3- Ingredient Banana Pancakes

Photo byAllison

Ingredients:

• 4 medium-to-large ripe bananas
• 7 large eggs
• 1 cup whole wheat flour or 1 1/3 cup oat flour
• Butter, avocado oil or ghee, for cooking

Optional:

• 1/2-1 tsp cinnamon
• pinch of salt
• 1 tsp vanilla extract

Optional Toppings:

• Sliced strawberries
• Raspberries or blueberries
• Whipped cream
• Syrup (maple or fruit)
• Jam

In a medium mixing bowl, use a large fork to mash the banana until it becomes shiny and mostly smooth. Add the eggs and whisk them together with the banana until well combined. Gently fold in the flour and any optional ingredients until just mixed. Let the batter rest while you preheat the skillet.

Warm a large non-stick pan or griddle over medium-low heat (or set an electric griddle to 350°F). Pour 1/4 cup of batter onto the hot skillet, leaving a few inches between each pancake to allow for expansion. Cook for 2 to 3 minutes, or until small bubbles appear on the surface.

Flip the pancakes and continue cooking for another 1 to 2 minutes, or until both sides are lightly golden. Repeat with the remaining batter, adding more butter as needed and reducing the heat if the pancakes are browning too quickly on the outside while remaining undercooked inside.

Serve the pancakes right away and enjoy!

To Store: You can store leftover pancakes in the refrigerator for up to 3 days or freeze them for up to 3 months. To reheat, stack the pancakes and wrap them in a paper towel, then warm them gently in the microwave.