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.
1 ripe banana
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
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.