I whip up these simple banana pancakes for my toddler for a quick homemade breakfast on busy mornings. It gets him to eat eggs and helps me use up those last ripe bananas!
Ingredients
- 1 teaspoon butter
- 1 large banana, broken into chunks
- 1 large egg
Directions
Step 1
Heat a large skillet over medium heat; add butter.
Step 2
Mash banana chunks in a bowl using a fork until it becomes a wet consistency. Add egg and whisk mixture until batter is smooth.
Step 3
Drop batter into the hot butter to make 2 pancakes. Cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 2 minutes.
Cook’s Note:
This recipe doubles easily.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 1 | |
Calories 228 | |
% Daily Value * | |
Total Fat10g | 12% |
Saturated Fat4g | 22% |
Cholesterol197mg | 66% |
Sodium100mg | 4% |
Total Carbohydrate32g | 11% |
Dietary Fiber4g | 13% |
Total Sugars17g | |
Protein8g | |
Vitamin C12mg | 59% |
Calcium35mg | 3% |
Iron1mg | 7% |
Potassium555mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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