Makes two servings
Ingredients
3 large ripe bananas
4 eggs or 1 cup of egg substitute from a carton
¼ teaspoon of baking powder
Instructions
1. Beat 4 eggs in a bowl or use 1 cup of egg substitute. Add baking powder and whisk.
2. In another bowl, lightly mash the bananas with a fork or potato masher. Leave some chunks. Then pour the egg over the bananas and mix. Let mixture stand for 3-5 minutes.
4. On a griddle or frying pan, cook small pancakes on medium-low heat for about three minutes, then flip for another minute or two.
Nutrition per Serving (before syrup)
Calories: 284
Protein: 13 g
Fat: 9 g
Carbohydrate: 41 g
Sugars: 22 g
It’s important to pay attention to serving size. Everyone’s dietary needs and restrictions are unique. Check with your diabetes care team about specific questions or concerns.