Egg-and-Banana Pancakes|Print

Servings: 2

Medium ripe banana

Large eggs

Vegetable oil, for the pan

Baking powder

1/8 tsp

Salt

1/8 tsp

Vanilla

¼ tsp

Cocoa powder

1 tbsp

Honey

1 tbsp

Chopped nuts

½ cup (can be replaced with chocolate chips)

Granola

½ cup

Fresh fruit or berries

1 cup, for serving

Maple syrup, jam, confectioner’s sugar, fave toppings, for serving

Egg-and-Banana Pancakes

Prep:

30 m

Cook:

30 m

Ready in:

60 m

Peel the banana. In a medium bowl, mash it thoroughly with a fork until there are no more chunks at all.
Add any of the extras (you can choose one or a few or all at once, but in this case leave the chunky ingredients for when the pancakes are already on the pan).
Whisk the eggs in a separate bowl until the whites and yolks are properly combined. Add the eggs to bananas and extras, stir well. The batter will be quite loose, but don’t worry.
Pre-heat a large skillet over medium heat. Add a little oil, swirl to cover well. Pour 2 tablespoons of batter for each pancake, cook for 1 minute, sprinkle with chunky toppings, flip gently with a very thin spatula.
Cook for another minute until golden brown on both sides. You can cook the pancakes for several times on each side to let them brown properly and keep them from burning.
Serve warm with fave toppings.