Recipe courtesy of The Kitchen
Two-Ingredient Banana Pancakes
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- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 271
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 15 g
- Protein
- 14 g
- Cholesterol
- 372 mg
- Sodium
- 143 mg
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 271
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 15 g
- Protein
- 14 g
- Cholesterol
- 372 mg
- Sodium
- 143 mg
Ingredients
Directions
- Heat a skillet over medium heat and add some oil.
- Blend the eggs and banana in a blender until very smooth, 30 seconds to a minute. Pour the banana mixture in the hot skillet and cook for 1 minute. Flip and cook another minute. Serve immediately.
