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2-Ingredient Banana Egg Pancakes
- March 9, 2017
INGREDIENTS
Pancakes
1 banana
2 eggs
1 tsp coconut oil (for pan)
Topping Ideas*
1 tbsp unsweetened coconut flakes
1 tbsp cacao nibs
1 tsp grassfed butter
DIRECTIONS
1
In a bowl, mash banana into a puree. Crack eggs into bowl and whisk mixture together until you create a consistent batter.
Warm a non-stick or cast iron skillet over medium heat. Lightly coat pan with coconut oil and warm until melted. Pour pancake batter onto pan in the size of silver dollar sized pancakes and cook about 30 seconds on each side.
Serve with the toppings of your choice and enjoy!
COUNTs AS
2 Proteins, 1 Fruit
Notes
*All of these toppings have absolutely no added sugars. Other no-sugar topping ideas include adding pureed spinach, cinnamon, or unsweetened cacao powder to the batter!
Nutrition Facts are for pancakes only
View Nutrition Facts
Nutrition Facts
Serving Size 1
Servings 1
- Amount Per Serving
- Calories 276
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 29g10%
- Dietary Fiber 3g12%
- Sugars 16g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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