Banana Pancake
Two ingredients, no flour bag: ripe banana and egg turn into fluffy pancakes with natural sweetness — a quick breakfast that gives you energy for the morning.
Nutrition per serving
Ingredients
- Banana (ripe)1 medium (~120g)
- Eggs2
- Cinnamon (optional)½ tsp
- Coconut oil for frying5 g
How to make it
- Mash the banana in a bowl until smooth.
- Add the eggs, mix with a fork or blender until homogeneous.
- Stir in the cinnamon.
- Heat the pan over medium-low, add the coconut oil.
- Pour the batter into 2 small pancakes — the banana batter is softer, and small pancakes are easier to flip.
- 2–3 minutes per side, flip carefully.
My tip: Take a 10-minute walk after eating — it smooths out your blood sugar and you'll feel lighter.
Protein & quick energy. Egg delivers high-quality protein and choline — a building block for acetylcholine, the neurotransmitter behind muscle contraction and memory, which your liver also needs to shuttle fat out. The ripe banana adds potassium (key for muscle and nerve function) and readily available carbohydrates — a good natural combination for the start of the day or after training. Exactly the "food first" principle: food first, then supplement deliberately. More in the Supplement Compass →
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