- 2 large eggs
- 1 medium banana
- Puree eggs and bananas in a blender until smooth.
- 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.
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: