I’ve often refrained from sharing healthy recipes because I feel there are countless options on the world wide web… and also, it is not as becoming of me to share something so healthy – my hips give it away.
But, as they say, it’s vital to mix it up every once in a while, and there’s been a recent change in my house leaning towards health and fitness (something I’m not so on board with yet).
These pancakes are eggless, and have whole wheat flour instead of maida, and coconut oil in place of butter and oil. The bananas lend the sweetness factor and the subtle balance of honey and cinnamon help erase the notion of healthy and boring.
Now, since this pancake is lower on grains component and is a more liquid batter, they take a bit longer to cook – which is line with most other good-for-you dishes. This is why I also recommend making mini pancakes rather than the large ones. Packed with flavor, they are an easy eat and go perfect with a few drops of honey, jam and/or maple syrup!
- Whisk the bananas with honey, cinnamon and set aside.
- In large mixing bowl, add the milk and coconut oil. Using a wooden spoon, add the whole wheat flour and baking powder, followed with the banana puree.
- Take a small non stick pan and melt a little coconut oil to coat the base.
- Place two spoons of the batter into a round circle and let cook on one side. Small bubbles should form on top.
- Gently flip the pancake to the other side and cook for another few minutes.
- Serve these pancakes with honey, maple syrup, jam or chocolate spread.