Two-Ingredient Banana Pancakes

 

2 eggs

1 medium banana

Puree eggs and banana in a blender until smooth.

Lightly oil a large nonstick skillet and heat over medium heat. Using 2 tbsp of batter for each pancake, drop 3 or 4 mounds of batter into the pan. Cook until bubbles appear on the surface and the edges look dry, 2 to 4 minutes. Using a spatula, gently flip the pancakes and cook until browned on the bottom. Repeat with remaining batter.

Serve with 

3/4 cup blueberries or raspberries

1/4 cup yogurt 

2 tbsp sliced almonds