ADVERTISEMENT
Introduction:
Looking for a nutritious and quick breakfast? These 2-ingredient banana and egg pancakes are the perfect solution. This easy-to-make recipe requires just two common ingredients, making it an excellent option for busy mornings when you need something healthy, filling, and delicious. Whether you're looking to boost your protein intake or simply want to enjoy a light and fluffy breakfast, these pancakes are a wonderful choice. Plus, they are naturally gluten-free, low in sugar, and packed with nutrients from bananas and eggs. Let's dive into the simple recipe!
Ingredients:
1 ripe banana
2 large eggs
Instructions:
Mash the Banana: Start by peeling the ripe banana and placing it in a bowl. Mash it well using a fork or potato masher until it’s smooth with a few small lumps remaining for texture.
Beat the Eggs: In a separate bowl, crack the eggs and whisk them until fully combined.
Combine the Ingredients: Add the beaten eggs to the mashed banana and mix well until you have a smooth, uniform batter.
Cook the Pancakes: Heat a non-stick skillet or griddle over medium-low heat. Lightly grease it with cooking spray or a small amount of oil. Once the pan is hot, spoon small amounts of the batter onto the skillet, forming small pancakes.
Flip and Cook: Cook for 2-3 minutes on the first side or until the edges start to set. Flip the pancakes carefully with a spatula and cook for another 1-2 minutes, or until golden brown on both sides.
Serve: Remove from the pan and serve immediately with your favorite toppings like fresh fruit, maple syrup, or a sprinkle of cinnamon.
Tips for Serving and Storing:
Serving Ideas: Top your pancakes with fresh fruit (berries, banana slices, or even a dollop of peanut butter). A drizzle of honey or maple syrup works wonderfully, or you can sprinkle some chia seeds for an extra boost of nutrients.
Storing: These pancakes are best enjoyed fresh, but they can be stored in an airtight container in the fridge for up to 2 days. To reheat, simply warm them in the microwave for 20-30 seconds or heat them up in a skillet for a few minutes.
Variants:
Vegan Version: If you want to make these pancakes plant-based, simply swap the eggs with a flaxseed meal mixture (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes to thicken).
Add-ins: Feel free to experiment by adding in extra flavors such as a dash of vanilla extract, a pinch of cinnamon, or even chocolate chips for a sweet treat.
Pancake Size: Adjust the size of your pancakes based on your preference. For a larger pancake, simply pour more batter into the skillet, but keep in mind it may take longer to cook.
FAQ:
ADVERTISEMENT
