Healthy recipes, especially desserts, are gaining the most interest these days (I’ve noticed!). This is, of course, great to see. So here’s another pancake recipe for those avoiding sugar, flour, and extra calories. As a bonus, these pancakes are high in protein, making them perfect for athletes. Natural sweeteners like raisins and bananas replace added sugar, while a couple of spoons of oatmeal take the place of flour.
- 3 egg whites
- 3 medium bananas
- 2 tbsp. dark raisins
- 5 tbsp. oat flakes (finely ground or instant)
- 1 tsp. olive oil
Mix all the ingredients in a blender until nearly smooth. Ensure the egg whites and bananas are well whipped, and the raisins are chopped into small pieces. Preheat a frying pan. If you have a reliable non-stick pan, you can skip adding additional oil. However, if you prefer to grease the pan, use a small amount of vegetable oil or ghee before frying each pancake, but don’t overdo it.
Using a large spoon, drop the batter into a preheated pan to form pancakes. Cook until well browned on each side — about 3 minutes per side. Flipping these pancakes is an art that takes a bit of practice, so don’t rush it.
*Let the pancakes cook thoroughly before flipping. A well-browned crust makes turning much easier. The raisins will naturally darken the pancakes, giving them a rich, deep color.
*Follow the written proportions to avoid making the batter too thin or too thick.
*For additional flavor, you can add vanilla or cinnamon. To make the pancakes fluffier, a small amount of baking powder can be included.
*Instead of raisins, you can add a couple of tablespoons of jam or preserves.
Mix all the ingredients in a blender until nearly smooth. Ensure the egg whites and bananas are well whipped, and the raisins are chopped into small pieces. Preheat a frying pan. If you have a reliable non-stick pan, you can skip adding additional oil. However, if you prefer to grease the pan, use a small amount of vegetable oil or ghee before frying each pancake, but don’t overdo it.
Using a large spoon, drop the batter into a preheated pan to form pancakes. Cook until well browned on each side — about 3 minutes per side. Flipping these pancakes is an art that takes a bit of practice, so don’t rush it.
*Let the pancakes cook thoroughly before flipping. A well-browned crust makes turning much easier. The raisins will naturally darken the pancakes, giving them a rich, deep color.
*Follow the written proportions to avoid making the batter too thin or too thick.
*For additional flavor, you can add vanilla or cinnamon. To make the pancakes fluffier, a small amount of baking powder can be included.
*Instead of raisins, you can add a couple of tablespoons of jam or preserves.
