Two-Ingredient Banana Pancakes
These delicious and unbelievably simple pancakes are best enjoyed right after cooking. With just eggs and a banana, you can have healthy grain-freepancakes with no added sugar.
Ingredients
2 large eggs
1 medium banana
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.
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
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.
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.
Nutrition Facts (per serving)
124 Calories 5g Fat 14g Carbs 7g Protein
124 Calories 5g Fat 14g Carbs 7g Protein
0 Comments