I have seen these 2-ingredient pancakes floating around the blogosphere/Pinterest for some time now. Not sure what took me so long to give them a shot, but I’m glad I finally did! They are literally so easy to make. Hard to believe there is absolutely no flour or sugar in them whatsoever. The whole time I was making them, I was thinking, “no way are these going to turn out good.” I have to say-that thought was totally wrong. They are awesome! They taste exactly like a traditional banana pancake, but have a more crepe-like texture. My grandmom used to make very thin pancakes like these, and we would put a dollop of homemade applesauce on them, roll them up like a burrito, and eat them like that. SO GOOD. I served these with pure maple syrup and blueberries, but next time I will have to use applesauce like my grandmom used to. These pancakes are packed with 13g of protein per serving, thanks to the eggs. They are gluten-free and refined-sugar free. All of the sweetness comes from the very ripe bananas-so make sure not save those brown bananas for this recipe! A friend of mine told me she makes these for her baby and he loves them too! What a perfect, healthy finger food for a little one to enjoy. I did add a small amount of vanilla (for flavor), and baking powder (for texture), but those are totally optional and the pancakes will work just fine with just bananas and eggs. Give them a shot this weekend and let me know what you think of these magical pancakes!
2 very ripe bananas, mashed
optional: 1 tsp vanilla, ½ tsp baking powder
Add ingredients to a medium bowl and mix until combined, but still chunky. Spoon 2-3 tablespoons of batter onto a skillet or in pan sprayed with cooking spray over medium heat. Cook 1-2 minutes on one side, watching very carefully until edges are firm and middle looks only slightly set. Flip carefully with a spatula and cook an additional minute or so on the other side. Cooking time requires some trial and error, so adjust times as necessary. This recipe makes 10-12 mini pancakes.
*TIP: For the best results, make sure not to exceed 3 tablespoons of batter for pancake. The bigger they are, the harder they will be to flip.
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.