I am a great lover of pancakes. They are a must-have for me and my family over the weekends. It has become some sort of tradition for us.
I like my pancakes fluffy and moist on the inside with lots of my favorite syrup which is chocolate syrup.
There is something about having pancakes for breakfast that just tends to make my mornings better. Could be the great taste or just how energized I feel afterward.
I’ve been trying to eat healthier of late and as much as I love pancakes, I strive to make them as healthy as possible for me and my family.
I have tried these whole wheat pancakes and you’d be glad to know that my family doesn’t love them any less. They especially liked how golden and fluffy they were on the outside and moist on the inside.
The non-fat milk actually makes the pancakes lighter and fluffier.
If you are curious like me, you experiment a lot in the kitchen. I have tried making my pancakes with various types of fruits but banana pancakes remain my number one option.
The reason they are my number one is that the bananas are mashed right into the batter and you can literally taste them with every single bite.
My simple hack with this recipe is to simply use really ripe bananas because they tend to blend in much better and taste even sweeter.
Are they really a healthier version of pancakes?
Most definitely yes! These pancakes have no butter at all, so you can enjoy them without wondering just how many calories you are consuming per serving.
Substituting the normal white all-purpose flour with whole wheat flour is also a healthier option. In this recipe, we’ll use nonfat milk instead of whole milk thus eliminating the unnecessary fat.
In case you are not so keen on using the whole wheat flour, the normal white all-purpose flour will work just as nice and will give you the same great taste.
Below is how you can make your own healthy low-fat whole wheat banana pancakes to enjoy with your entire family.
Healthy Low Fat Whole Wheat Banana Pancakes
2-3 ripe bananas
1 cup whole wheat flour
1 ½ teaspoon of baking powder
1 large egg
1 cup non-fat milk
¼ teaspoon of salt
1 teaspoon vanilla extract
In a small bowl, mash the ripe bananas until they are soft. Set it aside.
Whisk the milk, egg and vanilla extract in a medium bowl.
Mix your dry ingredients together and add your milk mixture to them ensuring you stir well.
Fold in your mashed bananas to the mixture.
On a heated griddle coated with cooking spray or oil, scoop ¼ cup of your mixture and pour it onto the griddle. Do this for each pancake.
Allow the pancakes to cook for 2-3 minutes on each side. Only flip the pancakes when bubbles appear and the edges are golden.
Serve hot and enjoy!