It’s that time of week again where we team up with TV food presenter and chef Heba Naeem for #925FoodBreak, offering our readers weekly exclusive healthy and quick recipes to prepare for work.
On this week’s menu, we give you: Healthy Banana Pancakes!
Dry Ingredients:
- 1 1/2 cups all-purpose flour (or use oat flour or whole wheat flour)
- 1/2 cup oats
- 1 1/2 Tbsp baking powder
- 1 tsp sea salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger (optional)
- 1/4 tsp ground nutmeg (optional)
Wet Ingredients:
- 2 medium ripe bananas (the riper the better)
- 3 Tbsp melted coconut oil (plus more for cooking)
- 1 1/2 Tbsp vanilla extract
- 2 1/2 Tbsp maple syrup
- 1/2 cup butter milk
- 1/2 cup coconut milk
- 3/4 cup chopped raw walnuts
For Serving (optional)
- Peanut butter
- Almonds
- Sliced bananas
- Maple syrup
- Raspberries
- Blueberries
Instructions
- To a large bowl, add oat, flour, baking powder, salt, cinnamon, ginger (optional), and nutmeg (optional). Whisk to combine and set aside.
- To a separate mixing bowl, add bananas and mash. Then add melted coconut oil, vanilla extract, maple syrup, coconut milk and butter milk and whisk to combine.
- Note: If the coconut oil hardens or clumps, it’s not a big deal. You can microwave (for 45 seconds – 1 minute) to remelt – otherwise proceed.
- Add the wet ingredients to the dry ingredients and gently fold everything together. Then add the chopped walnuts and oats and gently fold/mix until the batter is well combined.
- Heat a large nonstick skillet over medium heat. Carefully rub skillet with oil or butter.
- Once hot, spoon 1/4 – 1/3 cup of the batter onto skillet. Cook until surface of pancakes have some bubbles and the edges appear dry (2 minutes). Carefully flip pancakes and cook until browned on the underside (1 minute more).
- Transfer cooked pancakes to a baking sheet or plate and keep warm. Continue cooking until all batter is used up – about 14-16 pancakes.
- These pancakes are delicious on their own, but they’re amplified with using butter or peanut butter, sliced bananas, almond slices, flaked coconut, and maple syrup. Store cooled leftover pancakes (without toppings) in a container separated with wax or parchment paper to prevent sticking. Will keep in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat in the toaster oven or oven until hot.
Enjoy with love!
For more recipes to make for work, click here to be redirected to Naeem’s food blog, Deliciatography!
