Banana Pancakes

Banana Pancakes

Banana Pancakes

dalia-brunschwig
servings
1

Equipment

Ingredients

  • 1 ripe banana

  • 2 large eggs, lightly beaten

  • 1 tsp oil, for cooking (optional)

Instructions

1
Mash the banana. Peel the banana and break it up into several big chunks in a medium bowl. Use a dinner fork to thoroughly mash the banana. Continue mashing until the banana has a pudding-like consistency and no large lumps
2
Stir in the eggs. Pour the eggs over the banana and stir until completely combined.
3
Heat a pan over medium heat. Heat a cast-iron pan, nonstick frying pan, or griddle over medium heat. Melt a little butter or warm a little vegetable oil in the pan if desired.
4
Drop about 2 tablespoons of mixture into the pan. It should sizzle immediately — if not, turn up the heat slightly. Repeat with dropping more batter into the pan, leaving at least an inch or two between pancakes.
5
Cook for about 1 minute. Cook the pancakes until the bottoms look browned and golden and flip over to cook the other side for another minute or so
6
Serve warm. These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey, or any extra toppings you'd like, such as nuts or fruits
Author profile
Dalia Brunschwig

Dalia Brunschwig is a Certified Nutrition Health Coach living in Zurich, Switzerland where she has helped hundreds of Jewish women to a healthier lifestyle giving them the tools and system based on her Fully in Balance approach. 

instagram.com/fullyinbalance  linkedin.com/in/daliabrunschwig-benamu

Dalia Brunschwig

Dalia Brunschwig is a Certified Nutrition Health Coach living in Zurich, Switzerland where she has helped hundreds of Jewish women to a healthier lifestyle giving them the tools and system based on her Fully in Balance approach. 

instagram.com/fullyinbalance  linkedin.com/in/daliabrunschwig-benamu

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