Breakfast recipe

How to make Two-Ingredient Banana Pancakes Breakfast Recipes for Diabetic Patients

These delicious and incredible pancakes are greatly enjoyed just after cooking. With just eggs and bananas, you can have unhealthy cereal pancakes without added sugar. Serve with maple syrup and yogurt or ricotta cheese to add some protein.


  • 2 large eggs
  • 1 medium banana
  • Directions


Step 1

  • Puree eggs and bananas in a blender until smooth.

 Step 2

  • Remove the small oil from a large non-stop skillet (see Tip) and heat over medium heat. Using 2 tablespoons of batter on each pancake, toss 4 batter of batter into the pan. Cook until the bubbles appear on top and the edges look dry, 2 to 4 minutes. Using a thin spatula, gently flip the pancakes and cook until brown on the bottom, 1 to 2 minutes on top. Transfer the pancakes to a plate. Lightly fry the pan and repeat with the remaining batter.

Nutrition Facts

Serving Size: 4 Pancakes per serving: 124 calories; 6.9g protein; 13.8g carbohydrates; diet fiber 1.5g; sugar 7.4g; 4.9g fat; 1.6g full fat; cholesterol 186mg; vitamin a iu 307.8IU; vitamin c 5.1mg; file 35.3mcg; calcium 31mg; iron 1mg; magnesium 21.9mg; potassium 280.2mg; sodium 71.6mg. Trading:

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