Ingredients
2 ripe bananas
2 large eggs (or 1/3 cup egg whites for higher protein)
1 teaspoon pure vanilla extract
1/2 tablespoon oil for frying (plus more as needed)
Instructions
- In a medium bowl, mash bananas until smooth.
- Add eggs and vanilla extract. Stir until fully combined.
- Preheat a ceramic non-stick skillet over medium heat. Add oil and heat until sizzling.
- Scoop about 2 tablespoons of batter per pancake into the pan (3 per batch).
- Cook for 1 minute until bottoms are golden. Carefully loosen edges and flip before centers fully set.
- Cook another 30 seconds until done. Reduce heat if needed to prevent burning.
- Repeat with remaining batter, adding oil as necessary.
- Serve warm or cold with toppings of choice.
Notes
- Extra Protein: Use egg whites for a thicker, higher-protein version.
- Add-ins: Stir in cinnamon, chia seeds, or hemp hearts.
- Toppings: Pair with nut butter, yogurt, fruit, or maple syrup.
- Savory Twist: Omit vanilla, add herbs or cheese.
- Storage: Refrigerate up to 5 days or freeze up to 3 months. Reheat in microwave or enjoy cold.
- Prep Time: 2 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack
- Method: Pan-Frying
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 3 pancakes
- Calories: 150
- Sugar: 9g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 125mg
