These single-serving pancakes are a bit more like the custardy center bite of French toast: fluffy, eggy, and golden delicious.
1 medium ripe banana
2 tablespoons whole-wheat flour
1 large egg, lightly beaten
How to Make It
Mash banana with a fork until smooth. Add flour and egg; stir well with a whisk.
Heat a large nonstick skillet or griddle over medium-high heat. Spoon batter onto skillet, using one-third of batter for each pancake. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 to 2 minutes or until bottoms are lightly browned.
100-Calorie Toppers Sweet: 2 tablespoons part-skim ricotta cheese, 1 teaspoon toasted walnuts, 1/4 cup blueberries, and 1 teaspoon honey Savory: 2 teaspoons creamy almond butter mixed with 1 1/2 tablespoons warm 1% low-fat milk, 1 slice cooked and crumbled center-cut bacon, and 1 teaspoon almonds
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