Banana Pancake

Banana Pancake 

Here goes a quick, cushy, flourless and low-calorie herb breakfast in a occurrence. Expend this gluten-free and salubrious herb pancakes with maple sweetener and please everyone. For this 3-ingredient recipe, you instrument requirement exclusive herb, eggs, and baking bursting. And use account soft bananas for this 3-ingredient herb scone message. Taste!


  • 1½ large bananas, ripe to overripe (200g; 7 oz)
  • 2 eggs
  • ⅛ teaspoon baking powder
  • Maple syrup, butter, or blueberries, to serve


1. In a mixing bowl, crack in the eggs and add in baking powder. And whisk to combine.

2. In another bowl add in 1½ large bananas. Lightly mash with a potato masher or a fork, but not too much. There should be chunks of bananas to make fluffy pancakes. And use only ripe bananas.

3. Pour wet mixture into mashed bananas and stir to combine.

4. In a frying pan, cook mini pancakes over a medium low heat. 1 or 2 tablespoons of batter is enough for each mini pancake. When the baking powder is activated, flip it over and cook for about one minute more. Serve immediately when hot.

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