Gentle Banana Pancakes

This is a very basic recipe however you can enhance the flavor with some cinnamon and vanilla extract. I recommend about ¼ teaspoon of vanilla extract and ¼ teaspoon of ground cinnamon.

For cooking, use coconut oil, sunflower oil, or unsalted butter.

Servings: small pancakes

Calories: 51kcal

Ingredients

1 large banana ripe with spots and mashed
2 large eggs
2 tablespoons oil or unsalted butter
pinch of salt optional

US Customary - Metric

Instructions

Add the mashed banana, eggs, and salt to a bowl and whisk to blend well. You can also blend the ingredients in a food processor or blender.
Heat a skillet on a low setting.
Add some cooking oil or butter to coat the bottom of the skillet.
Add one to two tablespoons per pancake in the skillet and cook on a low steady heat. Wait for the pancakes to be cooked around the edges and test to see if you can slip a spatula under the pancake to flip it. These pancakes are best when cooked slowly to avoid burning them.
When ready, flip each pancake and cook for just a bit longer. Repeat for the rest of the battter.
Store them in the refrigerator for several days.

Nutrition