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breakfast
Banana Pancakes
Naturally sweet pancakes made with ripe banana, egg, and whole-wheat flour. Freezer-friendly — make a double batch on weekends.
Prep5 min
Cook8 min
Serves1 toddler (6 mini pancakes)
Weight~150g
Ingredients
Ripe banana
1 medium
Egg
1 large
Whole-wheat flour
2 tbsp
Blueberries
Small handful
Nutrition per Serving
Calories220
Protein
9gCarbs
35gFat
6gFiber
4gwhole-grainfreezer-friendlyno-sugar-added
Instructions
1
Mash the banana in a bowl until smooth.
2
Crack in the egg and whisk together.
3
Fold in the whole-wheat flour until just combined.
4
Heat a non-stick pan over medium-low heat with a tiny bit of butter.
5
Drop tablespoon-sized portions and cook 2 minutes per side until golden.
6
Serve topped with fresh blueberries.
Finished Dish
Approximate weight: ~150g
Per serving
220 cal