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. Simply eaten out of hand, these pancakes are an easy portable snack for kids and adults, too.
- 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.
Per serving: 8 tiny pancakes, 130 calories (45 from fat), 5g total fat, 1.5g saturated fat, 185mg cholesterol, 70mg sodium, 16g carbohydrates (2g dietary fiber, 10g sugar), 7g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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