Light banana, cocoa and apple pancakes, without sugar, eggs or butter. These light banana, apple and cocoa pancakes are sugar-free, yet soft, delicious, very easy and indulgent. Made with very few ingredients, they are one of the light recipes that add to our pancake collection dedicated to pancakes. Perfect for a healthy breakfast, even if you are not on a diet. To make them you only need a blender or food processor and the few ingredients listed in the recipe.
Without eggs, without butter, oil or sugar, only ripe bananas, apples and flour, these light cocoa pancakes will give you a healthy and satisfying breakfast without sacrificing flavor.
Let’s head to the kitchen and make the light cocoa banana pancakes, but before you start cooking, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here)!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make light banana and cocoa pancakes
- 3.5 oz all-purpose flour (about 5/6 cup (≈100 g))
- 1 piece apple (small)
- 1 piece banana (small, ripe)
- 1 tablespoon unsweetened cocoa powder (level)
- as needed milk
- 1 teaspoon baking powder
Tools
- Blender
- Pan
Preparation
To make the light banana and cocoa pancakes without sugar, eggs or butter, place the flour, the apple peeled and cored, the banana, the cocoa and the baking powder in the blender jar. Blend everything and then adjust the consistency by adding a little milk or water. Once you obtain a creamy, not-too-runny batter (if too thin, adjust with a little more flour), heat a pan lightly greased with a thin film of oil or butter over the stove and, when warm but never scorching, pour the first two tablespoons of batter. You don’t necessarily need a special pancake pan; just make sure the amount of batter forms a disc about 4 in (≈10 cm) in diameter. Cook the first side of the pancake on very low heat for 1 minute and 45 seconds, flip it and cook the other side for the same amount of time. In total, each pancake should cook for about 3 minutes and 30 seconds. Continue this way until all the batter is used: the apple-banana pancakes are ready to be enjoyed plain, with maple syrup, honey, fruit or peanut butter.
Storage notes and tips
You can store the sugar-free banana pancakes well sealed in a plastic food bag and consume them within 2-3 days, or you can freeze them individually, place them in a food bag and use them as needed after thawing at room temperature for a few minutes and reheating.
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