Nutritious and delicious breakfast healthy recipes, this recipe for banana pancakes includes wheat germ, which is a concentrated source of essential nutrients like folic acid, thiamin, phosphorus, magnesium, and zinc, as well as essential fatty acids, and a good source of fiber. It also gives the banana pancakes a nice texture and a beautiful color. You can eat a big stack of these and make breakfast as heavenly as dessert, with little guilt. Top with honey for a healthy way to start the day, or some whipped cream for something more indulgent.
Use ripe bananas that are sweet and easy healthy recipes to mash when making banana pancakes. You can use a non-stick griddle to cook pancakes and omit the oil for a healthier version. Regardless, you can use olive oil, which is a healthy kind of oil that contains important nutrients. It is important to mix the dry ingredients and the wet ingredients separately at first and then gradually incorporate them together Break up the lumps by sifting the flour and other dry ingredients and then use whisk to mix together the eggs and the other wet ingredients.
Ingredients: 1 cup all-purpose flour, ½ cup wheat germ, 1 teaspoon baking powder, ½ teaspoon salt, 2 eggs (well beaten), 1 ½ cups milk, ½ cup mashed bananas (about 1 large banana)
In a mixing bowl, blend the flour, wheat germ, baking powder, and salt. In a separate bowl, combine the eggs, milk, and bananas. Add the flour mixture, a little at a time, to the egg mixture, until just blended. Heat a skillet or griddle and spray with olive oil. Pour 1/3 cup of the batter into the prepared skillet and cook until the edges are golden and the top is bubbly. Turn with a spatula and cook the opposite side until golden.
When combining the dry and the wet ingredients, stir them gently together just enough to moisten the dry ingredients. Do not over-mix the batter or it will result in tough pancakes. The more you mix, the tougher the gluten becomes so a few lumps in the batter are okay and even desirable. When cooked, it will produce airy pockets that make the pancakes nice and fluffy. You can mix the better and let it rest in the refrigerator overnight so that you can instantly whip it up come breakfast time. This also allows the gluten to relax and let the baking powder form bubbles in the butter, which will result in tender, light and airy pancakes.