Banana Pancakes

Everyone knows I love to cook and bake, and breakfast is by far my favourite meal of the day to come up with recipes for. I also hate calories. You know, those pesky little things that add up too quickly and turn into stuffing for your clothes? Yeah, those. So when I heard about pancakes make from egg whites and bananas, I was pretty excited. Puts a whole new meaning to Jack Johnson’s Banana Pancakes song., doesn’t it. A fraction of the calories for the same flavour? Yes, please! The other day we had a hankering for some pancakes, and remembering this recipe, I decided to try them out. And the results were…(*Drumroll please*)

To start, there’s very, very little that goes into these things. Egg, or in our case egg whites, mashed banana, some cinnamon and a bit of vanilla extract. In reality, you only need the first two, but I like to add the others for some extra flavour, and they can be changed to whatever you want! A little maple extract maybe? The possibilities are endless.

The Eggs

The Eggs

I started with two bowls, one for whisking the eggs and the other for mashing the banana. In my kitchen, there’s no such thing as measuring cups as the perfect recipe is different for everyone. I used about 3 egg whites and 3-4 medium bananas for this one, although depending on the number of pancakes you need and whether you use whole eggs or only whites will play a big role in the ratio between the two. Once I had the egg whites whisked and the banana mashed, I added a cap-ful of vanilla to the eggs and a good 3-4 strong dashes of cinnamon to the bananas, and mixed again. Then married the two together. Looking back, I should have used the blender. But hey, next time around, right? 

The Batter

The Batter

The mix is pretty watery in comparison to regular pancake mix so be forewarned! A few ways around this are to use under-ripe bananas, add some flour, or refrigerate/chill in the freezer before cooking. You don’t want to freeze the mix, but strongly chilled will make it closer to a frosty-esque consistency that’s easier to stick in on spot on the pan. For this set, I did nothing to see how they turned out and it all cooked fine. After putting the mix in the pan, it needs to sit a bit longer than proper pancakes to make sure the egg is cooked all the way through. The first batch took around 8 or 9 minutes, and the next few took even less since the pan was already warmed up. 

Almost Done!

Almost Done!

Careful when flipping these things too. It might be worth cooking at a slightly lower temp and putting a cover over them, as they don’t cook quite as evenly through, and flipping them also means dealing with quite a watery surface. The lid would keep the heat in and cook the top a bit more, making those flips easier. Hindsight is 20/20. The first one was a bit…crunchy on the bottom, shall we say? But otherwise, they all turned out great! We were both very impressed with how easy they were to cook and flip, even with the thin batter.

Finished Product

Finished Product

Oh, and did I mention how DELICIOUS they are?? Part of the could just be the delicious lack of calories, but I doubt that. These pancakes had a slightly different consistency from regular pancakes, but came so close it was scary. Especially given how different the ingredients are. I dare you to try them.

Yumm!

Yumm!

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