Recipe: Fluffy Banana Pancakes

BY Louise Van Blyderveen TIMEMay 21, 2015 PRINT

With six grams of the highest quality of protein and many crucial ingredients needed for growth and development, eggs provide the energy  we all need, but that children need the most.

This quick, light, and delicious banana pancakes recipe is made primarily of egg, giving a yummy twist to a weekend breakfast and a sure bet for those fussy eaters

One of the crucial ingredients found in eggs is choline, a brain and neuron fat; it is fat that protects our nerves and in a child who is still developing new neurons this is crucial.

Lutein and zeaxanthin are also found in eggs, and are powerhouse disease-fighting antioxidants and are crucial to protecting the eye (again especially important in children who are growing and where vision often becomes a problem).

Eggs are also chocked full of fat-soluble vitamins such as vitamin A, D, and E. Vitamins A and E are noted for their tissue healing capacities, whereas Vitamin D is a precursor to a large number of hormones.

And eggs are noted for their healthy fats; a healthy free-run egg will have a higher ratio of omega fats to saturated fats, so chose the healthier and more humane option.

Fluffy Banana Pancakes

Makes 10 pancakes


3 ripe bananas
6 organic free-run eggs
3/4 cup spelt flour, or any flour of choice
5 tablespoons almond flour (optional)
Coconut oil for greasing (Barlean’s is a good choice)
Semi-sweet or bitter dark chocolate chunks (optional)
Fresh fruit, crushed raw nuts, maple syrup (optional toppings) 


Place all ingredients, except chocolate chunks in blender and mix until light yellow and foamy. (You may use any flour. Spelt flour has a little gluten [much less than wheat], which makes the pancakes fluffier. The almond flour was added to make the batter a little more dense.) Add some coconut oil to frying pan and pour in batter. Add desired chocolate chunks to each pancake, making sure they are pushed into the batter and cook until done. Top with fresh fruit, crushed raw nuts, and maple syrup. 

Tip: For the best tasting maple syrup go to your local farmers market: the taste difference between supermarket brands and local is huge.

You can often tell in the color: it should be a thick, dark, amber-brown (almost like a Guinness beer). A good quality maple syrup is full of trace minerals and is a lower glycemic sweetener, meaning it has less of an effect on your blood sugar than synthetic syrups.

Louise Van Blyderveen is a holistic nutritionist. This article was originally published on

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