Banana and egg pancakes have to be the quickest and easiest gluten-free, vegan breakfast and the smartest way to use up extra-ripe bananas.
Preparation Time
3 mins
Cooking Time
2 mins
Total Time
5 mins
Calories
183 Calories
Recipe Instructions
Step 1
Mix banana and egg together in a bowl until no lumps remain. Add vanilla extract to the batter.
Step 2
Heat a greased skillet or griddle over medium heat. Pour batter into the pan. Cook until bubbles appear, about 1 minute. Flip and cook until golden, about 1 minute more.
