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.
Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website.
EatingWell’s Editorial Guidelines
Low-Carb Diabetes-Friendly Nut-Free Dairy-Free Low-Sodium Soy-Free Heart-Healthy Vegetarian Gluten-Free Low-CalorieJump to Nutrition Facts
- Blending just two staple ingredients makes this a quick and easy breakfast solution.
- Bananas are soft, naturally sweet and a source of fiber that supports digestive health.
- When cooking, keep the pancakes small, about 2 tablespoons, which will be easier to flip.
Keep Screen Awake
Ingredients
1/2x1x2x
Original recipe (1X) yields 2 servings
- 2 large eggs
- 1 medium banana
Directions
- Puree eggs and banana in a blender until smooth.
- Lightly oil a large nonstick skillet (see Tip) 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.
Equipment
Blender, nonstick skillet
Tip
To lightly oil a nonstick skillet, dab a piece of crumpled paper towel with oil and rub the oil over the surface of the skillet.
