I am just popping by quickly today to let you know about these amazing easy and simple and delicious (of course) pancakes. I am on holiday for the next 2 weeks (well, not at work anyway) so I may be a little slower in responding to comments and keeping up to date etc. as normal. Please forgive me.
I have been eating these pancakes for breakfast for a while now. They have definitely become a staple in the breakfast menu rotation. And I know, I am incredibly late to the 2 ingredient pancake party . . . but I am here now.
I actually add in another 2 ingredients, taking the total to 4, but what is a couple of ingredients between friends? Plus, they are completely optional.
Truth be told I usually eat these rolled up – spread with almond butter and blueberries (or raspberries if the season allows) inside. Which means that by the time the last pancake has cooked I have eaten the first two already. However for photography purposes I stacked them up – spreading each one with a layer of almond butter before plonking the next one on top. I have to say that either way is good.
I know entertaining the thought of pancakes on a work day morning can sound a bit crazy, but you don’t have to weigh anything out for these, all that is required is a bit of whisking / mixing. What could be simpler?
2 Ingredient Breakfast Banana Pancakes
- 1 ripe banana (the riper the better)
- 2 eggs
- Optional extras – 1.5 tbsp coconut flour + 1/2 tsp ground cinnamon
- Coconut oil to cook
- Nut butter and berries to serve – optional
- Mash the banana in a bowl until it is as smooth as possible.
- Add the eggs and beat until fully incorporated. Add the coconut flour and cinnamon, if using, and beat in well.
- Heat a non-stick frying pan over a medium heat. Add a small amount of coconut oil and swirl it around the pan.
- Pour approximately 1/4 cup of the batter into the pan and cook for a couple of minutes – the bottom should be brown and the edges should turn opaque. Flip over and cook for a minute on the other side.
- Transfer the pancake to a plate and repeat until you have used all the batter, adding a little more coconut oil to the pan as needed.
- Spread each pancake with nut butter and either roll up around some berries or scatter them over the top.
© The Pink Rose Bakery 2015