Ingredients
- 2 ripe bananas
- 2 large eggs
- 1/4 cup all-purpose flour or oat flour
Instructions
- Mash the ripe bananas in a bowl until mostly smooth with a few small lumps.
- Add the eggs and whisk until well combined and slightly fluffy.
- Stir in the flour or oat flour to form a thick batter. Adjust consistency with more flour or a splash of milk/water as needed.
- Heat a nonstick skillet over medium-low heat and lightly grease it.
- Spoon 2–3 tablespoons of batter per pancake onto the skillet and shape into rounds.
- Cook for 2–3 minutes until bubbles form and edges set, then flip and cook another 1–2 minutes until golden.
- Keep pancakes warm in a low oven while cooking the rest. Serve hot.
Notes
- Use oat flour or gluten-free flour for a gluten-free version.
- Add a scoop of protein powder or Greek yogurt for extra protein.
- Stir in chocolate chips, blueberries, or nuts for variety.
- Mix in cinnamon, nutmeg, or vanilla for extra flavor.
- Use flax or chia eggs to make it vegan.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 3-4 pancakes
- Calories: 210
- Sugar: 8g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 105mg
