Zero Point Banana Pancakes

Quick, fluffy banana pancakes made with simple ingredients — naturally sweet and ready in minutes for a healthy breakfast or snack.

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Prep Time 10

Cook Time 6

Total Time 16

Servings

Ingredients

Main Ingredients

2 each ripe banana (medium) mashed
2 large egg
0.5 tsp baking powder for a fluffier texture
0.5 tsp vanilla extract
0.25 tsp ground cinnamon optional
0.125 tsp salt pinch
0.5 tbsp vegetable oil or butter for cooking, use nonstick spray if preferred

Instructions

Preparation Steps

Peel and place the ripe bananas in a medium bowl. Mash thoroughly with a fork until mostly smooth with a few small lumps remaining.
Crack the eggs into the bowl with the mashed banana and whisk until fully combined and slightly frothy. Stir in vanilla extract.
Add baking powder, ground cinnamon, and salt to the banana-egg mixture. Gently fold to combine without overmixing.
Heat a nonstick skillet or griddle over medium heat and add the oil or butter, spreading it to coat the surface.
Spoon about 1/4 cup of batter per pancake onto the hot skillet, making small rounds. Cook for 2 to 3 minutes until bubbles form on the surface and edges look set.
Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through. Remove to a plate and repeat with remaining batter.
Serve warm with fresh fruit, a drizzle of maple syrup, or yogurt if desired.

Notes

These pancakes are best with very ripe bananas. Batter can be made a few minutes ahead; resting helps for slightly fluffier pancakes. Store leftovers refrigerated for up to 2 days and reheat in a skillet.