I don’t quite know whether this recipe even counts as a “recipe”. I’d say that it probably has the same complexity as adding hot water to instant ramen (no disrespect, instant ramen is still delicious). For anyone who needs a quick, super healthy, pick-me-up snack or meal, these banana pancakes are the perfect answer. Only two, TWO ingredients! I found this pancake recipe on Cassey Ho’s blog, blogilates.com, and wish I had found it years ago to save myself what was probably many accumulated hours of ho-humming and not knowing what snack would satisfy my craving.
All you do is mash one ripe banana in a bowl together with two eggs, and beat until a batter forms. Then, spoon the batter into mini pancakes (about 4 per pan), cooking 1-2 minutes per side. I like to coat my pan with a little bit of coconut oil to prevent sticking and to give the pancakes an extra nutty flavor. The rest is all in the details. Depending on what I have on hand, I top my pancakes with applesauce, spiced pumpkin puree, berries (fresh or frozen), greek yogurt, granola, peanut butter, and usually finish them with dash of cinnamon and honey.
The natural sugar from the banana is great because it sweetens the pancakes without having to douse or dip them in syrup. For any skeptical die-hard pancake lovers, I implore you to at least try it once. The dish is surprisingly satisfying and because it is flourless, guilt-free! I’m not suggesting that anyone swear off traditional pancakes for this banana substitute, but I am suggesting that it is a great and healthy alternative for more frequent consumption (especially late night cravings to satisfy a sweet tooth).
The other benefit is that these pancakes are great for dressing up or down depending on the meal/time of day, or even the season. While pumpkin puree is the perfect Autumn flavor, I’m already contemplating possible winter options including gingerbread extract in the batter and a cranberry sauce topping…I’ll keep you posted over the next few chilly months!