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Fluffy Fit Banana Pancakes with a Hint of Cinnamon - photo 1
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Fluffy Fit Banana Pancakes with a Hint of Cinnamon

Breakfasts Desserts for Kids Vegetarian Dishes 30 min Easy 4 wyświetleń ~4.10 PLN - (0)
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Description

Discover the recipe for perfectly fluffy and naturally sweet banana pancakes that will transform your mornings! This dish, inspired by the idea of healthy eating, contains not a gram of added sugar – all the sweetness comes from ripe, aromatic bananas. Thanks to the use of oat flour, the pancakes are light, rich in fiber, and gluten-free, while the addition of cinnamon and a pinch of cardamom envelops them in a warm, spicy aroma reminiscent of homemade baked goods. Their texture is incredibly tender and moist on the inside, with a deliciously golden crust on the outside. They pair perfectly with thick Greek yogurt, fresh berries, and a drizzle of maple syrup. This is an excellent choice for a nutritious breakfast, a healthy dessert for kids, or an energizing post-workout snack that satisfies your sweet cravings without guilt.

Składniki (9)

Servings:
2
  • Ripe banana 2 szt.
  • Chicken egg 2 szt.
  • Oat flour 100 g
  • Baking powder 4 g
  • Coconut oil 15 ml
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Ground cardamom 1 g
  • Vanilla extract 2 g
💰 Szacowany koszt dania: ~4.10 PLN (2.05 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the dough

1

Peel the bananas and place them in a medium-sized bowl. Using a fork, mash them into a smooth, uniform mixture. There should be only very small lumps remaining. The riper the bananas, the easier they will be to mash and the sweeter the pancakes will be.

Ingredients: Ripe banana
It's best to use a bowl with a capacity of about 1.5-2 liters to avoid splattering. Mash the bananas by pressing a fork against the bottom of the bowl and making up and down motions. The finished mixture should have the consistency of a thick smoothie.
2

Into the bowl with the mashed bananas, crack in two eggs. Using a whisk or fork, vigorously mix the eggs with the banana mixture for about 1 minute, until the ingredients are fully combined and the mixture becomes smooth and slightly aerated. If using, add the vanilla extract now.

Ingredients: Chicken egg, Vanilla extract
Use a whisk - this will allow for better aeration of the mixture, contributing to the fluffiness of the pancakes. Make sure there are no visible strands of egg white or yolk in the mixture.
3

In a separate, smaller bowl, combine the dry ingredients. Add the oat flour, baking powder, cinnamon, salt, and optionally cardamom. Mix them thoroughly with a spoon or a small whisk to ensure the baking powder and spices are evenly distributed in the flour.

Ingredients: Oat flour, Baking powder, Ground cinnamon, Salt, Ground cardamom
This step is crucial! Properly mixing the dry ingredients ensures that each pancake will rise evenly and have the same flavor. It prevents lumps of baking powder from forming in the finished batter.
4

Pour the mixture of dry ingredients into the bowl with the wet ingredients (bananas and eggs). Using a silicone spatula or wooden spoon, gently mix everything together, making motions from the bottom to the top. Mix only until the ingredients are combined and no dry flour is visible. The batter should be thick.

The most common mistake is mixing for too long and too intensely. This causes gluten development (even in oat flour, there is a trace amount), which makes the pancakes tough and rubbery. A few small lumps in the batter are fine.
5

Set the prepared dough aside for 5-10 minutes at room temperature. During this time, the oat flour will absorb moisture, the dough will thicken slightly, and the baking powder will start to work, creating air bubbles that will give the pancakes fluffiness.

Don't skip this step! It's the secret to perfectly fluffy pancakes. You may notice small bubbles appearing on the surface of the batter after a few minutes - that's a very good sign.

Frying the pancakes

6

In a large non-stick skillet, heat about half a teaspoon of coconut oil over medium heat. When the oil melts and begins to shimmer gently, spread it evenly across the entire surface of the skillet using a kitchen brush or by tilting the skillet.

Ingredients: Coconut oil
Use a heavy-bottomed pan that distributes heat evenly. To check if the pan is ready, drop a drop of water on it – if it sizzles and evaporates, the temperature is right. Do not overheat the oil, as the pancakes will burn on the outside while remaining raw on the inside.
7

Reduce the heat to medium-low. Using a large spoon or a small ladle, pour portions of the batter onto the skillet, forming round pancakes about 8-10 cm in diameter. Keep some space between them. Fry for about 2-3 minutes on one side, until bubbles appear on the surface and the edges begin to set and dull.

Patience is key. Frying on too high heat will cause the bananas in the batter to caramelize and burn quickly. Do not try to flip the pancake until bubbles appear on the surface – this is a sign that the bottom is set properly and will not fall apart.
8

Using a thin, flexible spatula, gently lift one of the pancakes to check its color. When the bottom is golden-brown, confidently flip the pancakes to the other side. Fry for another 1-2 minutes until the second side is also browned. Remove the finished pancakes from the pan and transfer them to a plate. Repeat the process with the remaining batter, adding a little oil to the pan if necessary.

The best option is a silicone or nylon spatula that won't scratch the pan. If you want all the pancakes to be warm when serving, you can keep them in an oven preheated to 60-70°C on an oven-safe plate.

Fun Fact

💡

The more ripe the banana (with more brown spots), the more starch has been converted into simple sugars. This not only makes it sweeter but also produces more of a substance called TNF (Tumor Necrosis Factor), which has properties that help fight abnormal cells in the body.

Best for

Niespieszne weekendowe śniadanie Zdrowy deser dla dzieci Podwieczorek po treningu Szybka i pożywna kolacja

Tips

🍽️ Serving

Serve the banana pancakes warm, stacked in an appetizing pile. They taste fantastic with a dollop of thick Greek yogurt or skyr, which balances their sweetness. Generously sprinkle them with fresh berries, such as blueberries, raspberries, or strawberries, which will add freshness and vitamins. You can drizzle the whole thing with a stream of maple syrup, honey, or liquid peanut butter. For crunch, top with toasted walnuts, almonds, or pumpkin seeds.

🥡 Storage

If you have leftover pancakes, you can store them in the fridge in an airtight container for up to 2 days. To reheat, place them on a dry skillet and warm them over low heat for one minute on each side. They can also be reheated in the microwave (about 30-40 seconds) or in a toaster, which will make them slightly crispy.

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