Everyone loves a classic pancake breakfast, and this 3-ingredient recipe makes them easier to prepare than ever. Pair then with a protein, like eggs, yogurt or cottage cheese, to add in some protein and make it a complete meal. If you want to cut back on the maple syrup, use melted frozen berries instead.
Prep Time
5 minutes
Cook Time
15 minutes
Makes
8 pancakes
Ingredients
- 2 medium ripe bananas
- 4 large eggs
- ½ cup whole wheat flour
- Optional: ground cinnamon, milled flaxseed, chopped nuts
- Avocado oil for cooking
Preparation
- In a medium mixing bowl, mash the banana with a large fork until it’s smooth. Add the eggs and whisk until the eggs are evenly incorporated into the banana.
- Add the flour and any optional ingredients to batter. Gently stir until combined. Set aside while you preheat the skillet.
- Heat a large skillet with oil, and scoop ¼ cup batter onto the hot skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form which will take 2 to 3 minutes.
- Flip the pancakes, then cook until lightly golden on both sides. Repeat the process with the remaining batter.
- Serve immediately.
- Store leftovers in an air-tight container for 3 to 4 days or store frozen for up to 3 months.
Nutrition Information
Serving Size: 2 pancakes
Calories: 181, Fat: 6 g, Sat Fat: 2 g, Protein: 9 g, Carbohydrates: 25 g, Fiber: 3 g, Sodium: 63 mg
Adapted from: Cookie and Kate
