Easy, fast and healthy. Although they taste different than traditional pancakes, some say that they taste more like crepes.
Mash together egg and banana with fork.
Place a small amount of mixture on a hot skillet.
Don’t make large pancakes as they are more difficult to flip than “traditional”. Keeping them smaller like the size of a quart jar lid will help with the turning.
Get the spatula underneath most of the pancake before you try to flip for better turning results.
Brown and stack to serve.
Options to dress them up and make them your own:
Add a Tablespoon of milk to make it the desired consistency. If you like thinner pancakes, you may need 2 or 3 Tablespoons of milk, depending on size of egg and size of banana.
Or add some honey if you like them sweeter. Honestly, I was surprised how sweet they were with just the flavor of one banana.
Some people like to add a little bit of vanilla, like a quarter teaspoon, for flavor
Top with powdered sugar or maple syrup or jelly. Or another banana sliced up into circles.
Spray olive oil in pan. Or put a tab of butter in the pan. If you use a cast iron pan or teflon, you may not need anything to keep them from sticking.
Want them fluffier? Add a little baking powder to make them rise.
Make sure you cook them through and through, but not too high of heat or they may burn. They cook fast!
You can see that being patient and mashing the banana completely makes for smoother pancakes.
I often eat a banana before working out and fried eggs afterwards, so my stomach is very used to these two foods. It is very rare that I have pancakes. It’s a fun change of pace!
Did you try and like these? Add anything special? Did I miss something? Let me know by leaving a message below or sending me an email at Chris@becomingelli.com.