healthy banana pancakeMy little boy had a long picky eating period and right until he turned one he completely denied using his own fingers to eat and he only wanted to eat from a spoon. When he started walking just a week after his first birthday he decided to be independent and wanted to do everything himself. It was a game changer for me, as I suddenly needed to rethink how to cook baby finger food instead of his usual soups and purees. His usual breakfast was yogurt or oatmeal and since that wasn’t good enough anymore I decided to make a healthier version of pancakes that was less sweet and had no added sugar. I added chia seeds, flax seeds and oats like I would do in his usual bowl of yogurt and I used very ripe bananas to keep the pancakes naturally sweet. 

My boy loved them right away and so did my husband.
The recipe makes 5-6 small pancakes so double the portion if you are a big pancake eaterhealthy banana pancake_MP

Healthy banana pancakes
Yields 5
242 calories
39 g
41 g
7 g
8 g
1 g
147 g
158 g
8 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 242
Calories from Fat 59
% Daily Value *
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 41mg
Sodium 158mg
Total Carbohydrates 39g
Dietary Fiber 4g
Sugars 8g
Protein 8g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dry ingredients
  1. • 1/4 cup (35 grams) whole wheat flour
  2. • 3/4 cup (100 grams) all purpose flour
  3. • 2 teaspoons (7 grams) baking powder
  4. • 1/4 cup (23 grams) of oats
  5. • 1 tablespoon (8 grams) chia seeds
  6. • 1 tablespoons (10 grams) flax seed
  7. • 1/4 teaspoon salt
  8. • 1/4 teaspoon ground cardamom
Wet ingredients
  1. • 1 egg, whipped
  2. • 2 ripe bananas (the more ripe the sweeter the pancakes becomes)
  3. • 1 cup of milk
  4. • 1 tablespoon agave
For frying
  1. • 1 tablespoon sunflower oil
  1. 1. Combine the dry ingredients together in a small bowl
  2. 2. In a separate bigger bowl mix the wet ingredients together.
  3. 3. Slowly stir and combine the flour mixture into the banana mixture. The batter will be a bit lumpy.
  4. 4. Heat a pan on medium high heat and lightly grease it with oil. Use about 1/4 cup for each pancake. Turn the pancake until golden brown on each side and serve the pancakes while hot.





Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


Recommended Articles

%d bloggers like this: