Step 2: Beat the Eggs
In a bowl, whisk together the mashed banana and eggs. Blend the banana and eggs together with a whisk. The consistency and smoothness of the combination should be about right.
3. Flavor it up as you want!
A dash of cinnamon or a few drops of vanilla essence may be added to the mixture for an additional flavor boost if desired. Though not required, this step does complete the look.
(4) Preheat a skillet.
In a skillet or frying pan that does not stick, heat the oil over medium heat. To keep things from sticking, you may add a little olive oil or butter to the pan if needed.
5. Get the Pancakes Cooked
Drop spoonfuls of batter onto the heated griddle to make pancakes. You have complete creative control over their size. Once set and golden brown, cook for one to two minutes each side. Once cooked, the pancakes should easily turn over.
Step 6: Enjoy!
Move the pancakes to a serving dish once they’re done cooking. Feel free to top them with your preferred healthy toppings, such as fresh berries, yogurt, or nuts, or eat them plain.
Some helpful hints: use ripe bananas for pancakes; they’ll be naturally sweeter and more delectable than pancakes made with sugar.
Time in the Pan: Keep a close watch on the pancakes to make sure they don’t burn, and don’t cook them for too long.
These pancakes are delicious on their own, but they can be amplified with some fruit, nut butter, or Greek yogurt for a heartier dinner.
After reading this, you should be able to whip up a batch of these nutritious banana and egg pancakes in no time at all. This healthy breakfast alternative is ideal for hectic mornings as it is naturally sweet and contains no added sugar. Make it a try, and you’ll have a healthy, tasty, and speedy breakfast in no time!
