Tag: banana pancakes

RECIPE: How to Make the BEST Banana Pancakes – Vegan / Easy / Single-Serving / Gluten Free

This is one of my GO-TO recipes for the easiest, most delicious, minimal-ingredient Banana Pancakes ever…

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I have this almost every morning with my “moon egg” (if you don’t know what I’m talking about, check out this video: https://youtu.be/pNkGUw9HPNE).

These Banana Pancakes are not only moist and delicious, but also happen to be vegan, gluten free, and sugar free (for you fans of the “free’s” out there) while being very fiber- and nutrient-rich. Not to mention, crazy flavorful!

WATCH THE VIDEO HERE, FULL RECIPE IS BELOW:

 
SINGLE-SERVING BANANA PANCAKES

Ingredients:

A Splash of Apple Cider Vinegar (about 2 tsp.)

½ cup Unsweetened Almond Milk to start (have more on hand to get batter consistency)

A small splash of Pure Vanilla Extract (about ½ tsp.)

4-5 drops of Liquid Stevia (to taste)

½ of One Large, Ripe Banana (make sure it is spotty with brown and NOT green or all yellow)

1 Tbsp. Chia or Flaxseeds (or one packet of this Flax Chia Blend by Carrington Farms)

½ cup Quick Cooking Oats, pulsed in a blender or food processor to be semi-ground

½ tsp. Baking Powder

Generous sprinkle of Ground Cinnamon

A pinch of salt

DIRECTIONS

  • Get out a 2-cup Liquid measuring cup, like this one I use in the video and a mini-spatula or fork. Put all of the liquid ingredients in the measuring cup (measuring as you go), stir, and let sit for a few minutes.
  • Take half of the banana and break it apart with your fingers as you add to the liquid ingredients. Then take a fork and mash/mix it in until larger chunks are gone.
  • Add in all dry ingredients, mixing well. Add more almond milk (typically ¼ to ⅓ of a cup) until it is more of a moderate batter consistency – not too thin, but not thick. Allow the batter to thicken by letting it sit ~5-10 minutes.
  • Preheat stove top to medium heat (I typically go to level 4). Once pan is heated, spray pan with coconut oil spray. Give batter a quick stir and pour in about ¼ cup per pancake.
  • Set a timer for 3 minutes, then flip. Pancakes should be a light golden brown. Let other side cook another 3 minutes.
  • This makes 4-6 pancakes depending on your size. I like to pour a little maple syrup on the side and dip them, but you can also stack ’em up pretty and pour maple syrup on top! Feel free to slice up the other half of your banana to top them off, too!
  • ENJOY (I know you will… they’re amazing) :)

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Find more recipes and smart food-shopping tips in my Grocery Store Tour Guide!

 

The BEST and Easiest Banana Pancake Recipe (using Manzano or “Apple” Bananas)

These amazing, healthy, easy-to-make pancakes were tweaked to perfection after about a week of making them daily… for dinner… because sometimes, week long pancakes-for-dinner-kicks just happen. And when they do, you just have to go with it.

Thank goodness I hopped on this nightly breakfast train, because by the end of the week I can hands-down say that I perfected this simple little recipe that I am now super excited to share!

It all started off with a little trip to one of the local Asian markets, where I always make sure to pick up at least one random fruit or veggie that I wouldn’t necessarily find in a typical grocery store.

Enter: These little guys…

Not my photo, but totally my little Asian banana find.
Not my photo, but totally my little Asian banana find.

When I got them from the store, they weren’t as yellow as the photo above (with some black spots and edges). As one who is well versed on the ideal ripeness of regular bananas, they seemed ready to enjoy! But, as I soon found out, these bananas were nothing like regular bananas (except appearing like a mini-version). They were not even close to ripe and actually closer to tasting like a starchy, rough, unpalatable banana fraud.

I then did some research and realized that these particular bananas are ripe when the peel is about black – similar to plantains. So, a week or so later, I tried another one. And I finally understood what others had said about these lil’ nanaz tasting like an apple and banana had a baby with a hint of strawberry. That is pretty much exactly what they taste like – and it’s amazing.

So, lessons to learn here:

  • Baby-looking bananas need to be black (or nearly black) to be the most palatable.
  • They are also “starchier” with more bite than regular bananas, even at their ripest.
  • They taste like an apple and banana had a baby, and that baby only eats strawberries.
  • Most importantly, they’re dang tasty and add the perfect non-mushy-yet-banana-licious texture and flavor to the world of banana pancakes.

Back story over, onto what matters: the recipe!

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The BEST and Easiest Banana Pancake Recipe

(using Manzano or “Apple” Bananas)

Ingredients:

4 manzano bananas (ripe and black), mashed – about 150g *You can use 2 regular bananas equaling the same amount, but this may result in less dense/mushier pancakes
1 egg (or flax substitute using a 1:3 Tbsp. ratio of ground flaxseeds to water) *if using regular bananas and flax substitute, do not add water and use 1 Tbsp. ground flaxseeds only
1/2 Tbsp. coconut oil
Scant 1 tsp vanilla extract
3 Tbsp. quinoa flour
1/2 scoop Rawfusion Protein Powder in Vanilla (or your favorite plant-based protein powder; using whey will change pancake consistency)
1/2 tsp baking powder
1/4 tsp baking soda
2 tsp (small splash) apple cider vinegar
Good pinch of salt
1/4 tsp ground cinnamon

Directions:

  1. Mix mashed bananas, egg/flax egg, vanilla extract, coconut oil, and cinnamon together.
  2. Add dry ingredients and apple cider vinegar, and whisk or mix until all incorporated.
  3. Grease skillet lightly at medium/slightly before medium heat (level 5 or 250 degrees).
  4. Spoon 1/4 cup or so of batter into pan and spread out eventually.
  5. Let cook 2-3 minutes until edges look dry and top just begins bubbling, flip and cook another 2 minutes.
  6. Stack up and enjoy! (Makes four 5-inch pancakes, or one serving)

These can also be frozen after cooled, and reheated in a toaster oven! Practical AND tasty!

Totally Impromptu Banana Oat Pancakes

Most of my recipes are a result of someone saying, “I don’t have anything to eat”. That is one of my favorite things to hear, or I shall say, one of my inner-culinary-Macgyver’s favorite things to hear.

 

Cell phone photos go hand in hand with the frugal life of a Kitchen Macgyver.

These pancakes are a result of the mister saying just that after coming home from an appointment this morning… except he also expressed his craving for pancakes. Adding fuel to the fire, his concluding, “I have no idea what you would make them out of.. there really is nothing here, especially for pancakes.” The funniest part is that we have been through this numerous times. Even back to the very first time I went to his house, he said there was absolutely nothing to eat. Half an hour later, he sat down to homemade veggie bean burgers on Ezekiel with special sauce. You’d think he knew how it works by now, but I think he just plays along at this point due to, 1) how excited I get.. and, 2) getting to eat the (normally pretty yummy) end result. Yay for meeting your foodie soulmate.

 

Anyways, I digress. After scrounging through the kitchen cabinets, this is the result of today’s “there is nothing to eat” challenge. Totally Impromptu Banana Oat Pancakes.

 

Ingredients

¼ cup + 2 tablespoons Steel Cut Oats

1 tsp baking powder

½ tsp cinnamon

pinch of salt

2 tbsp corn starch

¼ cup whole wheat flour

¼ cup shredded mozzarella

2 tbsp baking stevia

½ tbsp butter (melted)

¾+ cup milk *I eye-balled it until a thick but pourable consistency was reached

1 tbsp almond butter

1 large banana, mashed up

Stevia, honey, almond butter, and butter to make it pretty once they’re done

 

Honestly, when I put these things together, it’s important to keep in mind I don’t always measure and am literally creating it with all I have in the kitchen at the time. I am pretty sure I remembered the correct proportions of ingredients… but definitely make sure to add more milk, if needed, since I just poured it in until a thick but pourable batter consistency was reached.

 

Mix the oats, baking powder, cinnamon, salt, corn starch, flour and shredded mozzarella together in a large measuring cup (I had a 16 oz one available). In a separate bowl, whisk together the butter, milk, stevia and almond butter. Pour the wet ingredients into the measuring cup and whisk until mixed. Then add in the mashed banana and whisk until all incorporated.

 

Heat a nonstick pan on medium-low heat. Once it is warmed up well, spray nonstick spray and pour about ¼ cup batter. These take a little bit longer than regular pancakes due to the steel cut oats (which added a great nutty texture and taste that he said made these so amazing), at least 3 minutes a side. Once the edges look dry and the top begins to slightly bubble, flip the pancake for another 3-4 minutes. You should end up with 6-8 golden brown, medium pancakes.

 

Garnish the plate with a sprinkle of stevia, drizzle of honey, and grossly romantic heart-shaped butters.