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.
Special Diets:
Method
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.
Nutritional Info
Serving Size
8 tiny pancakes
Calories
130
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.