In a large bowl, mash a banana with a fork until smooth. Place the egg and flour in the bowl and whisk to combine.
Heat a nonstick griddle over medium-low heat. Spray with coconut oil cooking spray or leave the pan dry.
Pour 1/3 cup of the batter into the hot griddle. Cook for 3-4 minutes, until the edges firm up and you can slide spatula under the pancake. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through on the bottom. Repeat for the remaining batter. Recipe yields about 3 pancakes.
Serve immediately with topped with coconut yogurt and raspberries or any other toppings of choice.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Freezing Instructions: Cool the pancakes, then place them between layers of wax paper, then place in an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, place in the microwave for 1-2 minutes or in the oven at 350ºF until they're hot and heated through, about 5-7 minutes.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice.
- I tested this recipe with a whole wheat white flour, but it will work with other all purpose flours.
- To make this gluten-free, use an all-purpose gluten-free flour or omit it.
Calories: 72kcal | Carbohydrates: 12g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 21mg | Potassium: 178mg | Fiber: 2g | Sugar: 5g | Vitamin A: 104IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg