If you are looking to skip traditional carb- and sugar-laced pancakes, there is a healthier and simpler alternative out there. These pancakes require only two ingredients: bananas and eggs. Yep, you read that right. They are gluten-free, (refined) sugar-free, dairy-free, high in protein, high in healthy fat, and low-calorie too. They are one of my all-time favourite breakfast items to make; easy to prepare and absolutely delicious, too.
Don’t get me wrong here. They are not exactly like traditional pancakes in either texture or density. Their consistency resembles more a crepe or the inner portion of French toast. These pancakes are softer and more fragile – being flourless and all – and are best when made smaller, like mini-pancakes. But they are a great treat and so much more digestible than flour-filled pancakes – great news for the gluten-free among us!
In fact, I first came across the recipe in the book Breaking the Vicious Cycle: Intestinal Health Through Diet by Elaine Gottschall (BA, MSc). Gottschall dedicated her life to researching the connection between food and gut-health. Her research resulted in what is today known as the ‘Specific Carbohydrate Diet,’ or SCD, which helps those struggling with Crohn’s, Ulcerative Colitis, Celiac and other digestive disorders. For more information, check out the official website here: Breaking the Vicious Cycle.
Needless to say, these pancakes have a lot going for them! I have made them many times and as someone who prefers quick and easy breakfast meals, these 2-ingredient pancakes are as simple as it gets.
You will need…well, you already know:
- Bananas (fully ripe)
This recipe requires 1 egg for every banana you use. If the bananas are on the smaller side, however, then use 2 bananas for each egg.
First, mash the bananas using a fork. Ripe bananas are necessary here as they will be more ‘mashable’ and mix well with your eggs.
Next, mix the eggs in a separate bowl.
Add the eggs to the mashed bananas and stir together. At this point you may decide that you’d like to use a blender to create a silkier batter – go right ahead.
Drop the mixture, one serving at a time, onto a greased frying pan over medium heat. Brown and turn over.
Tip: It’s best to make your 2-ingredient pancakes small so they don’t fall apart when it’s time to flip them over. I normally make mine about 4 inches wide, but you can experiment.
Plate and serve hot with maple syrup, cinnamon, honey, almond or other nut butter, or even regular butter (for those who can have dairy). It is such a versatile and easy-to-make treat that is not only sweet and delicious, but easy on your digestion.
I hope you give this simple, delicious and healthy alternative to traditional pancakes a try this weekend. It’s an easy and tasty way to incorporate healthier options for your family.
For more gluten-free and other recipe ideas, don’t forget to follow me on Pinterest.