• 1/3 cup organic pastry flour
  • 1 teaspoon baking powder
  • 2 tablespoons Truvia (or you can substitute with Stevia or sugar of choice)
  • 1/8 teaspoon salt
  • 1 tablespoon eggwhites
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons organic sour cream
  • 1/2 a banana, 1/4 mashed and 1/4 chopped



  • In a medium-sized bowl, mix together all dry ingredients for the banana pancake batter excluding the chopped bananas. Afterward, add in wet ingredients one-by-one, mixing well after each ingredient.
  • Once batter is mixed, you can either add chopped slices of banana so that chunks bake inside of pancakes or save those pieces for later for garnishing.
  • Heat a non-stick pan on the stove. You can sprinkle a small amount of coconut oil on pan if desired.
  • Spoon 1/3 of batter onto pan and cook on medium-high, flipping after dough has baked against the pan (about 30 seconds – 1 minute). Afterward, flip several times until pancake is completely cooked through. Repeat twice with remaining batter.
  • Allow your pancakes to cool for about 2 minutes. Top with whipped cream, chopped bananas (if still left over) and sprinkles.
  • Drizzle with chocolate.
  • Serve!


*Adapted from Skinny Girl Standard