In our house this recipe is just called "Banana Eggs".
Mash 1 banana, add 3 eggs, beat well. Or, combine banana and eggs in blender and puree. Add 1/16 to 1/8 tsp of salt and, if desired, a dash of cinnamon or vanilla. (Remember, if you use vanilla or other flavoring extracts, check to see if it's free of your allergens.)
Preheat frying pan and cook over medium heat until golden-brown, turning to cook both sides. You'll know the pancakes are ready to turn over when they are golden-brown on the bottom and solid enough that a bubble popped in the middle leaves a hole that doesn't refill.
You can also make a delicious banana scramble just by stirring the mixture frequently as it cooks. This will make a more tender, less brown concoction similar to scrambled eggs.
I make this recipe with 2 bananas and 6 (or 8) eggs for my family. It's great as a snack or maybe even dessert, as well as for breakfast. No added sweetener needed!
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2 comments:
This will be an awesome recipe come Passover, especially for gf folk who can't eat matza. Thanks for sharing!
How many pancakes do you yield when you mash 1 banana and 3 eggs (and what size pan do you use)?
Hmmm, I never actually counted . . . somewhere above 12 small pancakes, I'd think? I use probably an 8-inch pan for scrambled eggs, more like a 12 or 14 inch for pancakes.
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