So here’s the deal. Everybody loves pancakes, and if you don’t, well… I have to let you know that we can’t continue being friends. And I’m very disappointed with you. For my pancake lovers out there, I can tell you that two ingredients put together can almost feel like having pancakes (if you shut your eyes and tap your heels together three times…) And you know what? I like simplicity, too. So here’s the recipe:
Two Ingredient Pancakes:
- 2 eggs
- 1 ripe banana, mashed
-Mash one whole banana and whisk together with 2 eggs. You can also choose to blend in a blender or food processor for a smoother texture. Cook in a skillet over medium heat until slightly browned on each side. You can make mini pancakes or one huge one – whatever suits your fancy. Serve and enjoy!
Now… If you’re a.) feeling bold, b.) have a little more time on your hands, c.) want more sustenance to your pancakes, then read on for gluten-free, dairy-free, high-protein paleo pancakes that can be made vegan-friendly, too! For this recipe, I added coconut flour because it is low in carbohydrates, gluten-free and high in fiber. One thing to note about coconut flour is that it is very moisture absorbent. When you cook with coconut flour, make sure that there is a liquid component to bind it with. I chose to add a little coconut oil and almond milk so our pancakes won’t be so dry. Lastly, I like adding cinnamon and nutmeg to complement the flavor of the bananas – it even reminds me faintly of freshly baked banana bread.
You know what the best part is about these healthy pancakes? There’s no need to feel guilty because there are no weird ingredients or added sugar here! No hard feelings, Aunt Jemima. If the recipe above was Dorothy’s first click of her heels, this would be more like the third click before you wake up in a sea of fluffy pancakes. Or you can go just back to Kansas. I won’t be hurt.
(More Than) Two Ingredient Pancakes:
- 2 eggs (or 1/2 cup applesauce to make these vegan-friendly)
- 1 ripe banana, mashed
- 1/2 tbsp coconut oil (melted)
- 3 tbsp coconut flour
- pinch of salt
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 cup unsweetened almond milk
- 1 packet Stevia (optional)
–Mix together first three ingredients in a food processor or by hand. Slowly sift in coconut flour and mix thoroughly, as it tends to clump together. Then, add in the rest of the ingredients and mix thoroughly. Cook over medium heat in a skillet until slightly browned on each side. You can make mini pancakes or one huge one – whatever suits your fancy. Add your favorite toppings (I used peanut butter and blueberries here). Serve and enjoy!