On your next lakeside weekend, these super easy breakfast favorites promise to be a hit with your family and friends. This recipe is shared by our friends at Birmingham-based Cooking Light magazine.


These single-serving pancakes are a bit more like the custardy center bite of French toast: fluffy, eggy and golden delicious. This simple recipe works great for savory and sweet toppings (see ideas below).

Hands-on: 10 minutes. Total: 10 minutes.
SERVES 1 (serving size: 3 pancakes)


1 medium-ripe banana
2 tablespoons whole-wheat flour
1 large egg, lightly beaten


1. Mash banana with a fork until smooth. Add flour and egg; stir well with a whisk.
2. Heat a large nonstick skillet or griddle over medium-high heat. Spoon batter onto skillet, using one-third of batter for each pancake.
Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 to 2 minutes or until bottoms are lightly browned.

CALORIES 228; FAT 5.5g (sat 1.8g, mono 1.9g, poly 1.2g); PROTEIN 10g; CARB 38g; FIBER 5g; CHOL 186mg; IRON 2mg; SODIUM 72mg; CALC 39mg

SWEET: 2 tablespoons part-skim ricotta cheese, 1 teaspoon toasted walnuts, ¼ cup blueberries, and 1 teaspoon honey

SAVORY: 2 teaspoons creamy almond butter mixed with 1½ tablespoons warm 1% low-fat milk, 1 slice cooked and crumbled center-cut bacon and 1 teaspoon almonds

Originally published at My Recipes.

For more great, healthy and fresh recipes for your lakeside weekends, visit Cooking Light.

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