When I was growing up my Mum would make these moist, sweet, cinnamon flavored, banana fritters, which are very similar to pancakes but the consistency inside is much softer. They were fried in oil and coated with sugar and cinnamon so there really was no need for syrup and they were delicious hot or cold. The main ingredient in banana fritters is the banana, the batter requires no oil and no milk, just eggs and flour to form a thick batter. Over the years, as I have become more conscious about what I am eating, I have adapted this traditional Jamaican recipe to a more healthier version. Now, I know the word ‘Pancake’ and ‘Healthy’ are usually two words that don’t go together in the same sentence, but this healthy pancake recipe has a rich flavor of banana, moist and naturally sweet from the ripened bananas and with only 41 calories for each one, you can take that extra serving. I hope you enjoy it as much as I do.
The healthy banana pancake recipe starts with the following ingredients. 3 Very Ripe Bananas, 3 Tbsps of Whole Wheat Flour, 2 tsp baking powder, 1 Egg, t tsp of vanilla, a pinch of nutmeg and a pinch of cinnamon (ignore the tsp measurement, I didn’t use that much).
Mash the ripe bananas in a bowl and add your egg, vanilla, nutmeg and cinnamon, whisk all the ingredients together. In a separate bowl, whisk the flour and baking powder until combined. Whisk the flour into the banana mixture until evenly mixed. Using a 1/4 cup measuring cup scoop out the batter and place on a warmed griddle set to 250F.
Unlike most pancakes, you have to keep the temperature very low as the banana will burn quickly if the heat is too high. When the bottom is browned, take a spatula and gently flip the pancake over. These pancakes can break easily if not handled gently.
Now stack em up and Serve plain.
Or with powdered sugar.
Or if you like, some maple syrup or honey.