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3-Ingredient Pancakes

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 10 mins
Total time 10 mins
Yield

Serves 1 (serving size: 3 pancakes)

These single-serving pancakes are a bit more like the custardy center bite of French toast: fluffy, eggy, and golden delicious.

Ingredients

  • 1 medium ripe banana
  • 2 tablespoons whole-wheat flour
  • 1 large egg, lightly beaten

Nutrition Information

  • calories 228
  • fat 5.5 g
  • satfat 1.8 g
  • monofat 1.9 g
  • polyfat 1.2 g
  • protein 10 g
  • carbohydrate 38 g
  • fiber 5 g
  • cholesterol 186 mg
  • iron 2 mg
  • sodium 72 mg
  • calcium 39 mg

How to Make It

  1. Mash banana with a fork until smooth. Add flour and egg; stir well with a whisk.

  2. 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.

  3. 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

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.