Pancakes are one of those indulgent luxury breakfasts you only get to treat yourself to on the weekends.
Until NOW. These are as simple as it gets, with 3 ingredients and no more than 5 minutes needed to prep, fry and flip them on your plate, hot, hearty and healthy.
These pancakes are flour free, dairy free and gluten free, and rely on just two nutrient-packed ingredients for their natural sweetness, creamy texture, and high protein and fiber content: Eggs. And bananas. Bancakes.
Add fun, healthy and delicious toppers to boost this breakfast’s nutrient profile even higher, like almond butter, powdered cinnamon, strawberry slices or blueberries.
These bancakes make every morning a Saturday morning.
1 ripe banana
½ tsp baking powder
Coconut oil for frying
Optional toppers: almond butter, coconut butter, cinnamon, strawberry slices, blueberries, etc.
Break up the banana into chunks into a bowl, and mash it up with a fork until it’s creamy without lumps. Stir in the baking powder.
In a separate bowl, crack in the eggs and whisk them well. Pour the whisked eggs into the mashed banana bowl and continue whisking until everything is combined very well into a consistent batter.
Heat up a skillet with some coconut oil over medium heat. Carefully spoon the batter into the skillet to create small pancakes with space in between, using about 2 tablespoons per cake. Cook each side for about 1 minute or until golden brown (you won’t see bubbles), then use a spatula to flip the cakes and cook the other side for about 1 more minute, or until it appears set.
Remove the finished hot cakes to a plate. Continue frying up pancakes with the rest of the batter, plate them, top them and serve.
Nutrition Facts per serving: 108 calories/4g total fat (1g saturated fat)/8g total carbs (1g dietary fiber)/6g protein