These delicious and simple (dairy and gluten-free!) pancakes are best enjoyed right after cooking. With no added sugar, these pancakes are a guilt-free breakfast option. Serve them with maple syrup, yogurt, or ricotta cheese to add in some protein.
-2 large eggs
-1 medium banana
Puree eggs and banana in a blender until smooth. Lightly oil a large non-stick skillet and heat over medium. Using 2 tablespoons of batter for each pancake, drop 4 mounds of batter into the skillet. Cook until bubbles appear on the surface and the edges look dry, (2 to 4 minutes.) Using a thin spatula, gently flip the pancakes and cook until browned on the bottom, another 1 to 2 minutes. Transfer pancakes to a plate. Lightly oil the skillet again and repeat with the remaining batter. Serve with your choice of toppings; we recommend vanilla Greek yogurt and raspberries!