3-Ingredient Banana Pancakes with Fresh Berries
2 - 9
PersonalPoints™ per serving
Wondering what to do with that overripe banana? Make some banana pancakes! All you need to add is an egg and some self-rising flour. We made an easy raspberry puree but you can swap raspberry jam in its place if you prefer.
¾ cup(s), divided
Powdered sugar (confectioner's)
½ tsp, divided
1 small, very ripe
1 medium egg(s)
2 Tbsp, regular or whole-grain
- To make the sauce, puree 1/4 cup raspberries with 1/4 tsp powdered sugar. Set the sauce aside.
- Mash the banana in a small bowl until smooth. Whisk in the egg and then the flour until smooth. Set aside for 5 minutes.
- Lightly coat a nonstick skillet with cooking spray and heat over medium. Spoon about 1 1/2 tbsp batter into the skillet and spread it into a small 2-inch circle with the back of a spoon. Repeat with the remaining batter to make four pancakes. Cook until the pancakes are lightly browned on the bottom, 1 to 2 minutes. Flip and cook until the pancakes are cooked through, 1 to 2 minutes more.
- Place the pancakes on a plate and spoon the pureed raspberries over top. Top with the blueberries and remaining 1/2 cup raspberries. Sift the remaining 1/4 tsp powdered sugar over top.
- Makes 1 serving.