Mashed banana, eggs and cinnamon make for tender, rich grain-free pancakes. Drizzle with maple syrup, honey or yogurt, or scatter fresh fruit over the top. For variety, stir healthful additions into the batter: try flaxseeds, nuts, chia or hemp seeds, a spoonful of almond butter, or spices like grated nutmeg or ground ginger.
- 1 banana
- 2 eggs
- 1 teaspoon ground cinnamon
Heat a large nonstick or well-seasoned cast-iron skillet over medium heat. Meanwhile, mash banana in a medium bowl. Add eggs and cinnamon and whisk until well combined. Spoon batter into the skillet to form 16 silver-dollar-sized pancakes, working in batches if needed. Cook, flipping halfway through, until deep golden brown on both sides and cooked through, about 5 minutes total. Transfer to a plate and serve.
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