Description
Cooking Light, October 2015
Ingredients
Scale
- 1 medium ripe banana
- 2 tablespoons whole-wheat flour
- 1 large egg at room temp., lightly beaten
Instructions
- In a bowl, mash banana with fork until smooth. Add flour and egg; stir well with a whisk.
- Heat a large non-stick skillet or griddle over medium-high heat. Spoon batter onto skillet, using one-third of batter for each pancake (makes 3 pancakes). 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.
- I strongly suggest topping pancakes with some ricotta, grated lemon, blueberries, and maple syrup. Yum!
Notes
The equipment section above contains affiliate links to products I use and love!
Nutrition
- Serving Size: 1
- Calories: 228
- Sodium: 72 mg
- Fat: 5.5 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 10 g
