3-Ingredient Chiquita banana pancakes

3-Ingredient Chiquita banana pancakes
3-Ingredient Chiquita banana pancakes
Breakfast
15 min
Easy
Gluten free
Lactose free
1
Preheat the oven to 110ºC/225ºF/gas 1/4.

Mash the Chiquita banana in a bowl. Add the eggs and cinnamon, and mix until the mixture is well combined. Don’t worry if there are a few lumps of Chiquita banana remaining.
2
Wipe the oil over the surface of a large frying pan with kitchen roll and place over a medium to high heat.

Drop a tablespoon and a half of mixture into the pan at a time and cook for a minute and a half per side, or until golden brown. Fry in batches, depending on the size of your pan, and repeat the process until all of the mixture has been used up. Keeping the finished pancakes warm in the preheated oven.
3
Serve with the crispy bacon and maple syrup.

TIP: Serve with a dollop of yogurt if you’re extra hungry.

INGREDIENTS FOR 2 PERSONS

-
2 persons
+
1 very ripe mashed Chiquita banana
2 eggs
1/4 tsp cinnamon
1 tbsp vegetable oil
rashers crispy grilled bacon, to serve
maple syrup, to serve
Nutritional values per person
2 Pancakes
Serving size
93 kcal
Calories
6.3g
Fat
1.4g
Saturates
4.8g
Carbohydrate
2.5g
Sugars
0.6g
Fiber
4.3g
Protein
0.3g
Salt
3-Ingredient Chiquita banana pancakes
Nutritional values per person
2 Pancakes
Serving size
93 kcal
Calories
6.3g
Fat
1.4g
Saturates
4.8g
Carbohydrate
2.5g
Sugars
0.6g
Fiber
4.3g
Protein
0.3g
Salt

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