HEALTHY BANANA PANCAKES RECIPE BY TASTY
Here's what you need: ripe bananas, eggs, vanilla extract, quick-cook oats, cinnamon
Provided by Mercedes Sandoval
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then mix in oats and cinnamon.
- Heat a skillet to medium and add in a scoop* of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
- Garnish your pancakes with your favorite toppings! We used banana slices, chopped walnuts & maple syrup.
- *Note: Use ½ cup (65) for scooping the batter to yield 4 thicker pancakes; Use ⅓ cup (40 g) to yield 6 smaller pancakes.
- Enjoy!
Nutrition Facts : Calories 184 calories, Carbohydrate 30 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, Sugar 9 grams
HEALTHY BANANA PANCAKES WITH BERRY COMPOTE
Looking for a healthy pancake recipe for Pancake Day or brunch? These oaty banana pancakes are full of fibre and vitamins but taste like a treat. Or, for a healthy winter pancake topping, make this cranberry compôte to finish of these easy pancakes.
Provided by delicious. magazine
Categories Sweet pancake recipes
Time 30m
Yield Serves 2 (or 4 as part of a multi-course brunch)
Number Of Ingredients 8
Steps:
- Put the bananas, eggs, oats and cinnamon into a mixing bowl and whizz using a stick blender. There should be some texture in the oats but the mix needs to be fairly smooth.
- Put the berries in a small pan and heat gently for 5-8 minutes until softened. Add a splash of water if they start to catch.
- Heat a little coconut oil in a large frying pan and, when hot, add a medium ladleful of pancake batter. Turn down the heat to low and fry for 3-4 minutes on one side, then flip and repeat. The pancakes are quite thick so you may need to flip them again to make sure they're cooked but not too browned.
- Serve with the berry compote, adding a little honey if it's not sweet enough, with coconut flakes on top.
Nutrition Facts : Calories 420kcals, Fat 19.7g (12.4g saturated), Protein 12.2g, Carbohydrate 44.8g (18.2g sugars), Fiber 7.6g
PUFFY PANCAKE WITH BANANA-BERRY COMPOTE
Make and share this Puffy Pancake With Banana-Berry Compote recipe from Food.com.
Provided by Abbs lt3
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425ºF.
- Prepare pancake: place 10-inch skillet with oven-safe handle in oven; heat until very hot. In blender, at medium speed, blend eggs, milk, flour, sugar, and salt until smooth.
- Remove skillet from oven; add butter and swirl until melted. Pour batter into hot skillet; bake until puffy and golden, 15 minute.
- Meanwhile, prepare comote: in bowl, toss bananas and berries with sugar and lemon juice.
- Spoon compote onto pancake; sprinkle with confectioner's sugar. To serve, cut into wedges.
BANANA & CINNAMON PANCAKES WITH BLUEBERRY COMPOTE
Make a batch of these pancakes for a delicious low-cal breakfast. With wholemeal flour to make them more filling, they're topped with an easy blueberry sauce
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 25m
Number Of Ingredients 8
Steps:
- Tip the flour and cinnamon into a bowl, then break in the whole eggs, pour in the milk and whisk together until smooth. Stir in the banana. In a separate bowl, whisk the egg whites until light and fluffy, but not completely stiff, then fold into the pancake mix until evenly incorporated.
- Heat a small amount of oil in a large non-stick frying pan, then add a quarter of the pancake mix, swirl to cover the base of the pan and cook until set and golden. Carefully turn the pancake over with a palette knife and cook the other side. Transfer to a plate, then carry on with the rest of the batter until you have four.
- To make the compote, tip the berries in a non-stick pan and heat gently until the berries just burst but hold their shape. Serve two warm pancakes with half the berries, then scatter with the mint leaves and sprinkle with a little cinnamon. Chill the remaining pancakes and compote and serve the next day. You can reheat them in the microwave or in a pan.
Nutrition Facts : Calories 185 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.2 milligram of sodium
FLOURLESS PANCAKES WITH BERRY COMPOTE
Flourless Pancakes with Berry Compote, are a fast, easy and healthy meal that can help you avoid skipping breakfast says, Mike Haddow, Personal Trainer and cooking specialist at GoodLife Fitness.
Provided by Mary Jenny
Categories Breakfast
Time 20m
Yield 8 pancakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small blender, puree banana and eggs until smooth. Heat medium sized non-stick pan over medium-high heat for 2-3 minutes or until hot. Add ½ of your butter/coconut oil to the pan and let sit for 30 seconds to heat up.
- Pour in batter slowly and make 4-6 small pancakes per pan. They should be the size of a soup can. Once browned on both sides, transfer to a plate.
- In a small pot, add berries, water and chia seeds. Cook over medium heat for 5 minutes until berries have broken down and the sauce has thickened.
- Spoon over pancakes and serve.
- Tip: Make the compote ahead of time to save time. It will last for 2-3 days in the refrigerator. • As there is no flour in the batter, it is slightly more fragile than traditional pancake batter.
Nutrition Facts : Calories 78.8, Fat 4.4, SaturatedFat 2, Cholesterol 98, Sodium 52.6, Carbohydrate 6.9, Fiber 0.8, Sugar 3.7, Protein 3.5
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- First, turn your oven on to 100C / gas mark ½ / 200F and put a plate in there to heat up. As you make the pancakes, simply place the cooked ones on the plate in the oven to keep warm.
- Next, make the compote. Place the frozen berries and water in a small pan, bring to the boil then turn down and simmer for 10 minutes or until thick and gloopy- squishing any big berries down. Turn the heat off and add the maple syrup.
- While the compote is cooking, place the oats and almonds in your blender and pulse until a flour like consistency, then add the bananas and almond milk and pulse again until combined. You should have a very thick, completely smooth batter.
- Next, heat a non-stick pan and add a very small amount of oil, just enough to coat the bottom of your pan. Turn your pan down to a lowish heat and then, using a very large spoon, scoop out a dollop of batter and place it in your hot pan – spread out to a pancake shape and repeat as many times as you can fit into your pan.
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