Don’t you hate it when you buy bananas and they turn brown and mushy? Maybe you went out of town over the weekend and came home to black-spotted bananas. Yuck! Don’t throw them away! I have the perfect recipe for you.
These banana pancakes are made with three ingredients. That’s right – three! I’m not even sure who came up with the original recipe, but I heard about it long ago from a friend. Since then, I have made dozens of batches and changed the recipe to make it healthier for my lifestyle.
Low-carb and full of nutrition, these pancakes takes less than 10 minutes to make and will please everyone.
To up my nutrition game, I also like to add one packet or one scoop of Vital Proteins Collagen Peptides in this recipe (not pictured above). Each serving is approximately 30 grams of carbohydrate, 15 grams of protein and 3 grams of fiber (not including the optional toppings).
Soooo, it doesn’t make for the BEST looking pancakes, but your mouth doesn’t care. These are delicious! Give them a try.
Make sure to read my cooking notes at the bottom 🙂
3 Ingredient Banana Pancakes
Peel banana and mash in a bowl with a fork.
Crack 1 egg into the bowl and add cinnamon and protein powder. Mix well with a fork until all ingredients are blended together. The consistency will be slightly runny. Set bowl aside.
Heat a non-stick pan on medium heat. Spray pan with organic non-stick cooking spray (coconut or canola oil is best).
Once pan is hot, use a 1/8th measuring cup or approximately 2 tablespoons to pour mixture on pan into individual pancakes. Leave at least 2 inches in between each pancake.
Depending on pan size, I would recommend cooking 2 small pancakes at a time (unless using a flat skillet). Makes 4 small pancakes.
The mixture is thin and it will spread. Be careful not to cook the pancakes too close together.
Cook each pancake about 2 minutes on each side or until golden brown. Once cooked through, top your banana pancake stack with nut butter and hemp seeds. ENJOY!
- Bananas are naturally sweet so keep an eye on them and don't let the batter burn. Do not cook on high heat.
- Due to the thin consistency, the pancakes are difficult to flip over. It takes a little finess but I would recommend using 2 utensils (example: 2 spatulas OR 1 spatula and 1 fork/spoon to help guide the pancake to flip over).