Fluffy, thick, and delicious banana pancakes with no added sugar are easy to make from scratch and something your whole family will love. These are protein packed with Greek yogurt, eggs, and cashew milk, and something my daughter is now requesting for every weekend. These pancakes are 2 WW SP each, and perfect for a rainy weekend breakfast.
Today I’m home with one sick kid and another who has cabin fever because of being in with the weather. While my youngest has been glued to me since she woke up (she’s not feeling well), my oldest has been tugging at my pant legs wanting to do something fun.
When I asked what she wanted for breakfast, she requested pancakes. I said yes before checking the pantry to see if we had any mix. Of course, we don’t have any.
By the time I realized we didn’t have any, she already pushed a chair to the counter and put her apron on. “These will be perfect for my Moonrise Cafe!” she said while taking out measuring cups.
My daughter declared one morning down the shore eating at one of our favorite breakfast places, the Sunrise Cafe, that she was going to open up her own restaurant across the street called the Moonrise Cafe.
Since then, every time we cook or pretend to cook at her play kitchen, we are recipe testing for the Moonrise Cafe. Just wait, in about 20 years, it’ll be big. One of their specials, of course, will be these banana pancakes.
Your kids will go bananas for this
For this recipe, I used two bananas–one mashed, one cut into small chunks. Between WW and having two banana fiend children, I am buying about 15-20 bananas a week.
Sometimes we are out by Wednesday now that my youngest learned how to open bananas herself, but other weeks I have 6 quickly browning bananas on my counter by the week’s end. I’m always trying to find new ways to use old bananas.
These are perfect for situations like this because browned bananas have a concentrated sweetness that allows you to use them in place of sugar.
These pancakes are naturally sweetened with no sugar which makes me feel better when my 4-year-old tries to eat her weight in them–she ate 4 and a half this morning!
This recipe made 15 pancakes at 2sp a piece. You can customize these however you’d like by adding other fruit in place of the chopped banana, maybe some nuts or chocolate chips too.
These were fluffy, thick pancakes, and I hope you guys like this recipe as much as we did. This was adapted from a recipe I’ve been making forever.
Dwardcooks Banana Pancakes
- 2 cups self rising flour
- 2 bananas one mashed, one chopped
- 1 cup non fat Greek yogurt
- 1.5 cups cashew milk unsweetened
- 1.5 tbsp melted butter
- 1 tsp baking powder
- 1 dash cinnamon
- 1 tsp vanilla extract
- 2 eggs
- Combine flour, baking powder, and cinnamon in a big bowl. Whisk two eggs in a separate bowl. To the egg bowl, add cashew milk, greek yogurt, vanilla, melted butter, and mashed banana–mix wet ingredients until smooth.
- Slowly mix wet ingredients into the dry ingredients using a spoon or rubber spatula. MIx until the mixture is just barely incorporated; it is important not to overmix and some spots of dry mix are okay. Add chopped bananas, mix once more, and let this mix sit for about 5-10 minutes.
- Spray pan lightly with cooking spray, and scoop out batter onto hot pan using a 1/3 c measuring cup. This is a thicker mix than the box stuff; I sometimes spread the mix out a little using the bottom of my measuring cup to about 5 inch round pancakes.
- Cook on medium-low heat until you just start seeing bubbles form. Do not wait until you see a million bubbles, just a few. Brown on both sides and serve immediately. Top with more bananas, chocolate chips, sugar-free syrup, or whatever else you are your family prefer.