Equipment
- Mixing bowl
- Fork or potato masher
- Whisk
- Non-stick skillet or griddle
- Spatula
Ingredients
- 1 ripe banana, mashed
- 1 large egg
- 1 tablespoon peanut butter
- 1 pinch baking powder
Instructions
- In a mixing bowl, mash the banana until mostly smooth.
- Add the egg and mix until fully combined.
- Stir in the peanut butter and baking powder until the batter is smooth.
- Heat a non-stick skillet over medium-low heat.
- Lightly grease the pan if needed.
- Pour small portions of batter into the pan to form mini pancakes.
- Cook for 2-3 minutes, or until bubbles form and the edges begin to set.
- Carefully flip and cook for another 1-2 minutes, or until golden brown and cooked through.
- Serve warm.
Notes
- Use a ripe banana for better sweetness and softer texture.
- Cook on medium-low heat because banana pancakes can burn faster than regular pancakes.
- Make smaller pancakes so they are easier to flip.
- For extra flavor, add cinnamon, vanilla extract, or a few chocolate chips.
- This recipe is naturally flourless and has no added sugar.
Nutrition
| Calories | 290 kcal |
|---|---|
| Carbohydrates | 34 g |
| Protein | 12 g |
| Fat | 13 g |
| Saturated fat | 3 g |
| Cholesterol | 186 mg |
| Sodium | 130 mg |
| Potassium | 560 mg |
| Fiber | 4 g |
| Sugar | 16 g |
| Vitamin A | 350 IU |
| Vitamin C | 10 mg |
| Calcium | 70 mg |
| Iron | 1.5 mg |