I was making pancake batter one morning, when I realized I was out of eggs. With the batter halfway done, it was too late to settle for Eggo waffles, so I looked for an egg substitute instead. On a whim, I threw in half a banana and hoped it would work. To my surprise, they were delicious – even better than usual! I have been trying to stray away from eating eggs anyways, so I’m really happy this recipe worked out so well. The bananas add more taste, but still maintain the same consistency as “classic” pancakes, and they’re a lot healthier too!
- 1 cup pancake mix (In the picture I have the buttermilk mix, but I think the original mix tastes much better!)
- 3/4 cups almond milk
- 1/2 of a banana (Leave a bit of milk in the measuring cup, then use a spoon to mush the banana. Don’t worry about making it perfectly smooth, it’s good when it’s chunky!)
- 1 tablespoon oil
Mix it all together, then pour onto a hot skillet coated with butter for quick and delicious pancakes! (P.S. Try topping with Nutella instead of syrup!)