Banana Pancakes

Sweet breakfast pancakes but without using wheat flour. A great sweet pancake recipe to set you up for the day
banana pancakes

Eggs are a great choice for breakfast with gestational diabetes, but sometimes you want something that is a bit different and a sweet breakfast. If that’s the case then try out these banana pancakes!

banana pancakes

Bananas are a higher carb fruit and so it’s important to use a greener banana which is less ripe and a small banana (or half a large banana) to keep the carb amounts lower

The egg in this recipe helps to pair the banana, however it really helps to add some full fat Greek, soya or coconut yogurt alongside some nuts and/or seeds for extra pairing.

Adding additional fruit like a small amount of lower GI berries is possible but they do require extra pairing from a good yogurt and nuts or seeds

Remember, we are most insulin resistant in the morning and so it is this reason that makes breakfast the hardest meal of the day to achieve good stabilised blood glucose levels with.

If you cannot tolerate this particular recipe, try one of the lower carb pancake recipes instead.

Banana pancakes can be made in batches in advance, chilled and then reheated the morning you would like to eat them. This makes them a great choice for filling breakfasts when you’re in a hurry. They also make great breakfasts for little ones who are weaning.

 

banana pancakes

Banana Pancakes

Sweet breakfast pancakes but without using wheat flour. A great sweet pancake recipe to set you up for the day
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Breakfast
Cuisine: American, British
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: breakfast, brunch, pancakes
Free or Membership Recipe: Free Recipe
Nut Free Recipe: Nut Free
Servings: 6 pancakes
Calories: 42kcal
Author: Jo Paterson

Ingredients

  • 1 small banana slightly green to yellow
  • 2 large eggs
  • ½ tsp butter or coconut oil for cooking

Instructions

  • Mash the banana with a fork
  • Crack the eggs into a bowl and whisk
  • Add the mashed banana to the eggs and mix until blended
  • Heat a frying pan on a medium heat and add the butter or coconut oil
  • Drop the batter into the pan (2 tbsp per pancake)
  • Fry for 1 minute, or until the bottom of the pancake has browned slightly
  • Flip the pancake over (very gently as the mixture is fairly wet meaning the pancakes can break easily) and cook the other side
  • Serve warm with full fat Greek yoghurt, a few tart/sharp berries, nuts, mixed seeds and add sweetener or agave nectar if you wish

Notes

These pancakes can be made the night before and reheated in the morning for a quick breakfast
*NUTRITIONAL INFO. IS ONLY A GUIDE. AMOUNTS SPECIFIED ARE FOR GENERAL BANANAS NOT SPECIFICALLY A SMALL OR GREENER BANANA. NUTRITIONAL INFO IS BASED ON THIS RECIPE MAKING 6 PANCAKES AND THE AMOUNTS PER PANCAKE

Nutrition

Calories: 42kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | of which saturates: 1g | Fibre: 1g | of which sugars: 2g
Tried this recipe?Let us know how it was!