How to cook
This recipe is perfect fo breakfast, brunch, or after a workout.
Press the banana with a fork to a homogeneous, but not runny consistency. The banana can have very small chunks. Sprinkle with the baking soda and stir well, it may rise a little.
Whisk the eggs in a separate bowl for a minute.
In order to achieve a pancake taste and not the one of an omelette with bananas, you have to add the eggs to the bananas gradually, while stirring and be careful not to get a runny mix. If it seems like that 2 eggs are too much, don't add the whole quantity to the bananas, or add a little more banana puree. You can add a pinch of cinnamon or vanilla powder if you wish.
Grease and heat a nonstick pan (you can use olive oil or coconut oil). You can chose to make small pancakes or a big one, depending on the quantity of batter that you use for each pancake. Once you pour the batter cover the pan with a lid, and uncover when you flip them. That way they will cook evenly and will not stick to the pan. Bigger pancakes might need a little longer, so check the bottom of each pancake to make sure they are cooked before you flip them.
With this recipe you can prepare around 5 small pancakes.
These banana pancakes ar perfect for people who have certain dietary restictions, or the ones who are into intensive traning, since they don't contain flour, milk or artificial sweeteners.
You can also add a variety of crushed nuts, or even oat flour.
Garnish them with fresh fruit if you are on a diet. You can also add honey or maple sirup.
If you are not on a diet you can enjoy them with chocolate, whipped cream of a scoop of ice cream.