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2-Ingredient Wheat-Free Banana Pancakes (Paleo) Recipe

Recipe by: Karen Gaudette Brewer

"I whip up these simple banana pancakes for my toddler for a quick homemade breakfast on busy mornings. It gets him to eat eggs and helps me use up those last ripe bananas!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep5 m
  • Cook5 m
  • Ready In10 m
  • 1Heat a large skillet over medium heat; add butter.
  • 2Mash banana chunks in a bowl using a fork until it becomes a wet consistency. Add egg and whisk mixture until batter is smooth.
  • 3Drop batter into the hot butter to make 2 pancakes. Cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 2 minutes.
Footnotes
  • Cook's Note:
  • This recipe doubles easily.
  • Frying the pancakes in butter creates nice crispy edges.
  • Substitute 1 tablespoon coconut oil for the butter, if desired.
Ingredients
  • 1 servings
  • 228 cals
  • 1 teaspoon butter
  • 1 large banana, broken into chunks
  • 1 large egg
Nutrition

Amount per serving ( 5 total)

  • Calories:
    228
    11%
  • Fat:
    9.5
    15%
  • Carbs:
    31.5
    10%
  • Protein:
    7.8
    16%
  • Cholesterol:
    197
    66%

Based on a 2,000 calorie diet

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