This banana pancake recipe is so simple and easy, I’ve almost always got the ingredients on hand. It’s super quick to prepare and doesn’t take long to cook. The other thing I love about it is that the cooked bananas are deliciously sweet so there’s no need to drizzle with maple syrup or any other sweetener.
Nutritionally, bananas make a great start to the day. According to the world’s healthiest foods, they are digested slowly by the body thanks to their high fibre content and the presence of a unique balance of pectins. This is in spite of their relatively high sugar content (compared with other friuts). They’re a good source of potassium – which the body uses to normalise blood pressure, and contain fructooligosaccharides (FMOs). FMOs are not typically broken down in the digestive track, instead they’re metabolised by bacteria in the lower intestine which helps the body maintain a balance of healthy bacteria.
Combined with an egg – which is a great source of high quality protein, plus cinnamon which both enhances the flavour and helps lower blood sugar levels, this dish makes a simple and healthy start to the day.
- 1 ripe banana
- 2 eggs
- quarter teaspoon of cinnamon
- coconut oil/ghee for cooking
Mash the banana with a fork. Beat in the egg and mix well, then add the cinnamon and mix again.
Bring a small frying pan to a medium heat, add the coconut oil/ghee (or whatever you’re using to grease the pan) and allow to heat then add half the pancake mixture and cook for around 4 minutes until set, then flip and cook for a couple minutes on the second side. Repeat.
Serve topped with some fresh fruit. If I have it on hand, I sometimes drizzle with coconut yoghurt or buffalo milk yoghurt.
Serves 1 (2 pancakes)