Introduction
Looking for a healthy yet delicious breakfast to kick-start your day without feeling weighed down? These Weight Loss Breakfast Banana Pancakes are a perfect choice. Packed with natural sweetness, protein, and fiber, they provide a satisfying and nutritious option for those aiming to lose weight while still enjoying their morning meal. Made with wholesome ingredients, these pancakes are light on calories but big on flavor. Say goodbye to heavy, sugar-loaded pancakes, and say hello to a healthier alternative that supports your weight loss journey!
Ingredients:
1 ripe banana
2 large eggs
1/4 teaspoon baking powder (optional, for fluffier pancakes)
1/2 teaspoon vanilla extract (optional, for extra flavor)
1/4 teaspoon ground cinnamon (optional, for a warm, spicy kick)
A pinch of salt
Coconut oil or olive oil for cooking (or non-stick spray)
Directions:
Mash the banana: Start by mashing the ripe banana in a bowl until smooth. Leave a few small chunks if you like a bit of texture in your pancakes.
Mix the ingredients: Add the eggs, baking powder (if using), vanilla extract, cinnamon, and a pinch of salt to the mashed banana. Whisk everything together until the mixture is well-combined and smooth.
Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with a little coconut oil or olive oil. Once hot, pour about 2-3 tablespoons of batter onto the skillet for each pancake.
Flip and cook through: Cook the pancakes for 2-3 minutes on each side or until golden brown and fully set in the middle. Repeat with the remaining batter.
Serve: Stack the pancakes on a plate and serve with your favorite healthy toppings such as fresh berries, a dollop of Greek yogurt, or a drizzle of pure maple syrup for an extra treat!
Presentation and Storage Tips:
Presentation: These pancakes are great on their own but feel free to dress them up with a sprinkle of chia seeds, flaxseeds, or a handful of nuts for added crunch and healthy fats.
Storage: If you have leftovers, store the pancakes in an airtight container in the refrigerator for up to 2-3 days. You can also freeze them by layering pancakes with parchment paper and storing them in a freezer-safe bag. Reheat in the microwave or on the skillet for a quick breakfast.
Variations:
