From carrot cake to blueberry, these inspired hotcakes are not only good for you, but tasty too.
1 medium ripe banana
1 large egg
Canola oil or nonstick spray
Butter and syrup, for serving
Let's get Cooking...
Heat griddle or nonstick pan over medium heat.
Mash the banana in a bowl until smooth. Mix in the egg.
Once pan is hot, lightly oil with canola oil. Once oil is hot, add no more than 3 tablespoons of batter to the griddle and cook, until golden brown, about 2 minutes per side. Carefully flip the cakes with a flat spatula as they’re a bit delicate.