Ingredients
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1 teaspoon butter
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1 large banana, broken into chunks
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1 large egg
Directions
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Heat a large skillet over medium heat; add butter.
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Mash banana chunks in a bowl using a fork until it becomes a wet consistency. Add egg and whisk mixture until batter is smooth.
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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.
Frying the pancakes in butter creates nice crispy edges.
Substitute 1 tablespoon coconut oil for the butter, if desired.
Nutrition Facts (per serving)
228 | Calories |
10g | Fat |
32g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 1 | |
Calories 228 | |
% Daily Value * | |
Total Fat 10g | 12% |
Saturated Fat 4g | 22% |
Cholesterol 197mg | 66% |
Sodium 100mg | 4% |
Total Carbohydrate 32g | 11% |
Dietary Fiber 4g | 13% |
Total Sugars 17g | |
Protein 8g | 16% |
Vitamin C 12mg | 13% |
Calcium 35mg | 3% |
Iron 1mg | 7% |
Potassium 555mg | 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.