Healthy 3 Ingredient Fluffy Banana Pancakes
We’ve all tried eating healthy. I definitely have. Sometimes, it is successful and sometimes… it just isn’t! For me, a huge part of my success in losing 50lbs (over a two year period) was not saying anything was a “don’t touch” food. I have often found that elimination diets or strict diets are really hard to stick too. I get hungry or upset or what have you then BOOM, I’m eating the cake or burger or whatever it was that was on hand that I shouldn’t have been eating. Not only are elimination/strict diets hard to stick to with great risk of mad indulgence, they also don’t work in the long run. So, how do healthy banana pancakes fit into this? Don’t worry, I’ll get there.
Eating Delicious while Eating Healthy
It was important for me, while I was losing weight and maintaining my weight loss, to still eat delicious things that satisfied me. I learned how to appreciate the yummy things I ate as well as to train my palate to appreciate new things. Most of those diets end once you “lose the weight.” If your goal was 30lbs, once you’ve succeeded, all the other stuff you weren’t allowed to eat comes back and suddenly, you are inching your way back up the scale. No one should have to live like a rabbit all their lives or suffer the terrible fate of gaining all the weight back!
Instead, what I did was just… live in moderation. I was allowed to eat anything but I just couldn’t eat it… all the time. I could do dessert once a week and maaaaaan, did I look forward to that dessert. If I wanted I could have sweet breakfast stuff once a week. I ate starch once a day: Whether that was a big bowl of pasta or toast with my eggs. But! I also learned some trick recipes to give me a delicious fix without actually breaking my day to day healthy eating. Today, I will share one of those with you. Get ready for: Healthy Pancakes!
Fluffy and Healthy Banana Pancakes
Now, there are a lot of recipes for “healthy” pancakes. Pancakes made from buckwheat or oatmeal. Or, pancakes where you swap out butter for applesauce. And there there are pancakes with maple syrup or honey instead of white sugar. The list goes on! I am not here to give you a super complicated recipe with lots of ingredients and steps to get you to your pancake fix! No, dear reader, I am here to share one of my favorite weekend morning swap-ins that is versatile and delicious.
The basis of these healthy pancakes is one I found on the internet awhile ago: 2 ingredient pancakes. That is right, two ingredients! How is that even possible? Does it truly make a yummy pancake? Well… It is possible but it’s only a pancake in the most generous sense: 2 ingredient pancakes are made from eggs and a banana. That’s it. So… what you end up with is a sweet, firmer textured omelette if you make it with just… eggs and a banana. Now, while I have eaten it that way, the recipe definitely had room for improvement.
Taking A Recipe from Eh to Yum
For a period of time I made these pancakes by using 2 eggs, a banana, ¼ cup uncooked oatmeal, and a tablespoon of peanut butter. This fixed the texture issue: It had more chew and less omelette-ness but it was dense. You wouldn’t call it a fluffy pancake. Also, depending on whether I was maintaining or losing weight, this worked for me or it didn’t. All of those ingredients came out to around a 500 calorie breakfast. While that is not bad at all and it’s giving your body the protein and carbs it needs for the day (plus the added bonus of a serving of fruit!), it can be a lot if you are trying to go down on the scale.
So, the recipe needed to be tweaked again. If I took out the oatmeal, we were back to omelette territory. The peanut butter helped the pancake keep its shape. What did I cut? In the end, I was inspired by a video I saw of fluffy Japanese pancakes. These are made by separating your eggs and then beating the whites until soft peaks form. You then fold the whitesinto the dry ingredients and the egg yolks. This creates light, fluffy, and tall pancakes. I decided to try this on the banana pancakes.
A Beautiful Result
And, ooooooh boy, my party people, was it a beautiful result! I swapped out peanut butter for almond butter and didn’t put oatmeal in then folded in my egg whites. I cooked it in a cookie cutter on a nonstick pan, covered, for five minutes per pancake. It was a labor intensive process but it yielded light and fluffy and delicious pancakes that feel like a hard cheat. Just look at those beauties! I paired this bad boy with a no sugar added raspberry jam and feasted like a queen. The texture was cakey and fluffy. Similar to a sponge cake. It was my favorite iteration of these ever!
And, these pancakes won’t have you googling “title loans near me” or breaking any banks. Nut Butter, eggs, and bananas are not super expensive and people generally have on hand. I’m sure you are dying to try them so without further ado, to the recipe!
Healthy 3 Ingredient Banana Pancakes
Makes one serving
Here’s what you need for this recipe:
- 1 Medium Banana – ripe
- 2 Eggs, separated
- 3 Tablespoon of Almond Butter (or, what ever nut butter you have on hand)
- A pinch or two of Pumpkin Pie Spice (or Cinnamon) – Optional but highly recommended
- A splash of vanilla extract – Optional but highly recommended
- First, thoroughly mash your banana into a bowl then add in your egg yolks, nut butter, spices, and vanilla extract and mix well.
- Set that aside and whisk your egg whites (in a medium size bowl–This will grow!) (a hand mixer makes the process much faster but you can do it by hand if you have time and want a workout) until white, fluffy, and soft peaks have formed. Gently fold the egg whites in two batches until incorporated. Your mixture should be pale brown and fluffy.
- Heat some butter or oil (I do not use a lot. Just enough to lightly coat the bottom of the pan) on non-stick pan on the stove on a low heat. Place a medium sized round cookie cutter in the pan (spray it with non-stick baking spray to help later on). Fill the cookie cutter 3/4s of the way up then cover pan and let cook for a few minutes until the batter has risen in the cookie cutter and the sides look a little firm (there will be no real color change).
- Use a thin spatula or tongs to gently flip the cookie cutter (this is gonna be the hardest part! You can easily mess up the flip and get some spillage but I just cut that away and eat it as I go). The flipped bottom should be a nice brown color. Let it cook for a few more minutes. Press the pancake in the middle to see if it has firmed up. Remove from the heat and set on a plate. Run a knife around the cookie cutter to help slide the pancake out of the mold. Scrape away excess pancake from cutter to avoid burning.
- Repeat the process until you have a nice stack of tall pancakes! In between the layers, as I go, I put some jam on each pancake before stacking the next one. What ever you decide to top these bad boys with, hopefully it is delicious!