Updated: Mar 29
Something I really appreciate in my life is simplicity and this certainly applies to my cooking as well. So when I was first introduced to the '2 Ingredient Pancake', a simple formula of blending banana and egg to create a glorious pancake batter, I was amazed. Not only does this batter behave like regular batter (i.e. wheat flour, milk, egg), it also stands its ground when it comes to flavour. By removing wheat and milk from the pancake, and replacing it with banana, these pancakes are packed with both fiber and protein making them a great breakfast alternative. The way I see it, anything that is both nutritious and tasty, truly qualifies as a treat!
Building on this formula, I simply add cinnamon to give them that added 'punch' as well as to support with blood sugar regulation, however I have also experienced with other alternatives
such as cacao to create chocolate pancakes or ground cardamom for a sweet but pungent flavour.
On this occasion, I served it up with a generous amount of almond butter and homemade blackcurrant chia seed jam. Hope you enjoy it and, if you explore with any new spices or flavours, please don't hesitate to add it to the comment section below!
1 ripe banana (alternatively, use left-over steamed or baked sweet potato)
1 tsp cinnamon
coconut oil for frying
1. Blend all the ingredients in a high speed blender
2. Grease a frying pan with the coconut oil
3. Use 1/3 cup of batter for each pancake and fry on a medium temperature
4. Serve with almond butter and a dark berry compote (optional)
Have you tried this? Then please leave a comment and let me know how you got on.
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