Enjoy having a sweet banana aroma swirling through your home in the morning while your delicious healthy banana pancakes are sizzling on the griddle. These nutrient rich banana pancakes are made from healthy whole grain flours, bananas, bran’s, raw honey, almond milk and non fat yogurt; all of which taste fabulous!
Your family will feel GREAT after eating their nutritious and delicious banana pancakes topped with carob chips.
Overview of the Banana Pancakes with Carob Chips
The Bright Eyed 3 Grain Banana Pancakes make you feel bright eyed and happy because they are LOADED with healthy nutrients that taste great! You will have energy after you eat these banana pancakes, it will satisfy your family until lunch, and you will not need to eat nearly as many banana pancakes than if you made them with white flour. These banana pancakes are very light and thin because they use three whole grain flours including amaranth flour, whole wheat pastry flour and oat flour. Using multiple whole grain flours makes this banana pancake recipe much lighter and fluffier than if you only used whole wheat flour.
If that is not enough, these healthy banana pancakes also have flax meal, wheat germ, almond milk, organic non fat yogurt, and are only sweetened with two tablespoons of raw honey and bananas. This pancake recipe is a healthy breakfast treat that you must try!
Granitestone 6 Piece Nonstick Bakeware Set
Salient Features
Bright Eyed Banana Pancakes with Carob Chips Recipe:
Dry Ingredients:
- 3/4 cup whole wheat pastry flour
- 1/4 cup oat flour
- 1/4 cup amaranth flour
- 1/4 cup whole grain oats
- 2 tablespoons wheat germ
- 2 tablespoons of flax meal
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of cinnamon
- 1/2 cup of carob chips
Wet Ingredients:
- 2 eggs
- 1 1/4 cup of almond milk. (For thicker pancakes use only 1 cup)
- 3/4 cup of non fat organic yogurt
- 2 tablespoon raw honey
- 1 tablespoon of Grape Seed Oil
- 1-2 bananas that are smashed (You can add two bananas for a stronger taste)
Directions:
PREHEAT PANCAKE GRIDDLE TO 400 Degrees F.
- Sift your whole grain flours, baking soda and baking powder through a pasta strainer, or a flour sifter.
- Add all the dry ingredients in a bowl and mix together.
- Mix in the wet ingredients until you get the desired texture. (Heavier batter will produce thicker pancakes. If you like thin pancakes, add more almond milk.)
- Put a small amount of Grape Seed Oil on the griddle and spread around. Let it heat for 2-4 minutes.
- Use an ice cream scope and put equal amounts of batter on the griddle.
- Let it cook until the bottom has a nice brown color. (Whole grain pancakes do not produce bubbles on the top the same way white flour pancakes do. It is really easy once you get the hang of it; it is just different than cooking from white flour pancakes.
- Flip pancakes and cook the other side.
- For the best health benefits and taste, serve with 100% pure maple syrup, versus imitation maple syrups.
Note 1: The reduced amount of Gluten in this recipe makes these banana pancakes more fragile then if you used white flour. A flexible spatula is best to flip these pancakes. It’s EASY once you get the hang of it.
Note 2: These banana pancakes are EASY to make. I usually double or triple the recipe, and put the pancakes in zip lock bags in the freezer for future use.
Recipe created by the Living Healthy Mom 2011- You are welcome to add this banana pancake recipe to your site as long as you reference the Living Healthy Mom Web Address at: https://livinghealthymom.com.
