Extra Flavorful Strawberry Banana Pancake Recipe

Ready in just 15-20 minutes these strawberry pancakes with no additional artificial sweeteners (only natural) are a perfect breakfast, dinner, or snack if you’re looking for a more interesting pancake recipe to switch to, I think this may be your favorite so far!

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Who doesn’t love fluffy, flavorful, delicious pancakes, that bring back treasured childhood memories of a cozy Sunday morning?

It’s even better when a casual (already boring pancake recipe) is switched with nutrient-rich fruits like banana, and strawberries, making it the perfect, quick, and easy breakfast, dinner, or snack!

Strawberry pancakes are extra flavorful, healthy, and filled with delicious, and nutrient-dense ingredients you probably already have in your kitchen.

Since I know we’re all busy and overwhelmed a lot, when I see a recipe with 10+ ingredients, and half of them I need to get ready and go buy in a grocery store 20 minutes away, I’m no longer hungry xD. You can agree with me! That’s why I love to keep my every recipe as simple, quick, and healthy as I can. With no luxury ingredients, artificial sweeteners, and highly processed foods.

So, these pancakes are the perfect example of the quick, simple, and healthy recipe snack, I’m sure you’ll be obsessed with (just like I am!)

• These banana and strawberry pancakes are super simple to make. They’ll be ready in a maximum of 30 minutes.
• They’re the most refreshing, extra flavorful, and sweetest pancakes I personally ever tried!
• The recipe around fruits that are used is completely versatile, meaning you can switch strawberries with other berries such as blackberries, blueberries, raspberries…
• Used ingredients are the ones you already probably have in your kitchen, or in a freezer. If you don’t, you can find them easily in your local farmer’s market.

Are These Banana, And Strawberry Pancakes Healthy?

These delicious pancakes are made with no additional artificial sweeteners or sugar. They’re naturally sweetened with banana and strawberries. If you want you can add 1 tsp of honey into the mix of banana and strawberries. Honey acts as a healthy natural sweetener, and it’s much better and more flavorful than white sugar.

Indrediniets You’ll Need

Bananas – provide important nutrients that may improve blood pressure control, heart health, and mood. Bananas are respectable sources of vitamin C, and contain fiber and many beneficial nutrients, including Potassium, vitamin B6, and many more. Tryptophan, an amino acid found in bananas that may support mood regulation, improve learning and memory, and maintain memory, is present in bananas.

Strawberries – Strawberries are rich in vitamin C and other antioxidants, and also an excellent source of magnesium, and potassium. They give that juicy, sweet flavor to the pancakes and take us back to the hot summer days, at least just in taste. They’re one of the best combinations with bananas.

Egg – eggs are incredibly nutritious, rich in vitamins (such as vitamin B12), minerals, amino acids, and many more beneficial nutrients essential for keeping good health. Eggs are a crucial component of pancakes because they give an extra structure that helps hold the air bubbles and allow pancakes to rise – they hold baked goods together.

Salt – Without giving your pancakes a salty flavor, a sprinkle of salt will improve the overall flavor.

Vegetable oil (I use sunflower oil)  – Make sure that the pan is hot before pouring the mixture in, then lightly cover it with oil. You will be able to cook through a huge bowl of mixture without burning any of your pancakes, but you will notice a few brown spots on the surface of your pancake (that’s completely normal).

Flour – I used all-purpose flour. You can also use Almond flour, which is a well-liked substitute for regular wheat flour. It tastes a little sweeter is richer in minerals and is low in carbohydrates.

Cinnamon – adds a delicious warming effect to the smoothie and is also packed with various nutritious ingredients, with antioxidant, anti-inflammatory, and antimicrobial properties.

Pro Tips And Alternatives

Use Vegetable oil (instead of butter) (I use sunflower oil) – Butter provides pancakes the finest flavor, but it might burn in the pan and cause them to quickly turn brown, giving them a burned flavor. That’s why using vegetable oil instead may be a much better option.

Look carefully for strawberry pieces so as not to burn – chop them into smaller pieces or even smash them like bananas instead.

Don’t flip too early – You should not flip when you notice small bubbles, but rather when the bubbles pop and create little holes on the surface of the pancake. You’ll also notice golden or lightly brown edges on your pancakes. That’s completely normal, just be careful not to burn them!

Instead of milk, I like using a mix of water and natural fresh strawberry juice (homemade from your strawberries) – The flavor and the creamy texture of the cooked pancakes will be the key distinction between a water-based and a milk-based pancake recipe. Sometimes I like only adding water plus the strawberry juice directly from used strawberries, and using them instead of milk. Surprisingly, it still tastes WONDERFUL!

How To Make It

1. In a larger bowl smash a peeled banana, then chop 5 medium-sized strawberries into small pieces (or if you prefer to smash them just like a banana).

2. Add ¼ cup (60 mL) of water (or if preferred, you can use plant-based milk); 1 tsp of cinnamon; ¼ cup (30 grams) of flour; 1 tsp salt, and 1 egg. Give it a quick whisk, until everything is mixed well. * If the mixture seems too liquid, add a little bit more flour.

3. For later serving, prepare a lager plate, and place a kitchen paper towel on it. That’s where you’ll put the pancakes once done. The paper towel will soak all the excessive oil and fat!

4. Spray a flat pan or griddle with oil and heat it up to medium heat.

5. Add a small ladle (or spoon) of your pancake mixture (I love smaller pancakes, so I comfortably add 3 or 4 into the pan).

6. Let it cook until you notice small bubbles and holes on the pancakes, then flip them using a spatula. Let the other side cook well. Repeat the same process for all other pancakes. (keep an eye on the little pieces of strawberries so they do not burn!).

7. Place them on a plate, decorate with some Greek yogurt, and enjoy!

Tips:

Don’t flip too early – You should not flip when you notice small bubbles, but rather when the bubbles pop and create little holes on the surface of the pancake.

If the pancakes are golden brown on the surface, but look like they’re not cooked well inside, reduce the heat!

Make sure you’re using a non-stick pan, and add a reasonable amount of oil, so your pancakes don’t stick to the pan!