Delicious and Easy Baked Banana Pancakes Recipe – Healthy Breakfast Delight

Baked Banana Pancakes Recipe: A Healthy and Delicious Breakfast Option.

Who doesn’t love waking up to the smell of pancakes? Now imagine a healthier, oven-baked twist to your classic pancakes: baked banana pancakes! This easy recipe not only cuts down on grease but also delivers a moist and flavorful breakfast treat. Packed with natural sweetness and the nutritional benefits of bananas, baked banana pancakes are a perfect addition to your morning routine.

In this blog post, we’ll walk you through everything you need to know to make the best baked banana pancakes, along with expert tips, ingredient substitutions, and storage suggestions. Let’s dive in!

Why Baked Banana Pancakes?

Baking pancakes in the oven offers several advantages:

1. Hands-Free Cooking: No more flipping pancakes!
2. Healthier Option: Less oil or butter required.
3. Consistency: Perfectly golden and evenly cooked every time.
4. Time-Saving: Bake an entire batch at once, perfect for families or meal prep.

Ingredients for Baked Banana Pancakes.

Here’s a simple list of ingredients that you likely already have in your kitchen:

Dry Ingredients.

• 1 ½ cups all-purpose flour (or whole wheat flour for a healthier option)
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• Pinch of salt

Wet Ingredients.

• 2 large ripe bananas (mashed)
• 1 cup milk (dairy or plant-based)
• 1 large egg
• 2 tablespoons melted butter (or coconut oil)
• 1 teaspoon vanilla extract
• 2 tablespoons honey or maple syrup (optional for added sweetness)

Step-by-Step Instructions to Make Baked Banana Pancakes.

Step 1: Prepare Your Oven and Baking Dish.

1. Preheat your oven to 375°F (190°C).
2. Grease a 9x13-inch baking dish or line it with parchment paper for easy removal.

Step 2: Combine the Dry Ingredients.

1. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
2. Set aside the dry mix.

Step 3: Mix the Wet Ingredients.

1. In another bowl, mash the bananas until smooth.
2. Add the milk, egg, melted butter, vanilla extract, and honey/maple syrup. Mix well until combined.

Step 4: Combine and Pour.

1. Gradually fold the wet mixture into the dry ingredients. Stir gently until no lumps remain, but avoid overmixing.
2. Pour the batter into your prepared baking dish, spreading it out evenly.

Step 5: Bake to Perfection.

1. Bake for 20–25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
2. Allow the baked pancake to cool for 5 minutes before slicing.

Tips for the Perfect Baked Banana Pancakes.

1. Choose Ripe Bananas: The riper, the sweeter! Spotty bananas work best for natural sweetness.
2. Don’t Skip the Parchment: It makes cleanup a breeze and ensures your pancakes don’t stick.
3. Even Spread: Use a spatula to spread the batter evenly for uniform cooking.
4. Customize: Add chocolate chips, nuts, or dried fruits to the batter for a fun twist.

Serving Suggestions.

• Classic: Drizzle with maple syrup and top with fresh banana slices.
• Nutty Delight: Add a dollop of peanut butter or almond butter for extra protein.
• Indulgent: Sprinkle powdered sugar or add a dollop of whipped cream.
• Healthy Boost: Pair with Greek yogurt and berries for a nutritious meal.

Health Benefits of Baked Banana Pancakes.

1. Rich in Potassium: Thanks to bananas, these pancakes support heart health and muscle function.
2. Low in Fat: Baking eliminates the need for excess oil.
3. Wholesome Ingredients: Swap refined flour for whole wheat and enjoy a fiber-rich meal.
4. Customizable Sweetness: Reduce added sugar and let the bananas shine.

Storage and Reheating Tips.

• Fridge: Store leftover pancakes in an airtight container for up to 3 days.
• Freezer: Wrap slices individually and freeze for up to 2 months.
• Reheat: Use the microwave or pop them in the oven for a few minutes to restore their fluffiness.

Baked Banana Pancakes Variations.

1. Vegan Baked Banana Pancakes.

• Substitute egg with a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
• Use plant-based milk and coconut oil.

2. Gluten-Free Baked Pancakes.

• Swap all-purpose flour with a gluten-free blend or almond flour.
• Add an extra ½ teaspoon of xanthan gum for better structure.

3. Protein-Packed Pancakes.

• Add a scoop of protein powder to the dry ingredients.
• Use Greek yogurt in place of some of the milk.

Conclusion.

Baked banana pancakes are a delightful way to enjoy a classic breakfast with a healthy twist. With their easy preparation, fluffy texture, and natural sweetness, they’re sure to become a family favorite. Whether you’re looking for a quick weekday breakfast or a special weekend treat, this recipe ticks all the boxes.

FAQs

1. Can I make baked banana pancakes without eggs?

Absolutely! Replace the egg with a flaxseed or chia seed substitute.

2. How do I make these pancakes sweeter?

Add an extra tablespoon of honey, maple syrup, or even brown sugar to the wet ingredients.

3. Can I double this recipe?

Yes! Simply use a larger baking dish or bake in two batches.

4. Are baked banana pancakes healthy?

Yes, especially if you use whole wheat flour and natural sweeteners.

5. What’s the best way to store leftovers?

Keep them in an airtight container in the fridge for up to three days or freeze for long-term storage.