325 Calorie Banana Bread Pancakes
Enjoy a quick and comforting breakfast with these lightened-up banana bread pancakes, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 small banana (80g) Choose a ripe banana for best flavor.
- 1 small egg
- 1 tbsp 0 calorie brown sugar
- ½ tsp vanilla extract
- 20 ml unsweetened almond milk Can substitute with any milk of your choice.
- 50 g plain or all-purpose flour For a gluten-free option, try almond flour instead.
- ¼ tsp ground cinnamon
- ½ tsp baking powder
- Honey or syrup to drizzle on top Optional.
Instructions
Preparation
- Mash 3/4 of the banana in a medium bowl. Whisk in the egg, vanilla, almond milk, and 0 calorie brown sugar until well combined.
- Sift in the flour, baking powder, and cinnamon, then whisk until smooth.
Cooking
- Pour 1/4 cup scoops of batter onto a hot, non-stick pan. Cook for 2-4 minutes or until golden brown, then flip and cook the other side for another 2-4 minutes.
- Slice the remaining 1/4 of the banana and place it flat onto the hot pan. Caramelize for 2-3 minutes, flipping halfway through.
Serving
- Top the pancakes with the caramelized banana, drizzle with honey or syrup if desired, and enjoy!
Notes
Make sure the pan is hot enough before adding the batter to ensure even cooking. Don’t overmix the pancake batter; some lumps are alright to keep them fluffy. Store leftover pancakes in an airtight container in the fridge for up to 3 days.