Not to be incredibly dorky, but y’all are going to go bananas for these Skinny Banana Split Pancakes that are so yummy and low in calories, you won’t believe it! All over the place, you’ve been seeing these pancakes made purely out of bananas and eggs. While I like bananas, I expect more from my pancakes than mashed up fruit. Pancakes aren’t just circle-shaped food you can cook on a stove – they’re so much more! They’re fluffy, airy and rich. They go with maple syrup, honey and butter. They’re wonderfully flavored and textured. They aren’t just mashed up fruit, darn it!So these pancakes do contain flour. I realize some of you are shaking your fist in anger. Whhhhhyyyyyy? But I like flour and I like carbs, so I’m usin’ ’em! Especially for my Skinny Banana Split Pancakes, because how much do we really want to sacrifice here? PS make pancakes the awesome way using some of my favorite pancake must-haves:
Pancake Batter Dispenser I Blue and Gold Apron I Polka Dot Flatware I Copper Mixing Bowl I Cupcake Measuring Cups I Measuring Spoons I Flat Spatula I Vintage Whisk I Crepe Maker I Mini Pancake Pan I Oven Mitts I Nonstick Griddle I Waffle Stick Pan
Favorites? Who doesn’t want a pancake batter dispenser to make amazing designs with? Also, if I can’t have those copper mixing bowls, I don’t even want pancakes. Psych! But seriously, I love them. And lastly, count me in for that nonstick griddle. It. IS. Awesome.
- Pancake Ingredients:
- 1/3 cup pastry flour (110 calories - if using whole wheat pastry flour, the sour cream will need to be doubled)
- 1 teaspoon baking powder (2 calories)
- 2 tablespoons Truvia
- 1/8 teaspoon salt
- 1 tablespoon liquid eggbeaters or eggwhites (8 calories)
- 1 teaspoon pure vanilla extract (12 calories)
- 2 tablespoons fat-free sour cream (20 calories)
- 1/2 banana, 1/4 mashed and 1/4 chopped (about 60 calories)
- Optional: 1/2 teaspoon sprinkles (10 calories)
- 2 tablespoons whipped cream, preferably Truwhip or my homemade recipe (8 - 25 calories)
- Chocolate Drizzle:
- 1 tablespoon my Chocolate Butter recipe (20 calories)
- In a medium-sized bowl, mix together all dry ingredients for the banana pancake batter excluding the chopped bananas. Afterward, add in wet ingredients one-by-one, mixing well after each ingredient.
- Once batter is mixed, you can either add chopped slices of banana so that chunks bake inside of pancakes or save those pieces for later for garnishing.
- Heat a non-stick pan on the stove. You can sprinkle a small amount of coconut oil on pan if desired.
- Spoon 1/3 of batter onto pan and cook on medium-high, flipping after dough has baked against the pan (about 30 seconds - 1 minute). Afterward, flip several times until pancake is completely cooked through. Repeat twice with remaining batter.
- Allow your pancakes to cool for about 2 minutes. Top with whipped cream, chopped bananas (if still left over) and sprinkles.
- Drizzle with chocolate.