It seems like banana and egg pancakes have become really popular lately, especially for those who are trying to eat healthy, stay fit, cut down on their intake of grains and refined carbs, or eat gluten-free. I like these pancakes simply because they’re delicious! They’ve got a light, fluffy texture, a slightly sweet taste, and they’re the perfect breakfast food because they combine my love for quick & easy recipes, eggs, bananas, pancakes, and the flavor of French toast all in one little 3-ingredient package. I could go on about how great they are, but don't just take my word for it- you'll want to give them a try for yourself. This recipe is for a single serving of pancakes. Calories: 180 Ingredients: 1 egg 1 banana (best if it's ripe) A sprinkle of cinnamon Directions: 1. Crack an egg into a small bowl, and scramble with a fork. 2. Add the banana to the egg, and mash it up very well. 3. Add a sprinkle of cinnamon, and mix it all together. 4. Coat a skillet with cooking spray, and preheat to medium-low. 5. Add one-fourth of the banana-egg mixture to the skillet. I like to make four pancakes with this recipe, because the pancakes are a bit fragile and are much easier to flip if they are small. 6. Let the first side cook for 3-4 minutes. It's ready to flip when the edges look slightly browned, the top is bubbling, and the pancake has fluffed up a bit. Carefully slide a very thin spatula under the pancake, flip it over, and cook for another 2-3 minutes. Remove it from the pan, and set aside. 7. After cooking the first pancake, spray the pan again, turn the heat down to low, and repeat from step #5. I cook the remaining three pancakes on low because the pan is usually pretty hot by this point, and they will burn if you keep the heat on medium. I also find that the cooking time shortens with each pancake, so just keep an eye on them. 8. Top the pancakes with some maple syrup if desired (I used about 2 tsp. of Aunt Jemima's classic light maple syrup) and enjoy!! Sooooooo yummy.
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