Jamaican Banana Fritter Pancakes
Hello friends! I’m sharing a great, ‘health-ified’ recipe for weekend breakfasts with you today. Some of my favorite recipes are the ones that are shared with me by families I coach and friends. They come with a story 🙂
A couple years ago I coached a young gal that lived in or near Florida. I remember that her favorite weekend activity was making pancakes with her dad. Her dad was from Jamaica and he made the best fritters. This gal quickly realized that her dad’s methods of deep frying pancakes were not helping anyone in her family in terms of eating well. She slowly taught her dad to vary his recipe by using spray oil in the pan and cutting out sugars. I recall he didn’t love the changes at first but adapted helping his daughter reach her health goals. I scribbled down her pop’s recipe and tried it. I always think of this gal when I make Jamaican Banana Fritters on the weekends and I’m happy to share recipe with you now!
Save your ripe bananas for this recipe. Smash them with a fork and add cinnamon and nutmeg.
Allowing the bananas to sit out and oxidize will turn them brownish but will also give a sweeter taste – it’s like natural caramelization.
Add eggs, milk, and whole wheat flour. Stir until well combined. Scoop 1/4 cup batter into pan sprayed with canola oil.
The mini pancakes help with portion control!
What I like best about these pancakes is that they don’t need anything on them to taste great. The bananas make them moist and a bit sweet. If you want to dress them up try them with some Greek yogurt topped with fresh fruit like more sliced bananas or berries.
Some of you Ovenhuggers are on a gluten restricted diet. If so try this recipe with your own variety of flour. I’m guessing they would turn out just as good.
I like to serve these pancakes alongside with eggs and fruit – our days of huge stacks of carb-loading pancakes are over! These little guys have bananas and healthier flour with minimal sugar and oil. Hope you can try them soon!
- 2 large, ripe bananas or 3 small bananas
- 2 eggs
- ¼ cup nonfat milk or unsweetened almond milk
- 1 cup flour of your choice (I use organic Buckwheat pancake and waffle mix)
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg (optional)
- Canola spray oil
- Mash ripe, peeled bananas in a shallow bowl with a fork
- Add the spices
- Leave the mashed bananas out for an hour or two to oxidize and sweeten naturally
- Transfer to a bigger bowl
- Stir in the eggs
- Add milk
- Add flour and mix until absorbed and wet
- Heat a skillet sprayed with spray oil to medium heat
- Spoon ¼ cups full of batter for small pancakes
- Wait until bubbles form (about 2 to 3 minutes)
- Flip and cook the other side
- Serve plain or topped with Greek yogurt and fresh fruit
Peace and Hugs,