Healthy Banana Split Pancakes
The Tea:
Dessert for Dinner
Healthy Banana Split Pancakes
Ingredients
- 1 cup Pamela's baking and pancake mix
- 1 large egg
- 2/3 cup water
- 1 TBSP Oil - We like an Avocado or an Olive Oil
- 2 Bananas
- 1 TBSP Vanilla Extract - for extra vanilla flavor you can some some paste from vanilla beans
- a dash or two of cinnamon
- Raw coconut oil for frying the pancakes
- Dairy free and sugar free ice cream sweetened with dates
- Pecans, nutella or cacao powder if keeping healthy and low sugar, extra banana, fresh or frozen strawberries, cherries, pineapple chunks, all can be used as toppings.
Instructions
- Heat up the frying pan with the coconut oil on a medium-medium high heat.
- Mash up the bananas.
- Mix your wet ingredients with the bananas, then add in the dry and mix until there are no lumps.
- We like to put the batter in a measuring cup to pour into the pan easier. Once the pan is heated start making your pancakes, flipping when they get bubbly around the edges and middle.
- Keep the finished ones warm in the oven while the rest cook.
- When they are done plate up your desired number of pancakes, top with a scoop or two of ice cream. Then add your toppings.
Notes:
We used Pamela's baking and pancake mix because it is gluten free. This is a gluten free recipe but if you can eat gluten and want to use a gluten based pancake mix go right ahead. Or use whatever other gluten free pancake mix you have.
Pamela's recipe says it will make about 9 four inch pancakes but your serving size will change if you want bigger or smaller pancakes. We often like a bit larger so it makes maybe 6 pancakes for us.
The ice cream we used is homemade and you can find the recipe here:
https://www.farmhouseonboone.com/date-sweetened-ice-cream
We just didn't add the cacao or cocoa and left it vanilla.
If you use cacao for chocolate and the date ice cream there would be no added sugars except what is in the fruits.
