The Best Banana Pancakes
These delicious Banana pancakes can be frozen and then quickly reheated in the toaster, making them a great healthy option for busy school mornings. I like to make a big batch of these, so why not double the recipe and fill the freezer?
PREP: 5 MINS
COOK: 5–10 MINS
SERVES: 4 SUGAR: 14G KCAL: 160
- 3 bananas
- 2 eggs, beaten
- ½ cup (60g) wholemeal plain flour
- ½ tsp ground cinnamon 1 tsp baking powder splash of milk (optional) low-calorie cooking spray
Lighter Serve: Low-fat natural yogurt and sliced banana
Family Serve: Yoghurt, hazelnut and chocolate spread, and sliced banana
- Peel the bananas and add to a large bowl, mashing against the side with a fork until smooth. Add the eggs, flour, cinnamon, and baking powder and whisk to a smooth If the mixture is too thick, add a splash of milk to loosen slightly. Set aside for 10 minutes to rest.
- Spray a non-stick frying pan with low-calorie cooking spray and place over medium heat. Once the pan is hot, add a ladleful of batter to the pan and cook for 2–3 minutes, until golden underneath, then flip and cook the other side. Remove from the pan and set aside on a rack to cool while you make the rest of the pancakes in the same
The pancakes are now ready to serve with your choice of toppings.
Leave the pancakes on the rack to cool to room temperature, then transfer them to a large, labeled freezer bag and freeze flat for up to 3 months.
TO REHEAT FROM FROZEN
These can be defrosted and reheated quickly in the pan, or cooked from frozen by putting them in the toaster until fully defrosted and piping hot all of the way through.