I previously posted a recipe for banana souffle pancakes, which I made for my friends’ baby. On other occasions, I didn’t have as much time to make the souffle version. This recipe for sugar free banana pancakes is a simplified version. Also, it does not have to be sugar free, so if you want them to be sweeter you can just add some sugar. I like to make these when I need to use up overripe bananas, or when I want to have a change from plain pancakes. They also freeze well so if you save them in portions, then you can defrost some whenever you are in the mood.
Ingredients
1 1/2 cups flour
2 packets of Truvia stevia (3g each)
2 1/2 teaspoons baking powder
pinch of salt
1 ripe banana, mashed
2 large eggs
1 1/4 cup unsweetened almond milk
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
Unsalted butter for the pan
Instructions
First, in a mixing bowl, whisk together the flour, sweetener, baking powder and salt.
Next, in a small bowl, mash the banana with a fork and set aside.
Whisk the eggs, almond milk and vanilla into the flour mixture until well blended. Then pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended.
Heat a frying pan over medium heat. Put a small pat of butter into the pan and once it is melted, you can start adding batter. I tend to put the batter in a pitcher so I can just pour it out. Make small circles of batter and leave space for the batter to spread. Cook for about 2 minutes, until a few holes form on the top surface and the underside is golden brown. Flip the pancakes and cook for another 1 to 2 minutes more. Transfer to plates and serve hot with butter and maple syrup or honey (if desired). For each round of pancakes, add another small pat of butter.
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