Everyone’s favorite banana pancakes gets a healthy upgrade. Bananas are rich in fiber, resistant starch, antioxidants and several nutrients, making it a healthy snack that regulates your friendly gut bacteria. They also help moderate blood sugar levels after meals and may reduce appetite by slowing stomach emptying. Bananas are also known to promote weight loss because they’re low in calories and high in nutrients and fiber. They are also a good dietary source of potassium and magnesium that are essential for heart health.
By taking out the flour and the sugar, these gluten-free banana pancakes are healthy, wholesome and scrumptious. You’re going to want to eat them for breakfast, lunch and dinner. All it takes is three simple ingredients to whip up these super easy pancakes, making them perfect for days when you’re craving something sweet for breakfast, but still want to eat healthy. This little swap from flour to fruit makes a world of a difference when it comes to your health. As we like to say here at Physique 57, tiny movements can bring about big results.
Ingredients:
2 whole eggs
1 ripe banana
A dash of cinnamon powder
1 tbsp coconut oil
Instructions:
In a bowl, mash the ripe banana with a fork and whisk in eggs.
Add the ground cinnamon and mix well.
Heat a non-stick or cast iron pan and pour a little coconut oil.
Add a spoonful of batter and cook for 45-60 seconds, flip and cook for another 45-60 seconds until golden brown on both sides.
Serve with fresh fruit and/or your favorite nut butter.
Enjoy!