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Classic Healthy Chai Banana Pancakes. food shot

Healthy Chai Banana Pancakes.

These Healthy Chai Banana Pancakes are fluffy, flavorful, and packed with warm spices and natural sweetness—perfect for a nutritious breakfast treat!
Print Recipe Save it
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4 servings

Equipment

  • Mixing Bowl
  • Blender or Food Processor
  • Non-stick skillet or griddle
  • Spatula
  • Measuring cups and spoons

Ingredients
  

  • 2 whole eggs
  • 1 medium/large ripe banana
  • 1 cup old fashioned oats
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon all-spice
  • 1/4 teaspoon salt
  • maple syrup, bananas, and fresh fruit for serving

Instructions
 

  • Start by placing your old-fashioned oats in a blender or food processor. Blend them until they reach a flour-like consistency. This will be the base of your pancakes.
  • In a mixing bowl, mash the ripe banana until smooth. Add the blended oats, whole eggs, egg whites, vanilla extract, baking powder, cinnamon, ginger, cardamom, all-spice, and salt. Mix until everything is well combined and forms a smooth batter.
  • Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a little oil or cooking spray to prevent sticking.
  • Pour 1/4 cup of the pancake batter onto the heated skillet for each pancake. Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges look set. Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
  • Serve the pancakes warm, drizzled with maple syrup and topped with additional banana slices or fresh fruit of your choice. Enjoy your deliciously wholesome breakfast!

Notes

  • Use a very ripe banana for the fluffiest pancakes and best natural sweetness.
  • Adjust the chai spices to your personal taste for a customized flavor.
  • If the batter is too thick, add a splash of milk (dairy or plant-based) to reach desired consistency.
  • These pancakes freeze well; layer with parchment paper and store in an airtight container for up to 2 months.
  • For a vegan option, substitute eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
Keyword Banana, Chai, Easy, Healthy, Nutritious, Pancakes, Quick