This banana and egg pancake recipe is ideal if you’re seeking for a two-ingredient breakfast dish that’s fast, nutritious, and tasty. The banana gives it a natural sweetness; there’s no need to add sugar; plus it’s nutritional and protein dense. In addition, you’ll only need five minutes to whip it up!
One ripe banana is required.
two big eggs.
For added taste, you may optionally add a sprinkle of cinnamon or vanilla essence.
Extra fat, such as olive oil or butter, to sauté
Instructions:
1. Grind the Banana
After peeled, put the banana in a basin. Mash it with a fork until it’s smooth and lump-free. For this dish, a ripe banana is ideal since it is sweeter and simpler to mash.
In a bowl, whisk together the mashed banana and eggs. Blend the banana and eggs together with a whisk. The consistency and smoothness of the combination should be about right.
3. Flavor it up as you want!
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