Ingredients
- 2 (about 1 cup) very ripe bananas
- 4 large eggs
- I also added:
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp baking powder, is optional for fluffier pancakes
- Mini-chocolate chips or blueberries are sweet additions too
Instructions
- Mash the banana in a bowl until fairly smooth and beat in the eggs.
- Stir in vanilla and cinnamon, if you like. Banana and egg alone make pancakes the texture of Swedish pancakes, if you’d like them a bit fluffier, stir in the baking powder.
- Heat skillet or griddle to medium-high heat and add a bit of butter or coconut oil.
- Pour out batter to make smallish pancakes, I used a ¼ cup measuring cup. Batter is thin and a little harder to flip than regular pancakes, so smaller is better.
- Sprinkle with chocolate chips or blueberries if desired. Cook until the bottoms are browned and pancakes look nearly set all the way through.
- Carefully, flip the pancakes and brown on second side.
- Serve warm just the way they come off the griddle, with butter, syrup or your favorite pancake toppings!
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