Everyone loves pancakes for breakfast. Although, often, this tasty breakfast favourite involves lengthy recipes which sadly, make them reserved for weekend treats. I was seriously excited when I discovered how easy it is to make pancakes from just an egg and a mashed banana. I love all of the plant-based pancake recipes involving ingredients like buckwheat and sweet potato. But let’s face it, when you’re in a hurry these types of dishes can be a bit of a faff to make. And after all, eggs are beneficial for our health due to the high-quality proteins, vitamins, minerals and good fats which they contain. And unlike other pancake recipes, these hold together like a dream, as long as you’ve made sure you’ve cooked them properly on one side before flipping them. No more will-they-or-wont-they hold together situations. They are just amazing! I like to sprinkle lots of fruit, chopped nuts, granola and cashew or almond butter on mine. I also love to add my sweet potato and date cream.
- 1 ripe banana
- 1 egg
- I teaspoon coconut oil (for frying)
- 1/3 teaspoon cinnamon (optional)
- 1 tablespoon ground almonds (optional)
Simply mash one ripe banana and mix together with a beaten egg and the cinnamon and ground almonds if you’re adding these.
Heat the coconut oil in a frying pan and divide the mixture to create three small pancakes. Leave for a few minutes to brown on one side. Make sure they are cooked enough before flipping them over to make sure they stay intact. Once they’re cooked on both sides, serve with your favourite toppings and enjoy!