Diet pancakes

Name: Diet pancakes - Savina I.
Ingredients: 6 bananas 4 eggs a dark chocolate 2 teaspoons of milk

Dessert - Diet pancakes by Savina I. - Recipia

Whenever I have leftover ripe bananas and don't want to throw them away, I make these quick flourless pancakes. I've tried them for kids, and when I want a lighter snack, without sugar or complicated ingredients. They are made from just two main ingredients, with no hassle, and are substantial enough to keep you full for a while. There's no need to mix too much, and if there are small pieces of banana left, it's not a problem. Quick Info Total time: about 20 minutes Preparation time: 10 minutes Cooking time: 10 minutes Servings: 3-4 (depending on the size of the pancakes) Difficulty: easy Recipe type: quick breakfast, healthy snack, flourless dessert Ingredients 6 ripe bananas 4 eggs Some dark chocolate 2 teaspoons of milk Instructions 1. Peel the bananas and slice them into a bowl. Mash them with a fork until you get a paste. If there are larger pieces left, it doesn't matter; it doesn't have to be completely smooth. 2. In another bowl, crack the eggs and lightly beat them with a fork. Pour the beaten eggs over the banana paste. 3. Mix the two ingredients using a whisk or fork until everything is combined. 4. Heat a pan over low heat. Add a little oil to the pan, just enough to coat the bottom (I used olive oil; it doesn't affect the taste). 5. Place a small portion of the mixture in the pan for each pancake. Don't make them too large, as they flip more easily when they're small. 6. Let them brown on one side over low heat, then carefully flip them and let them cook for a few more minutes on the other side. Don't rush the heat; they can burn quickly. 7. For the sauce: break the dark chocolate into pieces and place it in a microwave-safe bowl or over a double boiler. Add 2 teaspoons of milk and melt everything, stirring until you have a smooth cream. 8. Pour the chocolate sauce over the warm pancakes or serve them with honey, jam, or plain, according to your preference. Why I make this recipe often It's one of the simplest flourless pancake options I've tried and doesn't require special ingredients. I quickly prepare them in the morning or when I need something fast between meals. They are filling and can be adapted based on what I have at home. They work for both kids and those who want something lighter, without sugar or gluten. Tips and Variations Tips - If you have very ripe bananas, the pancakes will be sweeter. Don't use green bananas; they won't work well. - The heat should be low; otherwise, the pancakes can burn on the outside and remain raw in the middle. - You can flip them with a wide spatula. If they're too thin or too large, they may break. - Don't try to achieve the texture of classic flour pancakes; these are more moist and delicate. Substitutions - The olive oil in the pan can be replaced with any other neutral oil. - For chocolate, you can use any type of unsweetened chocolate or even skip it if you want them without added sugar. Variations - You can top them with chopped nuts, almonds, or coconut flakes. - If you want them to be even more filling, add a little peanut butter on top. - You can also eat them cold, but the texture is better when they are warm. Serving Ideas - With dark chocolate sauce, as in the recipe. - With honey or natural jam, if you prefer natural sweetness. - With fresh fruit or yogurt. Frequently Asked Questions 1. Can these pancakes be made without eggs? No, this mixture needs eggs to hold everything together. Without eggs, you won't achieve a texture that holds together in the pan. 2. What kind of bananas is best to use? Well-ripened bananas, with spotted or even very ripe skin, provide the best flavor and texture. Green bananas are not suitable. 3. Can they be baked? I haven't tried the oven version, but since the mixture is liquid, it probably wouldn't turn out the same. They are designed for the pan, not as pancakes in the oven. 4. Can they be stored for later? Not very well. These pancakes are best fresh, when warm. After cooling, they become more moist and can release water. 5. Can I add baking powder? The basic recipe doesn't include it, but if you add a little baking powder, they might turn out a bit fluffier. It won't drastically change the texture. Nutritional Values Approximately, for one serving (out of 4 servings): Calories: about 220 kcal Protein: 6 g Carbohydrates: 38 g Fat: 5 g These values vary if you use chocolate sauce or other toppings. No added sugar and gluten-free. This is just an estimate, as the size of the bananas or eggs may differ. Storage and Reheating Flourless banana and egg pancakes do not store well. After a few hours, they become soggy and release liquid, so I recommend eating them immediately after making. If you still want to store them, place them in a container in the fridge for up to one day, but the texture will not be the same. Reheat them briefly in the pan, not in the microwave, so they don't dry out further.

Diet pancakes

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