Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Recipe Intensity: Easy
Servings: 1 (makes 2 medium pancakes)
Lasts: Best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day and reheated gently in a toaster or microwave.
Ingredients:
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2 large ripe bananas (approx. 200g total, mashed)
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2 large eggs (For a vegan version, use 6 tablespoons of aquafaba – liquid from a can of chickpeas)
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1/2 teaspoon pure vanilla extract
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1/4 teaspoon ground cinnamon
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Pinch of salt
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Cooking spray or a drop of water for the pan
Optional Toppings (point values vary):
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Fresh berries (strawberries, blueberries, raspberries)
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Sliced banana
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A drizzle of sugar-free maple syrup
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A dollop of fat-free Greek yogurt or plant-based yogurt
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A sprinkle of powdered erythritol
Equipment:
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Medium mixing bowl
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Fork or whisk
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Non-stick skillet or griddle
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Spatula
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Measuring spoons
Instructions:
1. Prepare the Batter (3 minutes):
In a medium bowl, thoroughly mash the bananas with a fork until almost smooth, with just a few small lumps for texture. Crack the eggs into the bowl (or add the aquafaba for the vegan version). Add the vanilla extract, cinnamon, and salt. Whisk vigorously until the mixture is well combined and slightly frothy. The consistency should be similar to a traditional pancake batter—thick but pourable. If it seems too runny, let it sit for 2 minutes to allow the banana to bind.
2. Cook the Pancakes (7-10 minutes):
Place a non-stick skillet or griddle over medium-low heat. Lightly coat the surface with cooking spray or a tiny drop of water to prevent any sticking. Allow the pan to heat up for about 1 minute.
For each pancake, pour or scoop approximately 1/4 to 1/3 cup of the batter onto the warm skillet. Use the back of your spoon to gently spread the batter into a 4-inch circle if needed. Cook for 2-3 minutes on the first side. You’ll know it’s ready to flip when the edges look set, the surface is covered in small bubbles, and the bottom is golden brown.
Carefully slide your spatula underneath and flip the pancake. Cook for an additional 1-2 minutes on the second side until golden brown and cooked through. Because the batter is egg and banana-based, it’s important to cook these on a lower heat than regular pancakes to ensure the center sets without burning the outside.
3. Serve Immediately:
Transfer the pancakes directly to a plate. These pancakes are most delicious when eaten hot and fresh. Top with your choice of zero-point or low-point additions like fresh berries or a sprinkle of cinnamon.
Chef’s Notes & Tips:
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Ripe is Right: The riper the bananas, the sweeter your pancakes will be and the easier they are to mash.
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Patience with the Flip: Wait for those bubbles to form and the edges to firm up. These pancakes are more delicate than flour-based ones and benefit from a confident, single flip.
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Customize It: Stir 1/4 cup of oats (blended into a flour if you prefer smoother texture) for extra fiber, though this may alter the zero-point status depending on your plan. A scoop of unflavored pea protein powder can also boost protein without adding significant points.
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Batch Cooking: This recipe is designed for a single serving but can easily be doubled or tripled. Keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish the batch.
Nutritional Information (Per Entire Recipe – 2 pancakes, without toppings):
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Calories: ~250
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Total Fat: 8g
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Saturated Fat: 2.5g
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Cholesterol: 370mg (Note: For vegan version with aquafaba, cholesterol is 0mg)
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Sodium: 140mg
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Total Carbohydrates: 32g
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Dietary Fiber: 4g
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Total Sugars: 18g (naturally occurring from banana)
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Protein: 14g