Banana Pancake (with egg)
These Banana Pancakes with Egg are a healthy and delicious breakfast option that is easy to make and gluten-free. The pancakes are made with ripe bananas and eggs, making them a good source of protein, fiber, and potassium. This recipe is also dairy-free, making it suitable for those with a dairy allergy. The pancakes are naturally sweet, so there's no need to add any sugar. However, you can add a drizzle of honey or maple syrup if you prefer your pancakes to be sweete
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
60 kcal
Protein
2 g
Carbs
8 g
Fat
2 g
Fiber
0 g
Ingredients
Common salt
0.25 tsp (1.25g)
Banana
2 small (200g)
Baking powder
0.5 tsp (2.5g)
Egg, poultry, whole, raw
2 medium (100g)
Olive Oil
1 tsp (5g)
Vanilla Extract
0.5 tsp (2.5g)
Instructions
Preparation
Mash the banana with a fork until smooth, or blend it for a lump-free texture.
Cooking Steps
In a mixing bowl, combine the mashed banana, eggs, vanilla extract, and baking powder. Mix until well-combined.
Heat a non-stick pan over medium heat and lightly grease it with oil.
Pour a small ladle of the batter onto the pan. Cook for 1-2 minutes until bubbles form on the surface.
Flip the pancake gently and cook for another 1-2 minutes until golden brown.
Repeat with the remaining batter.
Serve warm.
NotesNutritional values are approximate and may vary depending on the specific ingredients used