Ingredients
- 1 ripe banana
- 1 egg
- ½ teaspoon vanilla extract (Optional)
Why You'll Love This Recipe
These pancakes are quick to make and require only two ingredients, making them perfect for busy mornings. They are naturally sweet and gluten-free, offering a healthy twist on a classic breakfast favorite.
Helpful Chef Tips
- Use very ripe bananas for the best sweetness and easier mashing.
- Cook pancakes on medium-low heat to prevent burning and ensure they cook through.
- Flip the pancakes gently once bubbles form on the surface and the edges look set.
- Cook pancakes on medium-low heat to prevent burning and ensure they cook through.
- Flip the pancakes gently once bubbles form on the surface and the edges look set.
Step 1
Mash the banana in a bowl until it’s nice and smooth. Crack the egg in and mix everything together really well so there are no lumps left. If you want, stir in a splash of vanilla extract to add a little extra flavor.
Step 2
Heat up a non-stick skillet or griddle over medium heat and grease it lightly with butter or oil. Once it’s hot, pour some of the batter onto the pan to make small pancakes. Cook them until you see bubbles forming on the surface, which usually takes about a minute.
Step 3
Carefully flip the pancakes and cook for another minute or so, until they’re golden brown and cooked through. Remove them from the pan and repeat with the rest of the batter. Serve warm and enjoy!
Serving Recommendations
Serve these pancakes with fresh fruit, a drizzle of honey or maple syrup, or a dollop of yogurt. They also pair well with nut butter for added protein and flavor.
Refrigeration Tips
Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a microwave or toaster oven before serving for the best texture.
