Two-Ingredient Pancakes
My Kitchen Adventures

Servings - 2   Serving Size - 1/2 recipe (about 2 1/2 pancakes made with 1/4 cup batter for each pancake)   Points Plus per Serving - 3 Points+
Calories - 122.9,   Total Fat - 0.5g,   Carb. - 23.7g,   Protein - 7g,   Fiber - 2.4g  

2 small (6"- 6 7/8" long) ripe bananas (mine were just ripe and worked great, so they don't need to be ripe like for banana bread)
1/2 cup eggbeaters
1/8 tsp baking powder (optional)

1.  Peel and slice bananas into container to magic bullet.  Add in eggbeaters and baking powder.  Whirl around until everything is liquid.  If you don't have a magic bullet, you could use a blender or just mash up the banana and mix in the other ingredients.  BUT, the magic bullet works GREAT here!  
2.  Preheat nonstick skillet to med.  Spray with cooking spray.  Pour pancakes by 1/4 cupfulls.  Cook until just slightly dry around edges and carefully flip to cook other side.  These do have a tendency to brown quickly, so you want to watch them and use a pan not quite as hot as you would for regular pancakes.  They can be a little tricky to flip, so I suggest making only one at a time.  Yield:  about 5 pancakes each made with 1/4 cup of batter