Serves 4 (serving size: 2 pancakes, 2 tbsp. syrup mixture, 1/4 banana)
A twist on the traditional light and fluffy pancakes, these healthy banana pancakes are hearty and moist, but not dense either. The nutty flavor from the flaxseeds, plus the banana topping and buttery syrup give them just enough yum factor that they feel like a treat for breakfast.
- 2 large eggs, lightly beaten
- 1 cup mashed bananas (from 2 medium-size [about 6 oz. each] very ripe bananas)
- 3/4 cup uncooked quick-cooking oats
- 1 tablespoon flax seed meal
- 1 teaspoon apple pie spice
- 1/4 teaspoon kosher salt
- 1/3 cup pure maple syrup
- 2 tablespoons unsalted butter
- 1 medium (about 6 oz.) banana, sliced
- Calories 310
- Fat 10g
- Satfat 5g
- Unsatfat 4g
- Protein 7g
- Carbohydrate 49g
- Fiber 5g
- Sugars 27g
- Added sugars 16g
- Sodium 161mg
- Calcium 7% DV
- Potassium 9% DV
How to Make It
Heat a nonstick griddle or nonstick skillet over medium. Stir together eggs, mashed bananas, oats, flax seed meal, apple pie spice, and salt in a bowl until combined. Microwave maple syrup and butter on HIGH in a small microwavable bowl until syrup is warm and butter is melted, about 1 minute; set aside.
Spoon banana batter by 1/4-cupfuls onto hot griddle to make 8 pancakes. (If using a nonstick skillet, cook pancakes in batches; keep cooked pancakes warm in a 200°F oven while making remaining pancakes.) Spread each batter mound into a 4-inch round pancake; cook 2 minutes. Carefully flip pancakes using a spatula; cook 1 minute.
Transfer 2 pancakes to each of 4 plates; top each with 2 tablespoons warm maple syrup mixture. Top evenly with sliced banana.