Healthy 2 Ingredient Pancakes (Paleo, Gluten & Dairy-Free, No Sugar added)
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
8 -10 small pancakes
Healthy 2 Ingredient Pancakes (Paleo, Gluten & Dairy-Free, No Sugar added)
Description
This pancake recipe uses just ripe banana and eggs as the base, melding into a custard-like batter with banana chunks providing texture and natural sweetness. The method involves gently mashing bananas, then whisking in eggs to make a runny batter that cooks quickly on a hot griddle with a bit of butter or oil. Optional additions like almond meal add body, while cocoa powder or cinnamon introduce extra flavor notes.
By cooking small spoonfuls of batter on a medium heat griddle, the pancakes develop lightly browned edges with a tender interior. Flipping after the bottoms are golden ensures even cooking. The small pancakes are best served warm to enjoy their delicate softness and sweet mashed banana flavor. Adding ingredients such as chocolate chips or fresh berries during cooking offers bursts of contrast in texture and flavor.
These pancakes provide a naturally gluten-free and dairy-free alternative, using whole food ingredients without added sugar. They are quick to prepare and work well for those seeking a simple breakfast option, with optional mix-ins to tailor taste or nutrition. Best eaten fresh, they can be stored briefly but lose optimal texture when cold.
Ingredients
- 2 banana medium ripe
- 2 egg medium
- butter for the pan, or oil
- Optional extras:
- 2-3 tablespoons almond meal
- 1 tablespoon cocoa powder or protein powder
- 1/4 teaspoon baking powder for fluffy pancakes
- 1/4 teaspoon vanilla
- 1/4 cup chocolate chips or fresh berries
- pinch cinnamon
Instructions
- Peel the banana and break it up into several big chunks in a bowl. gently mash the bananas into smaller chunks using a fork. Add the eggs to the mashed bananas and stir with the fork until you have a custard-like consistency. The batter will be runny and should have a few clumps of bananas. (optional: add 1/4 teaspoon baking powder, 1/4 teaspoon vanilla, pinch of cinnamon, 1 tablespoon coco-powder)
- Heat a griddle over medium heat and Melt in about 1/4 teaspoon of butter in the pan. Drop the batter on a hot griddle: Drop roughly 2 tablespoons of batter onto the hot griddle. This would be a good time to add the nuts, chocolate chips or berries if desired.
- Cook for 1 minutes or until the bottoms look browned and golden when you lift a corner.
- Gently flip the pancakes and cook for another minute on the other side.Transfer the cooked pancakes to a serving plate and continue cooking the rest of the batter.
- Serve Pancakes warm; they are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey, or any extra toppings.
User Reviews
Overall Rating
4.4
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