½ tsp gluten-free baking powder
3 very ripe bananas
Oil, for frying
- Whisk the eggs and baking powder together in a bowl until combined.
- Mash the bananas in a second bowl, then whisk in the egg mixture.
- Heat some oil in a frying pan over a medium-low heat. Add 1-2 tablespoons of the batter for each pancake, making sure not to crowd the pan.
- Cook for about two minutes until bubbles form in the centre of the pancake, then flip and cook for another 30 seconds until golden brown. Serve hot with banana slices and a drizzle of honey.
Per Serving: 313kcals, 14g fat (3.6g saturated), 41.5g carbs, 22.2g sugars, 10.2g protein, 4.6g fibre, 0.095g sodium
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