in calories but packed with flavor and protein to keep you full and satisfied.
Ingredients
Scale
- 1 ripe banana
- 2 large eggs
- 1/4 cup unsweetened almond milk (or any milk of choice)
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp baking powder (optional, for fluffier pancakes)
- Pinch of salt
- Cooking spray or a small amount of coconut oil for frying
Instructions
- In a mixing bowl, mash the ripe banana with a fork until smooth.
- Add the eggs, almond milk, vanilla extract, ground cinnamon (if using), baking powder, and a pinch of salt. Whisk until well combined.
- Heat a non-stick skillet over medium heat and lightly coat it with cooking spray or coconut oil.
- Pour small amounts of the batter (about 2-3 tablespoons per pancake) onto the skillet.
- Cook for 2-3 minutes on one side, until bubbles form on the surface. Flip carefully and cook for an additional 1-2 minutes on the other side, until golden brown.
- Serve warm with your favorite toppings, such as fresh fruit, a drizzle of honey, or a dollop of Greek yogurt.
Notes
- These pancakes are naturally sweet from the banana, so you don’t need much added sugar.
- For extra protein, top with a spoonful of peanut or almond butter.
- You can store leftover pancakes in the fridge for up to 3 days or freeze them for later.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 180mg