These delicious and unbelievably simple pancakes are best enjoyed right after cooking. With just eggs and a banana, you can have healthy grain-free pancakes with no added sugar. Serve with maple syrup and yogurt or ricotta cheese to add in some protein.

Carolyn Casner
Source: Eatingwell.com, October 2018
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Puree eggs and banana in a blender until smooth.

    Advertisement
  • Lightly oil a large nonstick skillet (see Tip) and heat over medium heat. Using 2 tablespoons of batter for each pancake, drop 4 mounds of batter into the pan. Cook until bubbles appear on the surface and the edges look dry, 2 to 4 minutes. Using a thin spatula, gently flip the pancakes and cook until browned on the bottom, 1 to 2 minutes more. Transfer the pancakes to a plate. Lightly oil the pan again and repeat with the remaining batter.

Tips

Tip: To lightly oil a nonstick skillet, dab a piece of crumpled paper towel with oil and rub the oil over the surface of the skillet.

Nutrition Facts

124 calories; protein 6.9g 14% DV; carbohydrates 13.8g 5% DV; exchange other carbs 1; dietary fiber 1.5g 6% DV; sugars 7.4g; fat 4.9g 8% DV; saturated fat 1.6g 8% DV; cholesterol 186mg 62% DV; vitamin a iu 307.8IU 6% DV; vitamin c 5.1mg 9% DV; folate 35.3mcg 9% DV; calcium 31mg 3% DV; iron 1mg 6% DV; magnesium 21.9mg 8% DV; potassium 280.2mg 8% DV; sodium 71.6mg 3% DV; thiaminmg 4% DV.

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/08/2019
Weight Watchers has actually been raving about this recipe for over a year. I find that without flour they have the texture more of a crepe. I add 2 T quinoa flour plus 1/4 t baking powder, or Klondike All Purpose Baking mix, and then I get very nice pancakes. Read More