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.
Two-Ingredient Banana Pancakes
Serves 2
Active Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 2 large eggs
- 1 medium banana
Directions:
- Puree eggs and banana in a blender until smooth.
- Lightly oil a large nonstick skillet 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.
Recipe nutrition per serving: 124 Calories, Total Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 186 mg, Carbohydrates: 14 g, Fiber: 2 g, Total Sugars: 7 g, Protein: 7 g, Sodium: 72 mg, Potassium: 280 mg, Iron: 1 mg, Folate: 35 mcg, Calcium: 31 mg, Vitamin A: 308 IU, Vitamin C: 5 mg.
EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.
©2024 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.
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