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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

3-Ingredient Pancakes for 1-From Scratch!

January 24th, 2015 · No Comments · Allergies, Breakfast, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Kosher, Kosher non-dairy dessert, Low-Calorie, New York City, North Fork, Nut allergy, nut-free, Queens, Spring Recipes, Summer, Summer Recipes, the baking corner, Tips, Vegetarian, Winter Recipes

Breakfast is my favorite meal and the only one I never skip. Weekends are where I might splurge and have a bigger brunch-like dishes of eggs and side dishes but I rarely have pancakes as they leave me feeling weighed down. This recipe for a lighter pancake with very little flour and under 250 calories, evolved from daily discussions with my test kitchen colleagues who are foodies but also health and weight-conscious. The ingredients are simple and light and can be topped with any number of berries and other seasonal fruit. You just need one ripe banana, one egg and two tablespoons of your flour of choice. Whether you amp up the flavors with natural sweeteners or aromatics like the coconut sugar or cinnamon is the cherry one top! In the end, this serving of pancakes gets you a delicious, low-calorie breakfast packed with protein, fiber, potassium and antioxidants while keeping it light. Accompany with a bowl of berries and a steamed matche latte with almond milk and you are off to a great day! And if you are cooking for more than just yourself, double the recipe because you won’t want to share these!


Photo by Holland Koehler, Assistant Creative Director,


Ingredients (double for 2 servings)
1/2 tsp coconut oil
1 large egg
1 ripe banana
2 tablespoons of flour of choice/whole wheat-or all purpose-or gluten-free
Cinnamon for dusting
1 teaspoon of Coconut palm sugar (optional)
Pinch of salt


Photo by Holland Koehler, Assistant Creative Director,

Mash ripe banana in a bowl and combine with egg, flour and the cinnamon and coconut palm sugar (optional) and salt. Whisk until all ingredients are combined.


Photo by Holland Koehler, Assistant Creative Director,

Heat the oil in a nonstick skillet over medium-high heat. Spoon the batter onto the skillet, using 1/3 of the batter for each pancake. Cook pancakes for about 2 minutes or until the bottome lifts without sticking. These pancakes won’t bubble like regular flour ones. Flip and cook another minute or so until brown on both sides.

Plate and sprinkle with cinnamon and drizzle with maple syrup. You won’t need butter because the banana makes them very moist.

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