Some mornings, you just neeeeeeed pancakes for breakfast. And on some of those mornings, you need the easiest pancakes ever for breakfast — ones with just bananas and eggs. I usually make my Banana Oat Pancakes when I’m in the pancake mood, but I’ve been curious to try something simpler. Hence the genesis of Paleo Banana Pancakes. I whisked together very ripe bananas, eggs and egg whites. (I have used just 2 eggs, but liked the flavor for the second batch with an egg/egg white mix. You can also put the ingredient in a small food processor or blender if you really want a smooooooth batter.) Topped with some PB2 and maple syrup, these pancakes just hit the spot.
Ingredients (serves 2; makes about 6-7 mini pancakes).
For the Pancakes:
- 1 egg
- 2 egg whites
- 2 very ripe bananas
- PB2 powdered peanut butter and/or nut butters
- Maple syrup
- Unsweetened coconut flakes
- Chia seeds
- Chopped nuts
- Cinnamon sugar
- In a bowl, mash bananas. Add eggs and whisk well until smooth batter forms.
- Grease a frying pan or skillet with cooking spray and heat over medium heat.
- Once pan is hot, measure 1/4 c of batter and pour hot pan. Repeat to cook several pancake at once, but do NOT overcrowd pan. Flip once bubbles form and edges are firm, about 2-3 min. Continue until batter is gone.
- Stack 3-4 pancakes per serving and top with toppings of choices.
- I used about 1-2 t of PB2, 1/4 t chia seeds, 1 t coconut flakes and liberal amounts of maple syrup. For once, I really liked the “peanut butter” taste!
- Store in the fridge and eat within 1-2 days. They reheat quite well!
Like pancakes? Try oat versions.