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Banaan-ei pannenkoekjes

Pancakes: a treat to eat in the morning, because: sweet (without sugar), healthy and quick! But this improved version is even better: these pancakes are a bit firmer and therefore less likely to fall apart when you flip them. They also contain super seeds to make them extra healthy.

Recipe

Banana-egg pancakes

The healthy version

Course Breakfast
Kitchen Dutch
Servings 4

Preparation time

Preparation time 20 min
Total 20 min

Equipment

  • frying pan
  • bowl
  • immersion blender (preferably with chopper)

Ingredients

  • 1 ripe banana
  • 2 eggs
  • Cinnamon
  • 1 generous tablespoon peanut butter
  • 1 tbsp flaxseed
  • 1 tbsp chia seeds
  • Coconut oil (with or without flavor)
  • A handful of walnuts
  • Maple syrup

Banana-egg pancakes

    How to make the banana-egg pancakes?

    1. The little chopper that comes with an immersion blender is ideal for this recipe! It's powerful, just the right amount fits in the cup and (unlike a food processor) it's so easy to clean.
    2. Put the banana (in pieces), the eggs and the peanut butter into the chopper. If you don't have a chopper, put everything in a bowl and attach the immersion blender. Blend until almost smooth; it's fine if there are still a few small bits of banana. At the end add the flax and chia seeds and the cinnamon and give the blender a short burst.
    3. Heat some coconut oil in the frying pan and cook pancakes from the batter. I made 3 medium ones; you can also choose 2 large or 4 small.
    4. Serve with walnut pieces and a drizzle of maple syrup. Yummy!

Tip!

With healthy toppings you can vary endlessly. A few options:

  • apple and raisins
  • banana and dried cranberries
  • goji berries, shredded coconut and cacao nibs
  • blueberries and raspberries (for example, frozen)
  • to sweeten you can use honey or agave syrup

This version contains nuts, but if you're allergic you can of course leave them out and replace them with other tasty options.