Bananas are amazing for healthifying baked goods because they add moisture and sweetness. Whether you incorporate one to your favourite quick bread or muffin to reduce fats and refined sugars, it is very likely to be successful. The only rule of thumb to your experimentation is to never add bananas to replace all the fats a recipe calls for (banana bread can be an exception), and to never use it for cookies (unless you like your cookies to taste like mini muffins or whoopie pies). Our body needs healthy fats for us to function optimally, so there really is no reason to substitute fats like coconut oil out of your favourite baked goods!

By the way, coconut oil can be substituted in any recipe that calls for vegetable, olive, canola, sunflower or any other kind of liquid form of oil. Most of the time, coconut oil can also be substituted in recipes calling for butter, but results may vary in texture. Experimenting with ingredients to healthify a traditional recipe is my favourite aspect of baking and cooking because I love to be surprised; it’s like opening presents on Christmas morning!

These banana spiced pancakes are perfect for those mornings when you have a little time to spare to whip up something extra delicious! I would totally refrain from hitting the snooze button so I can make myself my family a giant stack of scrumptious wholesome pancakes to fuel their morning!

Refined sugar free, gluten-free, and looking seductive as flannel shirts on human beings (don’t judge just ‘cus plaid and country music is my jam), who can say no to these tall stacks of pancakes?