Right now is a time for simple and easy recipes. Many of us are unable to go out and make our normal trips to the grocery store.
Forgot some sugar? You might have to wait another week or two or you might find that what you need is out of stock.
Luckily it’s not too difficult to get creative in the kitchen to make something delicious with what you already have at home.
There are certain pantry essentials that are always found in nearly every household. While most people are stuck at home right now they might be trying to find more unique ways to use their pantry staples.
Plain oatmeal or scrambled eggs can get pretty boring after a few weeks. Need a healthy but yummy breakfast recipe for the whole family? These easy pancakes are sure to be hit with kids and parents alike.
For the best texture and flavor, make sure your bananas are ripe. It’s best to use bananas that are yellow with some brown spots. They’ll mash easily and have a much better flavor than under-ripe bananas. If you don’t want to mash with a fork you can also use a food processor.
If you do any kind of baking then you will likely have baking powder and salt in your pantry. These are essential for getting your pancakes to rise.
You don’t have to use these ingredients if you don’t have them at home but the pancakes will have a different texture without them. They will likely be flatter but still have a nice flavor.
Pancakes can even be made with just bananas and egg whites if that is all you have but adding the flour and baking powder will make these pancakes come out nice and fluffy.
Another thing to keep in mind when using pantry staples is to still be aware of the freshness of the ingredients.
Although baking powder keeps well in the pantry, you should always check the expiration date. If your baking powder is past its expiration date then it may not work as intended and the pancakes will not rise.
One mistake that many people make with pancakes is cooking them on high heat. Heating the pancakes on high heat will cause the outside to crisp up too quickly while leaving the inside undercooked.
Be sure to cook on low-medium heat and flip when the batter starts to bubble.
This recipe is also a healthier option than many pancake recipes. The bananas are a natural sweetener which is great when you’re taking a break from processed sugar.
You can also use regular all-purpose flour instead of the whole wheat. However, whole wheat flour is more nutrient-dense so it makes a great addition to the other healthy ingredients in this recipe.
These pancakes can always vary in size depending on preference and how you cook them. You can make silver dollar sized pancakes or a few large pancakes.
I love to use a cast-iron skillet, which makes about two medium-sized pancakes at a time. If you have a big family or kids who just don’t want to wait, try using a griddle to make a larger batch of pancakes much faster.
It’s also a matter of preference as to how you grease your pan or griddle. For flavor, butter is usually the best and most common option. But if you don’t use dairy or just don’t have butter on hand you can use any type of cooking oil such as olive oil, avocado oil, or coconut oil.
Some great toppings for these pancakes could be fresh fruit like berries or sliced bananas. Nut butter makes a great topping as well as the classic maple syrup or even honey. You can also add chocolate chips or blueberries by mixing them into the batter.
How to Make Egg White Banana Pancakes
Step 1: Gather your ingredients
Step 2: Mix the dry ingredients
Step 3: Mix the wet ingredients and add to the dry ingredients
Step 4: Cook the pancakes on medium-low heat
Step 5: Remove from heat and enjoy straight away with any topping you desire!
- 2 medium ripe bananas
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup egg whites
- 1 cup whole wheat flour
- ½ cup water
1. In a medium bowl, mash the ripe bananas
2. Add egg whites, water and vanilla
3. In a larger bowl whisk together baking powder, salt, and flour
4. Make a well in the dry ingredients and pour in the wet ingredients
5. Mix all ingredients together until smooth
6. Heat a lightly oiled pan on medium heat
7. Add about 1/4 a cup of batter per pancake
8. Allow to bubble slightly then flip to brown both sides
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 116Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 310mgCarbohydrates: 24gFiber: 3gSugar: 5gProtein: 5g