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Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Michelle Klug
Recipe by Cooking Light October 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
10 mins
total:
10 mins
Yield:
Serves 1 (serving size: 3 pancakes)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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

Chef'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.

Nutrition Facts

228 calories; fat 5.5g; saturated fat 1.8g; mono fat 1.9g; poly fat 1.2g; protein 10g; carbohydrates 38g; fiber 5g; cholesterol 186mg; iron 2mg; sodium 72mg; calcium 39mg.
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