If you want to make a yummy breakfast, but are a little short on time, these grain-free banana pancakes are so quick and simple to whip up.
Ingredients
- 1 small banana or 1/2 a large mashed
- 2 large eggs or 1 egg and 1/2 cup liquid egg whites to up the protein grams *
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 teaspoon extra-virgin coconut oil
- 1/16 tsp of pure monk fruit extract or sweetener of your preference to taste.
- 1/2 cup of fresh or thawed berries (optional)
*Optional – If you use egg whites you may want to add some fiber to thicken your pancake. 1-2 teaspoons of oat fiber, ground flax, or psyllium fiber.
Directions
Whisk the mashed banana, eggs, baking powder, and cinnamon together to make a batter.
Heat the skillet or griddle to medium heat. Rub the surface with the oil. Drop the batter onto the skillet and cook the pancake for 2-3 minutes, watching for the top to start bubbling. Flip the pancake and cook until golden on each side. Transfer the pancake to a plate. Make 2-3 smaller pancakes at a time or make larger pancakes, whatever your preference. Serve with berries, if desired.
Serves 1.
Per serving: approx. 303 calories, 30 g carbohydrate, 17 g sugar, 14 g protein, 14 g fat. (with berries)
