Banana Pancakes

Servings: 4

Ingredients:

Simple and Delicious 2 Ingredient Pancakes
 

1 medium-sized ripe banana (or ½ banana and ¼ cup cooked mashed carrot, winter squash, or pumpkin)
1 large egg, lightly beaten

 

Fluffy and Yummy 3 Ingredient Pancakes

+ 1/8 teaspoon baking powder to the batter for fluffier pancakes.


Thick and Rich 4 Ingredient Pancakes
+ 2 Tablespoons of flour or oats for drier, less “eggy” pancakes.

 

Optional Ingredients

1/8 teaspoon salt
¼ teaspoon vanilla extract
½ teaspoon cinnamon or any spice combination (such as ginger, nutmeg, allspice)
1 Tablespoon sugar or sweetener
1-2 Tablespoons of peanut butter
½ cup chopped fresh fruit or berries

 

*Nutrition Facts are for the Simple and Delicious 2 Ingredient Pancakes*

Directions:

  1. Mash banana with a fork in a medium bowl until it has a pudding-like consistency. You should have about ½ cup of mashed banana. (If using carrot, squash, or pumpkin, add it to the bowl with the ½ banana and mash until no large lumps remain.)
  2. Pour the egg over banana mixture and stir until combined.
  3. If making 3 or 4 ingredient pancakes, add those dry ingredients to this mixture.
  4. Add any of the optional ingredients. If adding fruit, wait until step 7.
  5. Heat a lightly greased or non-stick griddle or pan on medium heat.
  6. Pour 3 tablespoons of batter per pancake into the pan leaving 1 inch between pancakes.
  7. If adding fruit, sprinkle some on each pancake while the first side is cooking. Cook for about 1 minute, until edges start to set and bottoms look golden brown. Flip gently and cook about 1 minute on the other side until browned.
  8. Serve warm with your toppings of choice.

 

Recipe courtesy of Maryland WIC Cookbook

Notes & Tips:

folder

Recipe Category

30 minutes or less, 5 ingredients or less

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.

Banana Pancakes

Servings: 4

Ingredients:

Simple and Delicious 2 Ingredient Pancakes
 

1 medium-sized ripe banana (or ½ banana and ¼ cup cooked mashed carrot, winter squash, or pumpkin)
1 large egg, lightly beaten

 

Fluffy and Yummy 3 Ingredient Pancakes

+ 1/8 teaspoon baking powder to the batter for fluffier pancakes.


Thick and Rich 4 Ingredient Pancakes
+ 2 Tablespoons of flour or oats for drier, less “eggy” pancakes.

 

Optional Ingredients

1/8 teaspoon salt
¼ teaspoon vanilla extract
½ teaspoon cinnamon or any spice combination (such as ginger, nutmeg, allspice)
1 Tablespoon sugar or sweetener
1-2 Tablespoons of peanut butter
½ cup chopped fresh fruit or berries

 

*Nutrition Facts are for the Simple and Delicious 2 Ingredient Pancakes*

Directions:

  1. Mash banana with a fork in a medium bowl until it has a pudding-like consistency. You should have about ½ cup of mashed banana. (If using carrot, squash, or pumpkin, add it to the bowl with the ½ banana and mash until no large lumps remain.)
  2. Pour the egg over banana mixture and stir until combined.
  3. If making 3 or 4 ingredient pancakes, add those dry ingredients to this mixture.
  4. Add any of the optional ingredients. If adding fruit, wait until step 7.
  5. Heat a lightly greased or non-stick griddle or pan on medium heat.
  6. Pour 3 tablespoons of batter per pancake into the pan leaving 1 inch between pancakes.
  7. If adding fruit, sprinkle some on each pancake while the first side is cooking. Cook for about 1 minute, until edges start to set and bottoms look golden brown. Flip gently and cook about 1 minute on the other side until browned.
  8. Serve warm with your toppings of choice.

 

Recipe courtesy of Maryland WIC Cookbook

Notes & Tips:

Nutrition Facts

4 serving per container

Serving size 4 small pancakes

Amount Per Serving
Calories 180
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 185mg 62%
Sodium 70mg 3%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 11%
Total Sugars 15g
Includes 0g Added Sugars 0%
Protein 8g
Vitamin D 1mcg 6%
Calcium 34mg 2%
Iron 1mg 6%
Potassium 491mg 10%

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.