2-Ingredient French Toast Pancakes

1. 1

   1. In a bowl, mash the banana.

2. 2

   2. Using a fork, whisk the eggs into the banana to form a thin batter.

3. 3

   3. Add the baking powder, cinnamon, and vanilla extract, and whisk again, until the cinnamon is evenly distributed throughout the batter (if the cinnamon is sticking to the sides of the bowl just keep scraping it off and stirring and eventually it will blend in).

4. 4

   4. Heat a non-stick skillet over medium heat. When the skillet is hot, add the batter into the pan using 2 tablespoons for each pancakes and leaving space between each. Cover the skillet.

5. 5

   5. When the bubbles on the top of the pancakes have popped and the batter looks more opaque than wet, flip the pancakes.

6. 6

   6. Cook until the second side is golden brown, leaving the lid off of the skillet. Remove cooked pancakes to a plate.

7. 7

   7. Repeat with the remaining batter.

8. 8

   8. If desired, top with peanut butter, syrup, cinnamon, etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.