Amazingly quick and easy banana pancakes that even my two-year-old loved. There are countless topping alternatives, including agave nectar, syrup, honey, butter, and nutella.
| Prep Time: | 1 mins |
| Cook Time: | 4 mins |
| Total Time: | 5 mins |
| Servings: | 1 |
| Yield: | 1 pancake |
Ingredients
- 1 medium banana
- 2 eggs
- ½ tablespoon ground cinnamon
- ½ teaspoon butter
Instructions
- Mash banana in a bowl; add eggs and beat until well incorporated. Add cinnamon and stir.
- Heat butter in a skillet over medium-low heat. Pour a small amount of batter into the center of the skillet. Cook until pancake is firm, 3 to 5 minutes. Flip carefully and cook 1 minute more.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 377 mg |
| Dietary Fiber | 5 g |
| Protein | 14 g |
| Saturated Fat | 5 g |
| Sodium | 156 mg |
| Sugars | 15 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
After reading some of the reviews, I used 1 egg to 1 banana and add a little flour .
Omelet with banana. Odd to put Nutella or syrup. Not an appealing consistency. Do not recommend.
We ate them, based on a double recipe. But I recommend the originator go back to the drawing board.
Love this for very ripe bananas. Kids probably would not.
Too tedious and hardly worth the time and effort…do. It make for more than 2 people…who you really like!
You can not make pancakes without flour and I think that 2 eggs are not necessary for 1 pancake. The thing in not edible.
I liked all the cinnamon in this, and it tasted plenty sweet. I just topped with a little whipped topping. However, these type of pancakes are always difficult for me to flip, and this one was too. It broke apart.