3 Ingredient Banana Pancakes-YUM!

Yields 8-9 smaller pancakes

Ingredients:

· 1 medium banana, with a few brown spots

· 1 large egg

· 2 tbsp. flour (see notes)

Notes:

· Banana: you are looking for a ripe banana with a couple of brown spots on it. Bananas with brown spots are not only sweeter but they also help with constipation instead of aiding to it (like yellow bananas).

· Egg: one large egg is needed to bind everything together.

· Flour: I used whole wheat in this version, but all-purpose, white whole wheat, oat flour or a one-for-one gluten-free flour also works.

· Cinnamon: I love adding a pinch of cinnamon to my banana pancakes to really up the taste factor. But you can also omit this spice if you prefer. I also have a list below of other fun ingredients you can add into the pancakes if you are feeling fancy.

Directions:

1. Mash: in a medium bowl, mash the banana until very smooth with only a few lumps.

2. Mix: add in the flour, egg and cinnamon (if using) and mix until everything is combined.

3. Cook: heat a medium skillet over medium heat, spray with cooking spray or add a little butter if needed. Drop one tablespoon of batter on the skillet and let cook for 3-4 minutes or until the sides are starting to become firm and the bottoms are golden brown. You will not see any bubbles like traditional pancakes. Flip and cook for another 2-3 minutes or until golden brown.

4. Serve: let cool slightly and serve.

ADD-INS

You can make these easy pancakes as is or add in a pinch of spices or finely chopped up fruit. Here are a couple of my favorite additions:

· Cinnamon

· Cloves

· Pumpkin Spice Mix

· Nutmeg

· Vanilla

· Strawberries (finely chopped)

· Blueberries (finely chopped)

· Peaches (finely chopped, towel-dried)

Tips:

· Size: these pancakes are supposed to be on the smaller size, so roughly 1 tablespoon of batter will make the perfect size for a baby or toddler. If made any bigger, they start to fall apart when flipped.

· Ripe Banana: you will want to use a banana that is ripe with a few brown spots on it for this recipe. Riper bananas are sweeter than green bananas, and since we are not adding any sugar to this recipe, the ripe bananas will provide more flavor and sweetness. Also, ripe bananas with brown spots actually relieve constipation, unlike ripened bananas (green or all yellow) that may cause constipation because they have too much starch in them.

Storage:

Because we are not using any salt or preservatives in these pancakes, they tend to store in an air-tight container for only 1-2 days. They do, however, freeze well and will last up to one month in the freezer.

To reheat, gently heat in the microwave or toaster.