Banana strawberry pancakes

Easy and delicious

Pancakes are a quick, easy, and delicious solution for breakfast, snacks, and dinner, on Sunday, Monday, and Tuesday… You get it, right? It’s the perfect snack for all hours, and kids love them. For all those reasons, I dare say that we now have the duty to make it as nutritious as possible, reinforcing it with fruits and vegetables! That’s what happened with these strawberry pancakes. JUMP TO RECIPE

strawberry pancakes

The history of pancakes

But I’ve been writing pancake recipes for so long, and I haven’t given you any information about them! First of all, pancakes were eaten in Ancient Greece—it’s not me who’s saying that, it’s Wikipedia! Only, they were known as “tiganitis,” “taginitis,” or “taginias” from “taginon,” which was the frying pan. There are documents from the 5th century BCE confirming that. So, pancakes are a worldwide phenomenon with many variations, according to where you’ll eat them. But we’re always talking about a flat, round, and thin treat made from flour and water. Here in Greece, we’re used to eating it for breakfast, and mainly as something sweet, and not for the main meal or as a savoury treat. And here I’ll be closing the historical books and get into the meat of the issue—or rather, the fried dough!

strawberry pancakes

What you are going to need

  • Fruits. Strawberries and bananas. Prefer organic fruits, especially strawberries, which are first on the pesticide lists. If you have some growing in your home or garden, even better. 
  • Flour. I used emmer flour, but you can use all-purpose flour as well.
  • Egg. Once more, I’ll write that it’s best to choose organic or free-range eggs.
  • Coconut oil. I prefer and use cold-pressed coconut oil.
  • Chia seeds. You can skip them if you don’t want any.
  • Baking powder and baking soda so that the pancakes can rise and fluff up.
strawberry pancakes

Serving suggestion

Anything you like! I added almond butter with cocoa and a quick and easy strawberry “sauce.” You can serve with ground nuts, shredded coconut, chia seeds, banana pieces, or chopped strawberries. The little hands ate them excitedly from his favourite eco-friendly, panda-shaped, bamboo plate. To be more exact, he shared his strawberry and banana pancakes with me, as we tend to do now with our evening snack.

strawberry pancakes

Tips and Storage

  • I’ve written the secrets of the fluffy pancakes in detail here.
  • These particular pancakes are dairy-free, butter-free, and with no extra sweetener, as they have the natural sweetness of ripe bananas. If you like sweet things, though, add a little honey or coconut sugar.
  • If you use all-purpose flour, the result won’t be as dark as our own pancakes.
  • Store them in the fridge in an appropriate storage container for up to 2 days. 
  • You can freeze them in freezer bags for up to 3 months and eat them any time you want.
strawberry pancakes

Are you looking for more strawberry recipes?

Or more banana recipes?

Fluffy, delicious, tasty strawberry and banana pancakes, sweetener free, butter free, and dairy free.

Prep Time5 minsCook Time15 minsTotal Time20 mins

For the pancakes
 70 g fresh strawberries
 60 g emmer flour (or all-purpose flour)
 1 banana
 1 egg
 1 tbsp coconut oil
 1 tbsp baking powder
 ½ tbsp chia seeds
  tbsp baking soda
 5 drops of lemon
 ½ tbsp vanilla extract (optional)
For the strawberry sauce
 5 strawberries (frozen or fresh)
 ½ tbsp maple syrup (optional)

1

Heat up a non-stick frying pan over low to medium heat.

2

Process all ingredients in the food processor until homogenous.

3

When your mixture is ready, spoon it to the frying pan, and cook until little

4

That’s when you turn it over and bake (at low to medium heat) for a little more.

5

When your pancake unsticks from the pan, it’s ready!

6

Serve hot with the toppings of your choice!

For the sauce
7

Add the strawberries and the syrup (if you add any) in a pot over medium heat and allow them to melt, mixing continuously until homogenous or until it has reached the desired texture.

Ingredients

For the pancakes
 70 g fresh strawberries
 60 g emmer flour (or all-purpose flour)
 1 banana
 1 egg
 1 tbsp coconut oil
 1 tbsp baking powder
 ½ tbsp chia seeds
  tbsp baking soda
 5 drops of lemon
 ½ tbsp vanilla extract (optional)
For the strawberry sauce
 5 strawberries (frozen or fresh)
 ½ tbsp maple syrup (optional)

Directions

1

Heat up a non-stick frying pan over low to medium heat.

2

Process all ingredients in the food processor until homogenous.

3

When your mixture is ready, spoon it to the frying pan, and cook until little

4

That’s when you turn it over and bake (at low to medium heat) for a little more.

5

When your pancake unsticks from the pan, it’s ready!

6

Serve hot with the toppings of your choice!

For the sauce
7

Add the strawberries and the syrup (if you add any) in a pot over medium heat and allow them to melt, mixing continuously until homogenous or until it has reached the desired texture.

Notes

Strawberry banana pancakes

Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.