Banana Egg Pancakes – That’s what’s for breakfast!
How about it?! We want to start our day right, feeling full and satisfied and with enough energy to carry us through the day! Get your protein PLUS energy boosting fruit carbohydrates right here.
I just love an easy and tasty breakfast that doesn’t leave me feeling puffy and guilty after I eat it. When my husband eats waffles or pancakes, I like to say he’s going to get hit with a syrup coma — these don’t even need syrup!
You could even add in some chopped oats! Enjoy!
Ingredients
- 2 large eggs, lightly beaten
- 1 large ripe banana, mashed
- ½ tsp. pure vanilla extract
- 1 dash ground cinnamon
- Olive oil cooking spray
- ⅓ cup reduced-fat (2%) plain Greek yogurt
- 2 to 3 drops liquid stevia (optional)
- ½ cup fresh (or frozen) raspberries and/or blueberries
1. Combine eggs, banana, extract, and cinnamon in a medium bowl; whisk to blend. Set aside.
2. Heat medium nonstick skillet, lightly coated with spray, over medium heat.
3. Spoon 1/4 cup. egg mixture into skillet for each pancake; cook for 1 to 2 minutes, flip, and cook for another 1 to 2 minutes, or until cooked through.
4. While pancakes are cooking, combine yogurt and stevia, if desired, in a small bowl; mix well. Set aside.
5. Top pancakes with yogurt mixture and raspberries and/or blueberries.