1. In a bowl, mash bananas with a fork, making sure no clumps remain. Add in eggs, beating well with a fork. Sprinkle in flour and Splenda Sweetener. Fold together with a rubber spatula, scraping down the sides of the bowl as you go, making sure ingredients are evenly incorporated.
2. Bring a pancake griddle to medium heat. Spray with nonstick cooking spray. Pour out batter onto the hot griddle, about 3-4 tablespoons for each pancake. After each pancake bubbles in the middle, flip to let the other side cook. Both sides should be light-golden in color. Remove as soon as pancakes are cooked through. (Recipe makes about 10 pancakes).
3. Serve immediately or store in the refrigerator for up to 2 days. Pancakes are delicious topped with sliced bananas, a sprinkle of coconut, and a drizzle of syrup! Enjoy!
Serving Size: 2 pancakes
| Energy | 210 |
| Protein | 10g |
| Total Fat | 4.5g |
| - of which saturates | 1g |
| Cholesterol | 175mg |
| Carbohydrate | 32g |
| - of which sugars | 10g |
| Dietary Fibre | 4g |
| Sodium | 60mg |
