Baby Pancakes

• servings: 2 servings
• active time: 5 minutes
• total time: 13 minutes

Ingredients

¼ cup mashed very ripe banana (about 1 small)

1 egg

⅛ teaspoon baking soda (optional)

Butter or oil, for cooking

Toppings including applesauce, yogurt, and/or diced fruit

Directions

Place a nonstick or cast iron skillet or griddle over medium heat. (I prefer nonstick.) Add a small slice of butter or oil.

Mash the banana with a fork in a medium bowl. Crack the eggs into the same bowl and stir together. The batter will be very runny.

Spread the butter or oil with a spatula to coat the bottom of the pan. Place 1 tablespoon batter into the pan to make small pancakes. Cook until the edges start to set and the bottoms are lightly browned, about 1 minute.

Flip carefully and cook for an additional minute. (These are delicate so try to get your spatula halfway under the pancake, then carefully turn over.)

Remove from pan—the pancakes will be very soft and tender—and serve with any desired toppings.

Nutrition

• Calories: 56 kcal
• Total Fat: 2 g
• Saturated Fat: 1 g
• Unsaturated Fat: 1.4 g
• Trans Fat: 0.01 g
• Cholesterol: 82 mg
• Sodium: 100 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 3 g