These kid friendly Healthy Banana Pancakes are easy to make and so fluffy and tasty. And there’s no added sugar! At 140 calories per pancake, these are a must try for any pancake lover.
Ingredients
1: 2 medium bananas
2: 1/2 cup almond milk (or milk of your choice)
3: 2 eggs
4: 1 cup flour (I use Organic Unbleached White All Purpose Flour)
5: 1 tsp baking powder
6: 1/2 tsp baking soda
Cooking Procedure
Puree the bananas with potato masher or fork.
Add almond milk, eggs and whisk until smooth.
Add flour, baking powder and baking soda. Mix the batter gently and try not to over mix. A few lumps are fine. If the mixture looks too thin, add a little extra flour.
Heat up a non-stick skillet on medium heat. Using 1/3 cup as a measure, scoop the batter onto the skillet.
In about 1 minute you should see some bubbles appear. Flip the pancake over and fry for another minute. Repeat this step with the remaining batter. You should have 6 pancakes.
Garnish with fresh bananas and drizzle with maple syrup. Enjoy!
These kid friendly Healthy Banana Pancakes are easy to make and so fluffy and tasty. And there’s no added sugar! At 140 calories per pancake, these are a must try for any pancake lover.
Ingredients
1: 2 medium bananas
2: 1/2 cup almond milk (or milk of your choice)
3: 2 eggs
4: 1 cup flour (I use Organic Unbleached White All Purpose Flour)
5: 1 tsp baking powder
6: 1/2 tsp baking soda
Cooking Procedure
Puree the bananas with potato masher or fork.
Add almond milk, eggs and whisk until smooth.
Add flour, baking powder and baking soda. Mix the batter gently and try not to over mix. A few lumps are fine. If the mixture looks too thin, add a little extra flour.
Heat up a non-stick skillet on medium heat. Using 1/3 cup as a measure, scoop the batter onto the skillet.
In about 1 minute you should see some bubbles appear. Flip the pancake over and fry for another minute. Repeat this step with the remaining batter. You should have 6 pancakes.
Garnish with fresh bananas and drizzle with maple syrup. Enjoy!
This beautiful layered parfait is basically an ambrosia copycat. I had no idea what ambrosia was until a few years ago when I encountered the strange concoction at a BBQ. I spotted a large glass bowl billowing with white fluffy fluff stuff, dotted with orange and yellow bits- What the heck is that I asked? “Oh that’s ambrosia- just try it,” was the reply. Which I did, as I’m usually up for trying just about anything! I was love at first bite- sweet, light, and airy, with bits of orange, pineapple, coconut and occasional marshmallow that was soft and melty. So of course I got the recipe- it was made with whip topping (I’m a big fan!), sour cream (weird, right?), canned pineapple and orange chunks, shredded sweetened coconut and marshmallow. It was so amazing but also basically a WHOLE LOTTA SUGAR!
Thanksgiving is just a few days away and sweet potatoes will probably be on your table in some form. You might be having the ultra sweet ones with marshmallows, the mashed kind or maybe even sweet potato pie. I prefer the simple and easy version that still keeps its texture and can be on your plate next to your traditional mashed potatoes. If you are going to someone’s house and need to bring a side, this is definitely something that travels well and is a great complement to the rest of the spread.
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