Can this be for real? Apparently it is. The “two-ingredient pancakes” recipe has been bouncing around the internet for a while, and I finally decided to try it. It fits into my dietary requirements, and I wanted to find out if it fit my palate as well.
Apparently, it did. These pancakes are super quick and simple to whip up, and are tasty enough that they don’t need any other ingredients – not even syrup!
For a larger batch:
Mash your banana(s) in a mixing bowl. *Add any spice(s) at this time and mix well.
Crack eggs into a separate bowl and whisk until yolk are broken and the mixture is slightly frothy.
Add eggs to mashed banana(s) and mix thoroughly.
Heat griddle to 300F, and butter lightly.
Spoon batter onto hot griddle, allowing each puddle of batter to spread to about 4″ across.
Cook on first side until firm enough to flip, about a minute and a half. Cook on second side for same amount of time. 2-3″ pancakes may only take one minute on each side.
Turn pancakes carefully onto a plate as they can be quite delicate.
Butter them up and chow down!
*A dash of cinnamon adds another dimension to this recipe. I imagine that a tiny dash of things like nutmeg, cocoa powder, white pepper, ginger, and even cardamom will give each batch something special. You can also use protien powder or peanut butter powder, but do so sparingly so as not to foul the liquidity of the mix. I plan on a lot of experimentation in the future.
If you are so inclined, you may add a bit of baking soda for fluffier pancakes.
As there is no wheat or other flour in this recipe there is little to hold them together before they start cooking. Be sure to keep them small so they maintain their integrity. You may need to experiment a bit (like I did) to figure out just how to handle them on the griddle.
If you want to add nuts or chocolate chips, make sure they are chopped small and only add them after the batter is spooned onto the griddle, and before the flip.
When the recipe says “serve hot” beleive it. The banana sweetness is definitely in the forefront while they are hot. The egginess, in both flavor and texture, become predominant as the pancakes are allowed to cool. Be sure to have your add-ons, such as butter, syrup, yogurt, or sliced fruit, ready to go!
Using this batter in a crepe pan should also result in super thin, delicate crepes that may be rolled around your favorite ingredients. As mentioned above, this recipe results in tender, delicately textured pancakes.
Because of the ingredients, or lack thereof, these pancakes are paleo, gluten-free, dairy free, grain free, and have no added sugar.
— Ann Cathey