Banana Pancakes

three ingredient banana pancakes

Are you asking “where’s the syrup in this picture?” None needed. Trust me. These three ingredient Banana Pancakes are perfectly sweet and perfectly healthy. In fact, I’ve yet to eat one with a fork. Why? Because I’m usually grabbing one to eat – by hand –  on my way somewhere.

That “somewhere,” lately, is the pool. Husband and I have recently discovered swimming. Not synchronized swimming, because that would be weird.*

I’m talking about lap swimming. For exercise.

In all my years, I’ve never met a workout that I loved. Never felt the runner’s “high.” I can go a day {or a month} without “feeling the burn.” I don’t have the concentration level it takes to embrace “downward dog” on a regular basis. I did try {and love} aerial yoga a few times in California, but couldn’t find a place to practice near home without joining the circus.

A few friends have long raved about all the benefits of swimming, so we finally said “what the heck?!” And now I can’t wait to don my swim cap and goggles and log one more lap than I did yesterday.

It takes a lot of energy – which is where these hot little flapjacks from Cooking Light come in. 10 grams of protein are packed into each serving!

I feel good about having a couple of these before I head out – or when I come back. And there are only three ingredients in them: a ripe banana, an egg and a few tablespoons of whole wheat flour. That’s it!

One recipe comes together super fast by hand and makes 3 pancakes – a single serving. But sometimes I’ll pull out the food processor and multiply the recipe so I can keep several in the freezer. A quick zap in the microwave and you’re good to go.

Quick Tip! Your bananas aren’t quite  ripe? Just place unpeeled bananas on a cookie sheet in a 350º oven for about 7 minutes, until the skins turn black and they’re soft to the touch… and voila! Ripe bananas!

4.8 from 5 reviews
Banana Pancakes
These single-serving pancakes are a bit more like the custardy center bite of French toast: fluffy, eggy and golden delicious.
  • 1 medium ripe banana
  • 2 tablespoons whole-wheat flour
  • 1 large egg, lightly beaten
  1. Mash banana with a fork until smooth. Add flour and egg; stir well with a whisk.
  2. Heat a large nonstick skillet or griddle over medium-high heat. Spoon batter onto skillet, using one-third of batter for each pancake.
  3. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 to 2 minutes or until bottoms are lightly browned.

*I for one, LOVE the beauty of synchronized swimming. I’m just saying that it would be very unlikely that Husband and I would chose that as a joint activity.

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