Healthy American Pancakes – loaded with banana flavor

This is my favorite brunch recipe for generous, light, and airy pancakes. We all need a basic pancake recipe that is your lazy go-to breakfast when you are just craving fluffy pancakes. They turn out perfect every single time.

Secrets to make the best pancakes :

• Sift the dry ingredients : it will aerate it, resulting in lighter, fluffier pancakes.
• Add melted butter : for a signature buttery flavor and moist consistency.
• Don’t Overmix : it deflates all the air bubbles caused by the baking powder. It can also increase gluten development which might make your pancakes too chewy.
• Know When to Flip : When the edges start to become dry and the bubbles on top start to pop, it’s ready to flip.

Chocolate is good on anything, however I feel like it covers the subtle light and flowery banana flavour. I prefer adding some strawberries, blueberries, kiwis, or bananas with a coconut sauce on top for a refreshing twist. I also love to bring them for a picnic of as a mess-free snack for younger children.

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Healthy American Pancakes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

loaded with banana flavor

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Ingredients

Wet :

• 2 eggs
• 1 tsp butter
• 250 g milk
• 1-2 very ripe mashed bananas

Dry :

• 180 g flour
• 3 tsp baking soda
• 1 pinch of salt
• 1 pinch of cinnamon (optional)

Extra :

• oil for cooking

Instructions

1. Seperate the eggs and whip the eggwhites until stiff and shiny.
2. Heat the butter in a non-stick pan at medium heat until it gets a hazelnut brown color and smells delicious.
3. Mix the melted butter with the egg yolks and milk. Mash the banana but leave some chunkier pieces. Fold into the batter.
4. Sift the dry ingredients and incoporate into the batter. Finish by carefully folding in the egg whites.
5. Let rest in the fridge for a couple of minutes if you have the time.
6. Use an icecream scoop to measure even size pancakes and bake with some oil at medium heat in your non-stick pan.

Notes

Toppings : Mango, sesame seeds

Quick coconut sauce : Heat 150 ml coconut milk in a pot, season with honey or agave syrup and salt and stir in 1 tsp of cornstarch mixed with 1 tbsp of water.