What if I told you that you could make pancakes using only two ingredients? You would probably wonder why you haven’t been whipping up gourmet pancake breakfasts every day of your life. That’s what I thought when I found out how incredibly easy it is to make these delicious (and healthy) pancakes. Eggs and banana. That’s it. Well, I added some cinnamon and almond extract but I do that for just about anything. I also ended up adding some baking powder to the batter after I already cooked about half of it but noticed that the ones with the baking powder came out fluffier and less crepe-like. I topped them with melted apple butter and cinnamon sugar roasted sweet potatoes. Halfway through eating them I also drizzled on some maple syrup, yummmm. The slight banana flavor of the pancakes paired perfectly with all my toppings and it was truly delightful.
-One large banana, mashed
-One egg plus one egg white
-Dash of cinnamon (optional)
-Dash of almond extract (optional)
-One teaspoon of baking powder (optional)
In a small bowl, mash up your banana really well. If it’s not completely mashed, it won’t fold into the eggs right and your batter can come out flat. Whisk together the egg and egg white and combine with the banana. Using a hand mixer helps but is not necessary. Add in desired extras such as chocolate chips, nuts, cinnamon, you name it. Pour about 2 tablespoons of the mixture over a greased pan on medium low heat and wait for the pancake to start bubbling. Once you notice bubbles or browning edges, flip the cake. It should take about one minute. Cook the other side thoroughly and finish off the rest of the batter. Drown the entire stack in maple syrup and enjoy!