Editor’s note: After several requests, we ran the nutrition numbers and added that information to the bottom of the recipe.
Pancakes shouldn’t be complicated. Most recipes out there are pretty uncomplicated, in fact, and yield delicious pancakes for the whole family.
To simplify things even further, this recipe only requires 3 ingredients (not including add-ons like berries, butter, etc), and takes only a few minutes to throw together.
Since my other half doesn’t do pancakes, I am the solo pancake lover in the household, which is why I was looking for a really healthy recipe that serves one. You can double, triple, or quadruple it to fit your household.
The texture of these pancakes are different than normal pancakes, so if you’re looking for IHOP-esque flapjacks, try one of these instead. These are a little more ‘eggy’ and not quite as billowy, but I enjoy the texture and knowing they’re super nutritious (9 grams of protein and only 230 calories) is a definite plus. Plus, no need to run out and get a carton of buttermilk at the crack of dawn.
1 large egg
1 ripe banana
2 tablespoons flour
1. Mash ripe banana in a bowl and combine with egg and flour. Whisk until all ingredients are combined.
2. Heat a nonstick skillet over medium-high heat. Spoon the batter onto the skillet, using 1/3 of the batter for each pancake. Cook pancakes for about 2 minutes until bubbles form and edges brown. Flip and cook another minute or so until brown on both sides.
This is a base recipe, but you can adapt it to fit whatever you have handy. Sometimes, I sprinkle cinnamon and nutmeg into the batter, or put a teaspoon of peanut butter for extra protein. Try them for yourself, and let me know what you think in the comments below.
SERVES 1 (about 3 pancakes)
CALORIES 233; FAT 5.3g (sat 1.7g; mono 1.9g; poly 1.1g); PROTEIN 9g; CARB 39g; FIBER 3.5g; CHOL 186mg; IRON 1.9mg; SODIUM 72.5mg; CALC 36.2mg
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