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High in protein, gluten- and dairy-free, these pancakes cook up golden brown with crispy edges and a soft, custard-like center. They are very delicate while cooking, so be sure to keep the pancakes small so they’re easier to flip, and be patient when flipping them. See the note for ideas for variations.
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Ingredients
For 8 COM_JOOMRECIPE_SERVING_TYPE_
two-ingredient-banana-pancakes
- 1 banana
- 2 eggs
Two-Ingredient Banana Pancakes Directions
- Mash up the banana until there are no large lumps. Pour the eggs over the bananas and stir until completely incorporated. Drop 2 tablespoons of batter onto a hot skillet (the batter should sizzle when it hits the pan, if not, increase the heat just a bit.) Cook about a minute, until the bottom of the pancakes are golden-brown and the edges begin to set. Very gently and slowly flip the pancakes - some uncooked batter will likely spill onto the pan, so just rest the pancake on top of it. Cook another minute, until the other side is golden-browned. Serve hot, with butter and maple syrup.