Two-Ingredient Banana Pancakes

Rating: 4.33 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary test

active:
15 mins
total:
15 mins
Servings:
2

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Puree eggs and banana in a blender until smooth.

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  • 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

Serving Size: 4 pancakes
Per Serving:
124 calories; protein 6.9g; carbohydrates 13.8g; dietary fiber 1.5g; sugars 7.4g; fat 4.9g; saturated fat 1.6g; cholesterol 186mg; vitamin a iu 307.8IU; vitamin c 5.1mg; folate 35.3mcg; calcium 31mg; iron 1mg; magnesium 21.9mg; potassium 280.2mg; sodium 71.6mg.
Exchanges:

1 fruit, 1 medium-fat protein

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