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These Healthy Banana Flapjacks are healthy family snacks with no refined sugar and full of natural sweetness. Quick and easy to make, they're perfect for kids' and adults' lunchboxes, or even for breakfast on the go!
These soft, chewy, and crunchy banana pancakes are my answer to my kids' need for a quick, easy, and healthy snack. Not only are they perfect for lunch boxes, but also as an after-school snack and on days off when they need something not too naughty to keep them going. May I also add that both my husband and I love it as a grab and go breakfast! They're perfect when you're short on time but need sustenance!
Healthy Banana Flapjacks - no refined sugar
The reason these pretty flatbreads are healthier is because of the vastly reduced butter and lack of refined sugar (not if you decide to use golden syrup instead of honey).
I know, I know, natural sugars found in bananas, honey, and dates are still sugar and there's no hiding it, but at least they're not processed, which is important to me.
ingredients and substitutes
Oats- I've used thinner rolled oats in my flatbreads, but you can substitute jumbo rolled oats for some if you want more texture.
Banana- Choose super-ripe bananas (as ripe as the ones in the photo below) in this recipe because that's where the sweetness lies.
butter without salt- If you are dairy-free or vegan, you can replace it with dairy-free spread or coconut oil.
Mel- If you're vegan, you can substitute golden syrup or agave nectar, but your flatbreads won't be without refined sugar.
Term- Another fantastic source of sweetness and natural fiber and my favorites areOrganic Medjool Dates*.If you don't have any on hand but still want to make pancakes, simply increase the amount of bananas to 300g.
Cinammon- My favorite spice in baking! You can omit it if you're not a fan, but I think it works really well here.
Store and freeze healthy banana pancakes
These adorable banana pancakes store and freeze really well, but there's one thing to keep in mind.
If you choose to put banana slices on top of the pancakes, you can only keep them in the airtight container for up to 2 days as the banana slices will start to rotate. Most of the time I tend to leave them out unless I know they will be devoured during this time as we will be sharing them with friends at meetings, days off, etc.
Flapjacks without banana slices on them can be stored in an airtight container for up to 4 days or frozen for up to 3 months.
How to make healthy banana pancakes - step by step
Preheat the oven to 160°C/325F/gas mark 3. Line the baking sheet with some parchment paper, overlapping on both sides for easier removal of the flatbreads later.
Place the dates in a small bowl and cover with a few tablespoons of freshly boiled water. Let them soak and soften for about 5 minutes.
Put the butter and honey in a pan and melt over low heat, stirring. put it aside
Puree the bananas with the soaked dates (including the water) until smooth. I use my blender for this, but you can use the food processor or just mash the bananas with a fork and chop the dates very finely with a knife.
- Add the rolled oats to the melted butter and honey and follow with dates and banana and cinnamon (if using), stirring well to combine.
- Pour the mixture into the prepared casserole dish and smooth out with the back of a spoon.
- Carefully mark 16 servings with the back of a knife and place a banana slice in each square (optional).
- Bake in the preheated oven for about 30 minutes until golden brown.
- Cool down and enjoy!
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These Healthy Banana Flapjacks are healthy family snacks with no refined sugar and full of natural sweetness. Quick and easy to make, they're perfect for kids' and adults' lunchboxes, or even for breakfast on the go!
CourseBreakfast, lunch box, snack
KitchenBritish, International
keywordBanana Pancakes, Healthy Banana Pancakes
construction time10 Protocol
time to cook30 Protocol
total time40 Protocol
portions16 Quadrate
calories123kcal
AuthorJo Allison
Ingredients
Metric-american costume
- 250 G Haferbrei
- 70 G unsalted butter or coconut oil
- 3 soup spoon honey or golden syrup See notes
- 50 G soft dried dates gutted (see notes)
- 200 G very ripe bananas subtracted weight
- 16 Place banana slices on the pancake squares optional (see notes)
- 1 teaspoon Cinammon
instructions
Preheat the oven to 160°C/325F/gas mark 3. Line the baking sheet with some parchment paper, overlapping on both sides for easier removal of the flatbreads later.
Place the dates in a small bowl and cover with a few tablespoons of freshly boiled water. Let them soak and soften for about 5 minutes.
Put the butter and honey in a pan and melt over low heat, stirring. put it aside
Puree the bananas with the soaked dates (including the water) until smooth. I use my blender for this, but you can use the food processor or just mash the bananas with a fork and chop the dates very finely with a knife.
Add the rolled oats to the melted butter and honey and follow with dates and banana and cinnamon (if using), stirring well to combine.
Pour the mixture into the prepared casserole dish and smooth out with the back of a spoon.
Carefully mark 16 servings with the back of a knife and place a banana slice in each square (optional).
Bake in the preheated oven for about 30 minutes until golden brown.
Cool down and enjoy!
Nuts
- Nutritional information is approximate per serving and should be used as a guide only.
- You can substitute golden syrup or agave syrup for the honey, but since both are refined sugars, your flatbreads won't be without refined sugar.
- If you don't have dates, just increase your banana to 300g.
- Store your pancakes in the airtight container for up to 4 days (2 days if topped with banana slices). Alternatively, you can freeze them tightly wrapped for up to 3 months.
Nourishment
Nutritional Information
healthy banana flapjacks
amount per serving
calories123Calories from fat 45
% Daily Value*
Gordo5g8%
2 grams of saturated fat10%
cholesterol9mg3%
Sodium2mg0%
Potassium122mg3%
carbohydrates19g6%
Phases 2g8%
sugar 7 gr8%
protein2g4%
Vitamin A117UI2%
Vitamin C1mg1%
calcium12mg1%
Ferro1mg6%
*Percent Daily Values are based on a 2000 calorie diet.
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Update notes:This post was originally published in27. October2017and republished inOctober 2019with some useful information, new photos, recipe card, step-by-step instructions with photos.
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