These 4-Ingredient Apple-Cinnamon Pancakes Couldn't Be Easier to Make

As much as we love breakfast, it's all too easy to fall into a morning rut on weekdays: You're late, you're rushing, and you just need something to keep you going until lunch. But who says ~decadent~ dishes like pancakes need to wait until Sunday? Certainly not us. We created this healthy pancake recipe with just four ingredients so you can start your day right. Bonus: The recipe only takes 15 minutes from start to finish and includes your favorite fall combo: apples and cinnamon. (Next up: The Best Protein Pancakes Ever)

4-Ingredient Cinnamon-Apple Pancakes

Makes about 7 or 8 small (silver dollar size) pancakes

Total time: 15 minutes

Ingredients

• 1 large ripe or medium-ripe banana
• 2 large eggs
• 1 tablespoon ground cinnamon
• 1/2 red apple, skin intact, chopped into small pieces

Directions

1. In a medium bowl, use a fork to mash the peeled banana thoroughly; there should be no real chunks remaining.
2. In a separate small bowl, whisk the eggs until the whites and yolks are thoroughly mixed. Then, pour the egg mixture into the bananas and whisk until well-combined. The batter consistency won't match that of typical pancakes; it'll be runnier. Don't worry-that's how it's supposed to look. Add cinnamon and apples, and then stir once more until all ingredients are combined.
3. Coat a griddle or skillet with nonstick cooking spray, then heat it on medium-hot heat (not too long, but long enough to ensure that the pancakes will begin to cook upon contact). Spoon 2 to 3 tablespoons of batter onto the griddle and cook for about 3 or 4 minutes or until the bottom is a nice golden color.
4. Once you can tell that the outer edges of the pancakes are cooked through, use a spatula to flip them over, carefully and slowly. Cook the second side for another 2 minutes. If you prefer a more classically "browned" pancake look, continue to flip and cook each side until the cakes reach your desired color (though that's not necessary).
5. Top with more cinnamon, add syrup, and enjoy.

• By By Rebekah Lowin