These banana pancakes are one of the easiest breakfast's you will ever make. Not only do they have less than 3 ingredients but they are also gluten-free, grain-free and dairy-free. These pancakes land somewhere in between banana bread and a classic buttermilk pancake. While I recommend eating these with softened butter and maple syrup, you can definitely go a healthier route and top with fresh fruit.
1 ripe banana
1/4 tsp. cinnamon
unsalted butter, softened, for serving
pure maple syrup, for serving
Step 1: In a small bowl, whisk the eggs until the yolks have mixed thoroughly with the whites.
Step 2: In a separate bowl, use a fork to smash the banana. There should be no large pieces.
Step 3: Combine the eggs and banana and add the cinnamon. Stir to combine.
Step 4: Heat a non-stick frying pan over medium high heat. Lightly spray the pan with cooking spray. Using a 1/4 cup measuring cup, scoop the batter and pour it into the pan. Cook the pancake until a crust begins to form on the bottom and bubbles appear, then flip. Cook for another 20 to 30 seconds and remove from pan. Serve with butter and maple syrup
*Note: This recipe can be easily multiplied to accommodate more eaters.