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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I used VERY ripe bananas so the banana flavor was very strong. I also used oatmeal flour instead of whole wheat. These came out very similar to banana bread but much less time consuming, portion controlled and you don't have to fire up the oven. I ate them with ricotta, blueberries, walnuts and maple syrup.
The recipe should be titled "3 Ingredient Banana Pancakes" because the banana taste is very strong. It's a really good and easy recipe, but it doesn't taste like regular pancakes. They would be good with other stuff that goes well with banana pancakes, like chocolate chips.
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