Starting your day with two eggs and a banana? Now there’s some fuel. But make those eggs and banana into little pancakes with a drizzle of maple syrup … now there’s delicious! And it’s gluten-free. And if you use good-quality margarine instead of butter, it’s dairy-free. And if you’re going low-carb, it’s grain-free.
Some of us are happy to eat these quick little pancakes at any meal, and we make them for breakfast, lunch, or supper. Or as a snack … or even a quick little dessert … or for no good reason at all!
Yields about twelve 3-inch pancakes
Serves 1 or 2
Time: 10 to 15 minutes
1 ripe banana
2 large eggs
1 teaspoon butter
Sprinkling of salt
1 tablespoon pure maple syrup
In a small bowl, mash the banana with a fork, leaving some lumps. In a separate small bowl, whisk the eggs and stir in the mashed banana, still with lumps.
Warm a skillet on medium heat. Melt the butter in the skillet and spread it over the bottom. The skillet should be hot, but not smoking. Drop tablespoonfuls of the banana-egg “batter” onto the hot surface. After about a minute, when the bottoms have browned a bit and the edges have turned a lighter color, flip the pancakes with a spatula. Cook until the egg is set and the bottom has browned, about half a minute. (Unless you have a very large griddle or skillet, you’ll have to cook the pancakes in two or three batches. For better flipping, between batches wipe off the top of the spatula, and you may need to smear the skillet with a little more butter before the last batch.)
Arrange the pancakes on a plate in a single layer. Sprinkle with salt, drizzle with maple syrup, and dig in.
These pancakes are good topped with yogurt and fresh strawberries or raspberries.