Simple, quick and easy to make. With just 2 ingredients, these pancakes are paleo, gluten-free, dairy free, grain free, and no sugar added. This recipe is for the basic version. Contribute add-ins, as desired.
INGREDIENTS:
1/2 cup very well mashed ripe banana
2 eggs
2 eggs
DIRECTIONS:
1. Mix banana and egg in a medium bowl. Heat a skillet to medium, and spray with nonstick spray. Scoop about 1/4 cup of the batter onto the skillet. Cook until edges are dry- the pancake will be thin. Flip and cook the other side briefly. Repeat with the remaining batter. You should be able to get 4 or 5 thin pancakes.
TIPS:
Suggested Add-ins or toppings:
*mini chocolate chips
*tiny blueberries
*nutella + strawberries
*peanut or almond butter + honey
*maple syrup
*mini chocolate chips
*tiny blueberries
*nutella + strawberries
*peanut or almond butter + honey
*maple syrup
Nutritional Information per serving:
Serving size: Recipe divided in half (no add-ins)
Calories per serving: 122
Fat per serving: 5.3g
Saturated Fat per serving: 1.6g
Sugar per serving: 7g
Sodium per serving: ,span class=”sodium”>71g
Fiber per serving: 1.3g
Protein per serving: 6.8g
Cholesterol per serving: 185mg
Carbohydrates per serving: 13.2g
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