Ingredients
2 ripe bananas (medium/large size)
2 eggs
80 g flour
1 pinch baking powder
1 pinch baking soda
1 pinch salt
Optional: fresh fruit, toasted nuts, maple syrup, lemon juice
Instructions
- Mash the bananas with a fork until smooth.
- Add the eggs and whisk vigorously until the mixture becomes slightly foamy.
- In a separate bowl, mix flour, baking powder, baking soda, and salt.
- Incorporate the dry ingredients into the banana-egg mixture and stir until smooth.
- Heat a lightly greased nonstick skillet.
- Spoon about 2 tablespoons of batter per pancake and spread gently.
- Cook for about 1 minute on each side, until golden and fluffy.
- Serve warm, plain or with your favorite toppings.
Notes
- Add cinnamon or vanilla extract for extra flavor.
- Swap wheat flour for oat or whole wheat flour for more fiber.
- Mix in chocolate chips, blueberries, or raspberries before cooking.
- Store in the fridge for up to 2 days or freeze and reheat in the toaster.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 pancake
- Calories: 70
- Sugar: 3g
- Sodium: 45mg
- Fat: 1.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 35mg
