- 2 eggs
- 1 medium banana, slightly ripe (or unripe)
- 1 tbsp. 100% pure maple syrup for topping
- 1 Casa De Santé Plain granola
- Peel the banana and break it up into several big chunks in a bowl. Use a dinner fork to thoroughly mash the banana.
- Continue mashing until the banana has a pudding-like consistency and no large lumps remain; a few small lumps are okay. Optional: add 1/8 teaspoon of baking powder for fluffier, lighter pancakes.
- Whisk the eggs together until the yolks and whites are completely combined.
- Pour the eggs over the mashed banana and stir until the eggs are completely combined. The batter will be a lot runnier than regular pancake batter.
- Heat a greased griddle or pan over medium heat.
- Drop roughly 2 tablespoons of batter onto the hot griddle. It should sizzle immediately — if not, turn up the heat slightly.
- Cook for about 1 minute on each side. They should look browned and golden when you lift a corner.
- The edges should also be starting to look set, but the middle will still be loose like barely set Jell-O.
- Sprinkle some Casa De Santé Granola if you’d like, over the top of the pancakes as the first side cooks.
- Flip gently and cook the other side for 1 minute.
- Transfer the cooked pancakes to a serving plate and continue cooking the rest of the batter.
- Keep the finished pancakes warm in the oven if cooking more than a single batch.
- These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, and/or with Casa De Santé Granola.
440 calories (with granola, without maple syrup)
GF, Soy-free, Dairy-free, Vegetarian