Weight Loss

Flourless & Gluten Free Two Ingredient Pancakes

January 24, 2017

I’m always on the hunt for new, easy and healthy breakfast recipes. Especially recipes that don’t take a lot of time to make, and this was one of them! Now if you’re looking for the taste of a pancake, I’m sorry to say you won’t exactly find it in this particular dish. It does look like a pancake, but the taste is very strongly banana with the consistency closer to an egg patty on a breakfast sandwich (if that makes sense). I know what you’re thinking, and I bet you’re pretty skeptical at this point. Yes they are different, both in taste and texture. In all honesty though, I thought they were pretty good! So I thought I’d share the recipe with you guys, unless you’ve already seen the recipe floating around on Pinterest (which is where I stumbled on it).

Literally all you need is one medium or large banana & 2 eggs. That’s it! Technically, mine ended up including a third ingredient – about a teaspoon of cinnamon. I figured this would sweeten it and add a little more flavor, which it did! First, peel the ripened banana and mash it in a bowl. It seemed like some people used a blender or food processor, but I found that using a fork worked just fine. After the banana is finely mashed, crack open and add both eggs. Continue whisking until the banana and eggs are well mixed and there are as little chunks as possible, then add some cinnamon if you wish.

To cook, pull out a skillet (medium sized will do if you cook one pancake at a time) and put on medium heat. You can use a touch of butter or spray to grease the skillet also. I made my pancakes average sized. Not as small as mini pancakes, but smaller than IHOP pancakes. I cooked the first pancake while the skillet was still heating up and even though it took a little longer to cook, it ended up turning out the best of the other four. So my tip for you is this: cook the pancakes at a medium temperature for a longer time vs. at a higher temperature for a shorter time. The other four burned quicker and were harder to flip once the skillet was warmed up to high, and the texture and taste suffered compared to the first one.

I was able to get 5 medium sized pancakes out of one batch, so it felt like I got to eat a lot which is always great when you’re trying to eat healthy! Plus, the whole recipe was only 250 calories, give or take a few depending on the size of the banana you use. Pair them with some fruit or yogurt and you’ve got yourself a wonderful and healthy breakfast to fuel you for the day.

Let me know what you think if you give them a shot!

Miranda ♥

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