Approximate cooking time: 10 minutes
Serves 2
Ingredients
- 2 1/2 – 3 large bananas, ripe to overripe
- 4 eggs
- 1/4 teaspoon gluten free baking powder
- Maple syrup, butter, blueberries, to serve (optional)
Directions
- Crack 2 eggs in a bowl and whisk to break.
- In another bowl add in 1 1/2 large bananas and lightly mash with a potato masher or a fork, but not too much. There should be chunks of bananas to make fluffy pancakes. (Only ripe bananas.)
- Then add egg mixture and 1/8 teaspoon of baking powder into mashed bananas and stir to combine. Now cook mini pancakes over medium low heat. 1 or 2 tablepoons for each. When the baking powder is activated, flip it over and cook for about one minute more. You can skip baking powder, but then it will feel like banana omelets rather than pancakes. Blueberries are always good with pancakes.
- Serve immediately when hot.
This recipe inspired in part or in whole from here.
Photo Credit: Blissfully Delicious