Did you know that you can make pancakes out of just a banana and a few eggs? I was shocked too. I’ve been sticking to my fitness routine thanks to all the free exercise videos on Blogilates.com. Pilates instructor, Cassie Ho has been keeping me motivated and also turning me on to really cool, diet-friendly recipes like this one. I’ve been making these pancakes before work, because that’s how quick they are to make from start to finish (about 20 minutes from start to clean plate). They have a slightly sweet banana flavor and they’re super moist on the inside. With no white flour, you’re getting great protein and potassium that’ll fuel you all morning long. I was bad today because I had some wine and didn’t do my pilates, but I was busy pulling this post together because I want you to make these two-ingredient pancakes right away.
Makes 1 servings (about 5 small pancakes)
1 small or medium ripe banana (not too ripe, see below)
1/2 tablespoon butter or oil, for cooking
Maple syrup, for serving (optional)
1. First of all, the banana should be just ripened, but not so ripe that the skin has brown spots. If you use a super ripe banana, the pancakes will come out a little too soft and will be hard to flip, but will still taste good. In a shallow bowl, mash the ripe banana with a fork until it looks liquidy. It’s ok if there are little lumps, but mash any big ones away.
2. Add the eggs into the banana and mix well to incorporate.
3. Heat a non-stick pan over low heat, adding the butter or oil right away. Once the pan is hot, pour about 2 tablespoons of the batter into the pan at a time, creating small, silver-dollar-style pancakes (if you try to make large pancakes, they will be difficult to flip as these pancakes are not as stiff as regular ones).
4. Once golden brown on the bottom, flip the pancake(s) and brown them on the other side. Transfer to a plate. Keep making pancakes and stacking them on a plate. Serve right away with maple syrup and/or fresh berries.