Healthy Banana Pancakes Only 3 Ingredients Food

3-INGREDIENT HEALTHY BANANA PANCAKES

Steps:

• Mash banana in a medium bowl.
• In a separate bowl, whisk together the two eggs.
• Add eggs to banana and whisk together until thoroughly combined. Whisk in salt and cinnamon.
• Preheat a griddle or large skillet over medium heat. Spray griddle with cooking spray and use a tablespoon to drop batter onto griddle. Let set for a few minutes, and then flip with spatula. Cook for an additional minute or two on remaining side and remove to plate.

THREE-INGREDIENT BANANA PANCAKES

Steps:

• Mash banana in a bowl; add eggs and beat until well incorporated. Add cinnamon and stir.
• Heat butter in a skillet over medium-low heat. Pour a small amount of batter into the center of the skillet. Cook until pancake is firm, 3 to 5 minutes. Flip carefully and cook 1 minute more.

HEALTHY BANANA PANCAKES RECIPE BY TASTY

Steps:

• Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then mix in oats and cinnamon.
• Heat a skillet to medium and add in a scoop* of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
• Garnish your pancakes with your favorite toppings! We used banana slices, chopped walnuts & maple syrup.
• *Note: Use ½ cup (65) for scooping the batter to yield 4 thicker pancakes; Use ⅓ cup (40 g) to yield 6 smaller pancakes.
• Enjoy!

BANANA PROTEIN PANCAKES

Steps:

• Whisk the mashed banana, whey protein powder, vanilla, baking powder and salt in a medium bowl until combined. Whisk the egg and egg white in a separate small bowl. Whisk the eggs into the banana mixture until combined.
• Heat a large nonstick skillet over medium heat and lightly brush with coconut oil. Pour 2 tablespoons of the batter into the skillet for each pancake and cook until just set around the edges and the bottom is lightly browned, 45 seconds to 1 minute. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 45 seconds to 1 minute more. Transfer to a plate. Repeat with the remaining batter, brushing with more coconut oil in between batches. Serve with syrup.

BANANA PANCAKES

Steps:

• In a bowl, mash 1 large banana with a fork until it resembles a thick purée.
• Stir in 2 beaten eggs, a pinch of baking powder (gluten-free if coeliac) and a splash of vanilla extract.
• Heat a large non-stick frying pan or pancake pan over a medium heat and brush with ½ tsp oil.
• Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side, then tip onto a plate. Repeat the process with another ½ tsp oil and the remaining batter.
• Top the pancakes with 25g roughly chopped pecans and 125g raspberries.