3-Ingredient Pancakes
These have to be the world’s easiest pancakes… they also happen to be one of my favourite quick, filling breakfasts!
Banana Egg Pancakes | Thrive Nutrition Coaching
In the spirit of Mardi Gras (aka Shrove Tuesday, Pancake Tuesday or Fat Tuesday… take your pick), I thought it fitting to share a pancake recipe with you. But here’s the thing: I can’t remember the last time I made traditional pancakes, because these are just SO EASY and filling. I tested a few different recipes to post, and after tasting all of them, my kids declared these the best. The texture isn’t your typical fluffy, cakey flapjack; they’re more like a thick crepe. So, here you go! The easiest but apparently still tastiest pancakes on the planet.
This is it! Seriously…
A few tips, because these aren’t your ordinary pancakes:
The riper the banana, the sweeter they will be. We don’t use maple syrup with these babies because they’re plenty sweet on their own.
If you have a stand mixer, use the whisk attachment and throw the banana in first to mash it, then add the eggs and cinnamon.
You can very easily double (triple, quadruple…) this recipe. The ratio is always 1 banana to 2 eggs.
Make the pancakes small (less than 1/4 cup batter each), because they’re delicate and will fall apart if you make them too large.
Serve them with a drizzle of natural PB or almond butter to make them extra-delicious.
Leftovers are even good cold.
Banana Egg Pancakes
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Melinda Edmonds | Registered Dietitian
prep time: 3
cook time: 4-6 minutes
total time: under 10 minutes
Servings: 1
Ingredients:
1 ripe banana
2 large eggs
dash of cinnamon
Directions:
- Preheat griddle or pan to medium-low. Oil lightly (I use avocado oil spray).
- Using a fork (or mixer), mash banana thoroughly.
- Whisk in eggs and cinnamon until smooth.
- Pour less than 1/4 cup of batter at a time onto hot griddle.
- Cook for 2-3 minutes per side, or until golden brown.
- Serve with your fave nut butter or berries.
