With intense, concentrated banana flavor, these pancakes truly live up to their name. Bound simply with beaten eggs and containing no flour or starch, they get crisp and browned on the outside and have a creamy, custardy interior. Because the fruit has its own natural sweetness, there’s no need for any sugar in the batter. It’s also the best way to use up super-ripe bananas. You can simplify the filling by leaving out the spices, if desired. Then just garnish the pancakes with some fresh blueberries to help tie everything together and create the prettiest presentation.
2 medium, ripe, divided
3 large, beaten
Powdered sugar (confectioner’s)
- In a medium bowl, mash 11⁄2 bananas; slice remaining banana and set aside for serving. Into bowl with mashed bananas, add eggs, vanilla, baking powder, cinnamon, and nutmeg and whisk until blended.
- Coat a large nonstick skillet with nonstick spray; set over medium heat. Into skillet, spoon 2 tbsp batter per pancake (you may need to do this in 2 batches). Cook until edges are set and bottoms are golden, about 1 minute. Carefully flip pancakes with a thin spatula and cook on other side until bottoms are golden, about 1 minute.
- Serve pancakes topped with reserved sliced bananas and blueberries and dusted with powdered sugar.
- Serving size: 8 pancakes, 1⁄3 cup fruit, and 1 tsp sugar
Total Time20 min Prep 15 min Cook 5 min Serves 2
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