Family Favorite: Banana Pancakes
Easy, delicious banana pancakes to make ahead, freeze, and serve out of your toaster on busy mornings.
On school mornings, I don’t like to feel chaos. I want things to go as smoothly as possible so everyone has a great start to their day. We have four kids that go to a private/home blend school forty minutes from our house. They start at 7:45am, and everyone has practices those nights so we don’t get home until after 9pm. Those three days a week, it’s crucial that I plan ahead and simplify in order to ensure things go smoothly. It starts with breakfast.
I’ve tried many different morning routines, but we’ve found breakfast works the best for us when it’s self-serve. (I choose the menu, they do any necessary preparation.) My go-to pre-packaged breakfasts are yogurt, fruit, and granola, peanut butter toast and fruit, and we always keep some sort of organic fig bars on hand. I also make at least one breakfast quiche and one family size serving of overnight oats on my meal prep day. But every once in awhile I’ll spend a day stocking up on freezer meals. Once or twice a week, we can use these for breakfast, lunch, and/or dinner. Freezer meals are a great fallback on a busy day, or when you just can’t get your life together. My favorite breakfast freezer foods are: Ham and egg breakfast cups, breakfast burritos, banana pancakes, and french toast.
These pancakes are perfect in the morning for a meal that will keep you full without feeling heavy. One pancake is enough for an adult or child, and even though they taste incredibly indulgent, there’s not anything in these pancakes that can make you feel guilty. Enjoy.
Ingredients:
Single serving for a family of 6. (6 pancakes)
4 bananas
3 eggs
1 egg white
Cinnamon, salt
1/4 cup almond flour
For freezing:
16 bananas (Makes 24 pancakes)
14 eggs
cinnamon, salt
2 cups almond flour
Cooking Instructions:
1.Mash the bananas in a bowl. This is a great picture, but not very practical. Mash 4–8 bananas at a time in a small bowl, then transfer to the larger bowl.
2. Add the eggs, almond flour, salt, and cinnamon then mix well. (The batter will be lumpy with banana chunks.)
3. Cook on low/med heat until browned on both sides. Smaller servings are better, I usually try to make 3–4" pancakes, and I prefer to use these 4" silicon pancake rings from Amazon. I love them because the pancakes come out beautiful and fluffy. (I can’t help it, I like things to look pretty.) Order those HERE. They’re not required and the pancakes taste just fine without them, but the batter definitely holds better with the rings and makes them stack more uniformly when storing. The pancakes do take awhile to cook, especially if you’re using the pancake rings. Be patient, you’ll want to be sure they’re halfway cooked through before you flip.
4. When you’re finished, lay them on a baking paper to cool, stack in a Tupperware container or Ziploc bag and freeze. Cut up the parchment paper they cooled on and stick it in between the individual pancakes.
5. When ready to serve, pull out of the freezer the evening before, and place in the fridge. The next morning, warm them in the toaster, and finish with your choice of topping. We usually do peanut butter and honey, but we’ve also tried berries, whipped cream, dark chocolate, etc.
Everyone in the family loves these pancakes; even my pickiest eaters. They’re flavorful, light and fluffy, but extremely filling. One is the right amount for a perfect potassium and protein packed breakfast.
Want a healthy version of your favorite meal? Comment below with some ideas and you may find your dish in an upcoming feature!
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