Breakfast
Easy 3-Ingredient Banana Pancakes
Diet Style
Tools You'll Need
- Measuring cups
- Measuring spoons
- Fork
- Whisk
- Spatula
- Oven-proof plate
- 10" nonstick skillet
Ingredients
- 2 ripe bananas
- 2 large eggs
- ½ teaspoon baking powder
- 2 tablespoons unsalted butter for frying
Directions
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Preheat oven
Preheat oven to 225º.
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Mash bananas
Using the back of a fork mash the bananas until there are no chunks.
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Mix eggs and baking powder
Crack eggs into bananas and add baking powder. Whisk until fully combined and set aside.
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Preheat skillet
Place your nonstick skillet over medium-low heat.
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Melt butter
Melt about a ½ tablespoon of butter in the skillet.
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Scoop batter onto skillet
Scoop ¼ cup or 3 tablespoons of the banana mixture into the pan and repeat to form 2–3 pancakes in your pan.
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Cook pancakes
Cook until bubbles begin to form on top and the pancake is golden brown (about 3–4 minutes). Flip the pancake with your spatula and cook the other second side until it's a golden brown.
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Repeat with remaining batter
Remove to an ovenproof plate and place in oven to keep warm. Prepare the pancakes with the remaining batter, cleaning the pan with a paper towel between each use.
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Serve and enjoy
Consider adding some chopped walnuts, blueberries, and/or a dash of cinnamon to the batter. Try topping with your favorite nut butter instead of syrup, too. After garnishing, enjoy immediately!
Chef's Note:
Depending on the size of your bananas you should yield approximately 8 pancakes. If your bananas are not quite ripe pierce with a sharp knife and wrap them in a paper towel and microwave for 30 seconds at a time till they are soft. Let bananas cool before adding the eggs to avoid scrambling. Note: nutritional facts are for pancakes only, and don't include additional toppings.
Nutrition Info
Per Each Serving
-
Calories
139
-
Fat
8g
-
Saturated Fat
4g
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Protein
4g
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Total Carbs
14g
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Fiber
2g
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Sugar
6g
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Sodium
82mg
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Cholesterol
108mg