Looking for a healthier option for your favorite morning treat? Look no further. Below is the quickest, healthiest, and most tasty pancake option that you will find.
INGREDIENTS: MACROS: 261 calories, 28.2g carbs, 13.9g protein, 11g fat
Before you begin anything, start heating up your skillet. If you are using a cast iron, lightly coat it with olive oil.
I have found that a full banana doesn't provide the right consistency. So, eat 1/4 of the banana and place the rest of it into a bowl. Mash it up with a fork, then add the two eggs. Whisk until it is fairly lump free, and then you're ready to cook.
By this time your skillet is ready to go. Place about 2 tablespoons of batter in the skillet. From trial and error (and my wife's critique) it is better to keep the pancakes smaller. They turn out with a better consistency and taste better. The 2 tablespoons is about the right measurement to keep the pancakes at about 3-4 inches.
Wait until the underside is golden brown, and then flip them over. Once both sides are evenly cooked, you are done and it is time to eat. I like to add peanut butter to mine and eat them like a mini crepe.
And there you have it, the easiest and healthiest pancake recipe that you'll find. Enjoy!
About the Author
Ryan Lockard, CSCS, CSPS is the founder and head trainer of Specialty Athletic Training and is accredited by the National Strength and Conditioning Association (NSCA) as a Certified Strength and Conditioning Specialist and a Certified Special Populations Specialist. He is a member of the board of directors for the Autism Society of America, Central Oregon Disability Support Network, as well as the Lewis & Clark College Board of Alumni.