2 egg whites (or 1/4 cup egg whites from a carton)
1 Tbsp ground flax seed
1/2 Tsp cinnamon
peanut butter, berries (for topping)
This pancake is a little delicate, so if it breaks when flipping to not fret! It will still taste delicious! Just continue to cook the pancake pieces on the opposite side. Letting the pancake sit and cook untouched for a good 5-8 minutes is key in keeping it together. I love it slathered with almond or peanut butter, but you could also top it with some toasted nuts or seeds, a spoonful or two of yogurt, or eat it as is.
In a small bowl mash banana well with a fork. Add egg, egg whites, ground flaxseed, and cinnamon and mix very well to combine.
Preheat a non stick skillet over medium heat and spray with cooking spray. Pour banana batter in pan and let it cook for about 5-8 minutes. Using a spatula, lift the edges carefully to see if it is brown underneath.
Very gently flip pancake using a flexible large spatula and let it cook for another 1-2 minutes on the other side.
Remove to a plate and top with a spoonful (or three!) of peanut butter and berries, if desired.