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Blender Banana Pancakes recipe from Megan Gilmore's Everyday Detox cookbook - a simple, healthy breakfast. With two whole eggs per serving, these pancakes are loaded with protein, which will help balance your blood sugar if you choose to enjoy them with maple syrup.

Introduction

These moist and fluffy pancakes feature ripe bananas and fibre-rich coconut flour but taste surprisingly authentic when panfried in a greased skillet. With two whole eggs per serving, these pancakes are loaded with protein, which will help balance your blood sugar if you choose to enjoy them with a splash of pure maple syrup. Keep in mind that the ripeness of your bananas will determine how sweet your pancakes are, so for sweeter pancakes with a stronger banana flavour, use bananas with lots of brown spots on their skin, and use bananas with less spots for a more neutral flavour.

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Ingredients

2 ripe bananas, mashed (about 1 cup)
4 eggs
5 level tbsp coconut flour
½ tsp baking soda
½ tsp vanilla extract
Pinch of sea salt
Coconut oil or butter, for panfrying
Maple syrup, for serving (optional)

Method

1. Combine the bananas, eggs, coconut flour, baking soda, vanilla, and salt in a high-speed blender and blend until completely smooth.

2. Melt the coconut oil in a skillet over medium heat and pour the batter into the hot skillet, using about ¼ cup of batter for each pancake. Use the measuring cup or the back of a spoon to spread out the batter a bit, creating a pancake approximately 4 inches in diameter.

3. Cook for 4 to 5 minutes, until the edges are firm, then flip and cook for another 2 to 3 minutes, until the pancake is cooked through. Repeat with the remaining batter, then serve warm with maple syrup.

NOTE: This recipe can easily be doubled or tripled to accommodate the number of people in your household.

TIP: To make it dairy-free use coconut oil instead of butter for panfrying.

Watch how to make the pancakes below:

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