I wouldn’t particularly say I have a sweet tooth because I usually prefer eating salty over sweet foods, but when pancakes are concerned, even I can’t resist them. A breakfast staple for some, a sugary indulgence for others, pancakes are among the most favorite meals around the world. You can say they have become an international dish, prepared in various ways in different locations.
However, as delicious as they are, pancakes aren’t the lightest food out there, but rather tend to be high in sugar and carbs and shouldn’t be consumed every day. That’s why I came back with another recipe on how to healthify some of the not-so-healthy meals.
Pancakes to die for
- 2 cups of almond flour (wheat grains flour will do the job as well)
- 1 cup of plant-based or regular milk (depending on preferences)
- 3 bananas
- 2 tablespoons of sweetener (avoid sugar, but instead use honey, or even dates)
- 2 tablespoons of baking powder
For starters, you want to mix the dry and wet ingredients separately and then bind them together. Begin by combining the flour and baking powder in one bowl and the rest of the ingredients in another. Mash the bananas thoroughly, make sure the mush is not too lumpy, and add into it the milk and sweetener. In case you decide to use dates, take their pit out and blend them in a food processor before adding them into the bowl. Once both mixtures are combined into one, you can start making the pancakes.
I like using a deep soup serving spoon so I can perfectly visualize how much of the batter I’m using and to avoid additional mess. Pour the pancake batter onto a non-stick frying pan and wait for 2-3 minutes before you flip it. You’ll know that the pancake is done once bubbles start coming out on the surface.
Serve them with fruit, a drizzle of maple syrup, or extra honey, or even garnish with some crushed almonds on top for a nice nutty flavor.