Banana-Egg Pancakes

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 123.3
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 91.7 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 2.9 g
  • Protein: 6.2 g

View full nutritional breakdown of Banana-Egg Pancakes calories by ingredient


Introduction

I luv recipes that are super simple. These are veerrryy moist and soft; not what you would expect from a regular pancake(it just looks like one). BUT I SWEAR THEY'RE FRIKIN TASTY. I luv recipes that are super simple. These are veerrryy moist and soft; not what you would expect from a regular pancake(it just looks like one). BUT I SWEAR THEY'RE FRIKIN TASTY.
Number of Servings: 1

Ingredients

    3 tbs of Egg Beaters
    1 banana

    *overall about 160 calories IF RAW EGG IS USED

Tips

You can add a lil vanilla extract, BUT it's already sweet from the banana (and spreads/syrup if you add it on). I used two tbs per pancake as a measure to make a stack of 3 mini pancakes.
FLIPPING: This is the most difficult part. Slide your spatula under as much of the pancake as possible. If it's side is done and you greased the pan, it SHOULD sort of stick onto your spatula. Drag the pancake back and let it fall off from your utensil. Harder than it seems. Or maybe i'm just cooking it wrong :D


Directions

Heat a pan on medium-low heat. Mash a banana and mix it with one egg. Spray the pan with nonstick spray and pour in your pancake batter. Cook each side for about 2-3 mins and flip over. Serve on a plate(preferably) on their own or with fruits, toppings, syrups, or spreads.

Serving Size: 3 2.5-inch pancakes

Number of Servings: 1

Recipe submitted by SparkPeople user NATSEA.