Pancakes and Banana Pancakes

I love breakfast food in general, but especially pancakes. They are one of my favorite comfort foods. The issue is that the nutritional value of pancakes isn’t stellar, especially when they’re covered in butter and syrup.

BUT I’m never going to cut a food that I love out of my diet, so instead I focus on a way to make it healthier. When we restrict ourselves from the things we love, it can lead to overcompensating with something else or a binging episode.

Here’s what I did to satisfy my comfort food craving while still keeping things relatively healthy…

I made two pancakes- one banana-based version and one higher carb (but still healthy) version made with almond flour.

Pancake #1 – Banana Pancake

Ingredients

(Makes 1 large/2 medium/4 small pancakes)

1 mashed banana
1 egg
1 egg white
1/2 tsp baking powder

Directions

Heat a pan to medium-high heat. Whisk eggs together, and then add to mashed banana and mix well. Add baking powder and mix well. Spray the pan with non-stick spray (I like coconut oil spray), then add batter. You can make the pancakes as small or as large as you like, but smaller is much easier to flip. Cook until browned on each side.

mashed-banana

banana-pancake

Pancake #2 – Whole wheat flour Pancake

Ingredients

(Makes 1 large/2 medium/4 small pancakes)

1/2 cup whole wheat flour
1/2 tsp baking powder
1 egg
3/4 cup water

Directions

Heat a pan to medium-high heat. Mix flour and baking powder. Whisk egg separately, then add to flour mixture and whisk together. Whisk in water. Spray the heated pan with non-stick spray and add batter. Cook 1-2mins each side. Enjoy!

pancale

 

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