I have been wanting to try these pancakes for sometime now, and I'm so glad I finally did. They are the epitome of an easy, healthy recipe, with only two wholesome ingredients!
I tend to cook a lot of naturally gluten free food, and this recipe is a good substitute for regular pancakes, calling for just eggs and a banana (and cinnamon!). Since the recipe is so simple, I didn't expect much, but these really taste like banana bread in pancake form. I'm sure they would taste great with chocolate chips or chopped nuts (walnuts or maybe almonds), but I chose to go simply with some sliced strawberries on top.
Since the pancakes have banana in the base, you really don't need the added sugar of pancake syrup. If you do choose to add syrup, try to find real maple syrup. While I wouldn't say it's much healthier than any sugary topping, real maple syrup does offer some benefits of minerals and antioxidants. Real maple syrup also has a lower glycemic index than table sugar, meaning it will raise you blood sugar slower than regular sugar does. All in all, if you use ripe bananas, the pancakes will be sweet enough!
These pancakes do tend to be thin, so it is definitely easier to cook many smaller ones than a few bigger ones (the batter spreads easily too). I also found that they stuck to the pan easily, so make sure you wait to flip them until you see bubbles breaking on the surface, and don't turn the heat up too high or you'll burn the first side before it's ready to flip.
My overall verdict on trying these pancakes was definitely positive. If you're looking for an easy breakfast or snack, you should try them out!
Two Ingredient Pancakes
Serves 1
Ingredients:
1 ripe banana (ripe bananas are easier to digest, and they are sweeter!)
1 egg
Optional:
1/2 teaspoon cinnamon
Toppings: berries, chocolate chips, chopped nuts
If you want pancakes that are a little fluffier, add 1 teaspoon sugar and 1/4 teaspoon baking powder.
Directions:
1. Place all the ingredients in a blender and blend until the batter is smooth. (Altenatively, you can mash the banana, whisk the eggs together, and then combine both ingredients and mix well.)
2. Spoon batter onto a nonstick pan on medium heat, and cook until bubbles rise to the surface and break; flip the pancake and cook through. That's it!
Update: An earlier version of this recipe called for two eggs, but I have found that the pancakes have a better consistency if you only use one egg per banana!
