Pancakes are the classic “feel-good” breakfast. They are the result of having extra morning time, like weekends or holiday breaks, mainly because making them from scratch takes a long prep time. But what if you can enjoy pancakes with the efficiency of the box mix, but the nutrition of fruit, eggs and nuts? I originally came across this by mistake while trying to make a banana omelette. What resulted was something cake-like, almost resembling a thin pancake:
But it was really missing the fluffy, melt-in-your-mouth pancake texture. And the 2-ingredient pancake was so hard to flip. So I tried adding some almond flour and baking powder to thicken it up. The result? Pure breakfast deliciousness.
Yield: 6 small/med pancakes (Serves 1)
**Dairy Free, Gluten Free, Paleo
2 Ingredient Pancakes:
- 1 ripe banana, mashed
- 2 eggs
- 2-3 tbsp flour (I used almond meal)
- 1/8tsp baking powder (but I highly recommend it for fluffier pancakes!)
- Spices (ie. cinnamon), or add-ins (berries, dark chocolate, etc)
2% Greek Yogurt and warmed up blueberries (yes, when warm, the juice comes out as a dark purple “sauce” or “syrup”–you can do this in the microwave). Get artsy with it.
- Mix together all ingredients (wet ingredients first).
- Heat a non-stick pan over medium heat and spoon/pour batter in 1/4 cup sizes.
- Cook on each side until small bubbles begin forming on the pancake, or until bottom is golden brown. Then flip for the other side.
**Cooking tip #1: These are more delicate pancakes, so be careful as you flip!
**Cooking tip #2: To keep them warm while cooking, place each pancake on a baking sheet in the oven set to a low setting (170F). Or, you can just serve them as you make them.
This work by Eat Nutritiously is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.