Flourless banana pancakes with berry maple syrup
3
Points®
Total time: 22 min • Prep: 5 min • Cook: 17 min • Serves: 4 • Difficulty: Easy
Combining creamy bananas and eggs for these 3-ingredient pancakes (4 ingredients if you count salt) gives enough sweetness and structure to result in a fluffy flapjack. Freshly grated lemon peel in the berry syrup and the batter give a bright pop of fresh flavour. After a few batches, wipe out the skillet with with a paper towel and regrease with cooking spray to get rid of any burnt bits at the bottom of the pan.
Ingredients
Maple syrup
3 tbsp(s)
Blueberries
1 cup(s)
Raspberries
1 cup(s)
Banana
4 medium, ripe
Egg
8 large
Lemon zest
1 tsp(s), plus more for garnish if desired
Table salt
1 pinch(es)
Baking powder
½ tsp(s)
Cooking spray
5 spray(s)
Instructions
1
Place maple syrup in a medium, microwave-safe bowl and microwave on High for 30 seconds or until simmering. Stir in berries and toss to coat. Microwave berries on High 1 minute until warm and slightly softened. Gently stir in ½ tsp lemon zest; cover and set aside.
2
In medium bowl, mash bananas then stir in eggs, ½ tsp lemon zest, and salt. Sprinkle baking soda on top and with a fork, mix it in.
3
Coat large nonstick skillet or griddle with cooking spray and heat over medium. Add about 2 tbsp batter into hot skillet to form each pancake. Cook until bottoms are lightly browned, about 1 ½ minutes. Flip and cook until other side is lightly browned, about 30 seconds. Transfer to plate; cover to keep warm.
4
Continue with remaining batter, coating pan with additional cooking spray if needed. Serve with warm berry sauce and additional lemon zest if desired.
5
Serving size: 6 pancakes and ¼ cup syrup
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