You Need These Healthy Two-Ingredient Pancakes In Your Life
So it’s Sunday morning and you’re starving and less than enthused about making a trip to the grocery store, but you want something homemade. After a trek to the fridge, you notice you’re pretty limited on ingredients, but you do have a few bananas and some eggs. Prepare to be amazed when you realize how easy it is to make these two-ingredient pancakes.
Brace yourself, because you’re about to have a new go-to breakfast food that’s healthy, easy to whip up, easy to clean and that will impress just about any hungry passerby. Oh, and they’re gluten-free without even trying.
In order to whip these babies up, you’ll need one ripe banana, two large eggs, healthy cooking oil, a spatula, a fork, measuring spoons, two bowls and a cast iron skillet or griddle. This will yield around eight small pancakes, which will probably only feed one or two people. Feel free to double or triple the recipe if you’re feeding a whole crew for breakfast. No promises that these are as good as the real fluffy flapjacks, but they’re a close second.
The Game Plan
First things first, mash up your banana or bananas until you create a creamy-like consistency. You can leave a few small pieces for some extra fruity bites.
Now is your time to improvise. If you have any extra ingredients lying around your pantry like salt, baking powder, cinnamon, nutmeg, cocoa powder or maple syrup, add them in. For the salt and baking powder, you should add around 1/8 teaspoon. For any other spices, just season to taste. Whisk the eggs and pour over the banana mixture until everything is fully combined.
For the best results, try and use a cast iron skillet or griddle. Add your cooking oil to the skillet, we use coconut oil, over medium heat. Once it’s melted — test if it’s ready by throwing a little water in the skillet. If it sizzles, you’re good — drop 2 to 3 tablespoons of the liquidy pancake batter into the skillet for each pancake.
Here’s another opportunity to get creative. You can add bigger/healthy ingredients while one side is cooking, like flaxseed, granola, fruits, nuts, cacao nibs, goji berries, cereal, honey and anything else that intrigues you. Sprinkle any of these ingredients over the uncooked side of the batter.
After about one minute or so, when you feel like the pancakes are sturdy enough to flip, turn them over and cook the other side. You want them nice and golden brown, just like you would any other pancakes. You’ll probably have to cook them in a few batches.
Serve the pancakes warm. We like them with honey and almond butter, but you can spice these up any way you like. Maybe a little Greek yogurt or blueberry preserves.
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