June 2, 2016
Easy, Healthy Banana Pancakes (gluten-free, dairy-free)
Make a fast, simple, delicious weekend breakfast or brunch with my easy healthy banana pancakes! They’re high in protein, fiber, and heart-healthy fats.
I get a lot of questions about breakfast.
We’ve all heard the old adage that breakfast is the most important meal of the day, but most of us are unhappy with our current breakfast routines.
Unfortunately, our weekday morning routines make eating breakfast difficult. You hit snooze as many times as possible, you’re getting your kids ready for school, you’re getting yourself ready for work, and in general have limited time.
Weekends aren’t much better. Yes, we have more time, but we use this an opportunity to eat out and indulge in less-than-healthy breakfast and brunch treats.
The problem is that these major differences in our meal timing on weekends versus weekdays can mess with our hunger and appetite levels. Our body isn’t able to create a consistent routine, which causes us to lose touch of our true hunger and fullness levels and ultimately have a hard time maintaining or losing weight.
What we need is a more consistent breakfast routine. Research has shown that eating breakfast can help us lose weight, have better blood sugar control, and be better at our jobs.
If it’s time or stress that’s keeping you away from eating your breakfasts on weekdays, here are some make-ahead and quick breakfasts you will love:
As for your weekend brunches, it’s time to get a treat that feels indulgent, but really isn’t. These easy, healthy banana pancakes hit the bill. Are you ready to hear about how amazing these pancakes are?
These easy, healthy banana pancakes are:
- Gluten-free
- dairy-free
- refined sugar-free
- high protein
- make with whole foods
- vitamin-rich
- delicious
- easy
- and store well for delicious leftovers!
Seriously.
These pancakes are made out of mashed bananas and eggs. There are a few little additions (salt, cinnamon, chia seeds, baking soda), but primarily…they’re just egg and banana. Super high in protein, they also have lots of good fats including cholesterol-lowering lecithin, and high potassium levels. I cook these banana pancakes in coconut oil for even more heart-healthy benefits. Nut butter adds a salty, delicious touch, and chia seeds add plenty of fiber and anti-inflammatory omega-3 fatty acids.
This sounds so much better than IHOP, right?
My easy healthy banana pancakes are the perfect weekend treat, that won’t mess up your healthy diet.
Next weekend, skip the sugary, high calorie, refined products, and stick to this healthy, whole foods treat that tastes just as good. You’ll never be the same.
What’s your favorite brunch recipe? Would you like to see it “healthified” for this blog? Leave a comment below!
- 2 bananas
- 4 eggs
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1.5 tbsp chia seeds (plus extra for sprinkling on top)
- Coconut oil (for pan)
- 1 tsp honey (optional)
- Almond, peanut, or sunflower seed butter (for dipping, optional)
- Maple syrup (for dipping, optional)
- Jam (for dipping, optional)
- Mash your bananas until completely uniform (you can use a blender for this part too)
- Mix in the chia seeds, eggs, baking powder, salt, cinnamon, and honey (if using).
- Preheat your skillet to medium heat, and add coconut oil to coat the bottom of the pan.
- Spoon out the batter onto the skillet – about 2 tbsp for each pancake (works best if the pancakes are about 3 inches in diameter).
- When the bottoms of the pancakes begin to solidify and turn brown, flip the pancakes over.
- Cook until browned on the bottom (you want them to still be fluffy and slightly squishy through the middle.)
- Keep warm until serving.
- When serving, top with nut butter, a bit of jam or maple syrup, and a healthy dose of chia seeds.
- Store well in the fridge!
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