The banana pancakes are a healthy and nutritious breakfast to start the day.
A light recipe without milk for those with lactose intolerance and no added sugars.
Alternatively, I used a rice and coconut-based plant drink and honey to sweeten.
A genuine idea to reuse ripe bananas, and for this purpose, you will find more recipes on how to use them later.
You can prepare them and store them in the fridge for 2/3 days wrapped in plastic wrap.
With just a few ingredients, you will have a healthy and balanced breakfast. You can top your banana pancakes with whatever you like.
I filled them with a hazelnut protein cream and I can say that apart from being genuine, it’s a delicious breakfast 😛
- Portions: 4
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup rice and coconut milk
- 1 egg
- 1 1/2 tablespoons honey
- 1 ripe banana
- 1 teaspoon baking soda
- to taste butter
Steps
Slice the banana into rounds and mash it well with a fork.
Add the egg and mix.
Pour in the rice and coconut drink, and mix.
Add the honey and flour, and finally the teaspoon of baking soda.
Grease the pan with a bit of butter and pour some batter, cooking on both sides.
The pancakes are ready to be topped as you like.
The banana pancakes are an energy-boosting meal to best tackle the workday.
