Two, yes 2, ingredient pancakes

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Pancakes remind me of weekend mornings with my parents. Huddled in the kitchen making smiley faces and mickey mouse heads with the batter. I love pancakes (and waffles, and crepes, and french toast) but swore off years ago for carb, refined carb, sugar reasons. I’ve really really missed them though. Enter the two-ingredient recipe. This recipe has been floating around the web for a while and is gluten and sugar free, relatively low in carbs and high in protein. Much better than the classic alternative. I spent Saturday morning taste testing different versions until I came up with THE ONE. They are so easy to make and taste like real pancakes, without the post sugar stomach. We topped ours with a little granola, fresh berries and a drizzle of pure maple syrup.

2-ingredient pancakes

1 ripe banana

2 eggs

Optional (but great improvements)

1/8 teaspoon baking powder (makes them fluffier)

2 T almond flour (makes them hold together)

1/4 teaspoon cinnamon (for flavor)

Berries, granola and/or nuts for topping

Instructions:

The premise is that for every 3-4 T of mashed banana you should have 1 egg. So, on Sunday when we had our friend over I put 3 bananas and 6 eggs in the blender. This made a nice big bowl of batter.

Add in the baking soda, almond flour and cinnamon.

Heat a pan with Sunflower Oil spray, then spoon batter on to a nice medium hot pan. I used two spoonfuls of batter per pancake.

 

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19 comments

  1. I’m laughing on my own (right now), because I just landed on your blog and on this amazing article. Why am I laughing ? because I have tried this recipe on tuesday and I swear that my “pancakes” (if we can call them pancakes haha ^^) did not look like this at all ! Yours are so cute, perfect circles,.. I don’t even want to destroy them by eating them ^^ Anyways, you are very talented (baking + taking pictures). Bravo ! 🙂

  2. I totally made these yesterday, but used whole wheat flour instead of almond and coconut oil instead of sunflower oil spray. They were delicious and the perfect solution for my extra ripe bananas! Using 2-3T of batter proved to be the best measurement for pancake size, when I tried to pour a larger pancake, it fell apart when flipping. All in all, I would definitely use the recipe again, thanks for sharing! As noted above – always love how you stage your photos!

  3. Pingback: DISHrectory.com – Banana Bread French Toast Sticks


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