- 1. Mash banana with a fork until smooth. Add flour and egg; stir well with a whisk.
- 2. Heat a large nonstick skillet or griddle over medium-high heat. Spoon batter onto skillet, using one-third of batter for each pancake.
Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 to 2 minutes or until bottoms are lightly browned.
Hands-on: 10 min. Total: 10 min.
SERVES 1 (serving size: 3 pancakes)
CALORIES 228; FAT 5.5g (sat 1.8g, mono 1.9g, poly 1.2g); PROTEIN 10g; CARB 38g; FIBER 5g; CHOL 186mg; IRON 2mg; SODIUM 72mg; CALC 39mg
Sweet: 2 tablespoons part-skim ricotta cheese, 1 teaspoon toasted walnuts, ¼ cup blueberries, and 1 teaspoon honey
Savory: 2 teaspoons creamy almond butter mixed with 1½ tablespoons warm 1% low-fat milk, 1 slice cooked and crumbled center-cut bacon, and 1 teaspoon almonds