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Friday, September 7, 2012

Two Ingredient Pancakes

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When I heard about these pancakes, I really thought, 'That's disgusting.'  (You totally want to try them now, don't you?)  But I read reviews online from a ton of people that had tried them, and I thought that if that many people liked them, they're at least worth a try.  Granted, there were a few that thought everyone else was crazy, but they were definitely in the minority.  

So I found this recipe through Pinterest, and that's where I read the reviews.  As I was reading the comments, I realized that a lot of people that didn't like them just didn't cook them properly, and that might be because the blogger didn't post pictures along the way while she was cooking them.

Never fear, however, I'm filling in the gaps here.

Okay, so your two ingredients....

  • 1 ripe banana 
  • 2 eggs  

An optional ingredient is cinnamon, and I definitely always use it when it's optional (and many times when it's not).  

Before you mix your ingredients, get your skillet or griddle preheating at medium.


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You'll need to really, really mash that banana up until it looks pureed.  You can achieve this with a fork, which is what I did the first time I made them.  Or you can use an electric beater or something like that, which is what I did today, and mix your eggs in at the same time.  (She suggested a food processor or blender, but that just makes too many dishes to clean for my liking.)  If you're mixing them by hand, just add the eggs in after it's pureed, and make sure the eggs are beaten very well, too.


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And, I lied, I guess, because you also  need some cooking spray or butter or coconut oil or whatever for your pan or griddle.  I like to use butter, but if you want to keep it dairy free, coconut oil would also give it a nice flavor.

When your pan is nice and hot, pour out small pancakes.  These should be very small, about 2 1/2 inches across or so.  If they're too big, they will not flip and they'll also taste too eggy.

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The other important thing is that you have to use a pretty thin spatula to flip them.  I had tried to use my thicker plastic one at first, and it just pushed the pancake and messed it up.

The other thing that the other recipe said was to cook them on low, but I found that you definitely have to cook them at a higher heat - not too high because they'll burn quickly but right around medium.  

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And that's it!  You can top them with whatever you want (peanut butter or sunbutter is really good).  But they're sweet enough already that you don't really need syrup.  And they're super moist, so syrup might even make them too mushy.  

"two ingredient pancakes", "dairy free pancakes", "grain free pancakes", "gluten free pancakes", "kid friendly pancakes", "silverdollar pancakes", "banana and egg pancakes", "healthy pancakes"

My kids LOVE these pancakes.  Hubs loved them.  I loved them.  They worked great in the lunchbox, too.  

Let me know what you think if you try them!!!

3 comments :

  1. Hey Annie! I made these this morning and Adrian & I loved them. We never have pancakes and this was such a nice treat. We put 1 Tbsp of creamy peanut butter, cut some banana an 2 Tbsp of light whipped cream on top. Yumminess! Thanks so much for sharing your tips with us :)

    ReplyDelete
    Replies
    1. That sounds SOOOO good! I was reluctant to put vanilla in it because I was afraid that it would make them too liquidy, but I'm glad that you said it worked because I'll try it next time. :)

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  2. This sounds really great Annie. I'm going to give them a try. A pregnant woman can never have enough potassium. - Fleur http://apalaceinwonderland.blogspot.com/

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