2-Ingredient Banana Pancakes
These pancakes are gluten-free and dairy-free. They are made with just bananas and eggs!Makes 8 small pancakes.
- 1 ripe banana
- 2 large eggs, lightly beaten
- 1 teaspoon cinnamon
- Optional mix-ins
- 1 cup fresh fruit, like blueberries, raspberries, or chopped apples
- 2 tablespoons granulated oat
- 1/4 teaspoon vanilla extract
- 1 tablespoon honey
- 1 tablespoon unsweetened cocoa powder
Mash the banan. Continue mashing until the banana has a pudding-like consistency and no large lumps remain; a few small lumps are okay.
Add flavorings if desired. Add 1/8 teaspoon of baking powder for fluffier, lighter pancakes, and whisk in salt, vanilla, cocoa powder, or honey to flavor the pancakes.
Stir in the eggs. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter.
Heat a pan over medium heat. Drop the batter on hot griddle. Drop about 2 tablespoons of batter into the pan. Keep your pancakes fairly small. Not only will they cook more quickly, but they’re easier to flip. It should sizzle immediately — if not, turn up the heat slightly.
Cook for about 1 minute. Cook the pancakes until the bottoms look browned and golden when you lift a corner.
Flip the pancakes using a thin spatula. Cook until the other side is also golden-brown, about 1 minute more.
Serve warm and enjoy!
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