The internet is abuzz with variations of the 2-ingredient banana pancake recipe. I love the idea of healthy pancakes, so I read through lots of the online commentary and did some experimenting of my own.
I noticed that there were a couple of common complaints with the 2-ingredient recipe; namely that the consistency is very 'eggy', and the pancakes are really hard to flip because the batter is so 'liquidy'. Some people also found the pancakes to be too flat and dense.
Taking this on board, I added almond meal and baking soda. The almond meal helps bind the batter together, while keeping the pancakes tender and moist. The baking soda (activated with vinegar) makes the batter a little fluffier. It's important to note that there's no point adding the baking soda without an acidic ingredient to activate it; vinegar or lemon juice work equally well, and the quantity is so small you don't taste it.
Ingredients
Makes 16-20 small pancakes (2"-3" wide). Serves 4 people.
- 2 medium ripe bananas
- 3 eggs
- 4 tbs almond meal
- ½ tspn baking soda
- Pinch salt
- ½ tspn cinnamon (optional)
- 1 tbs white vinegar, or lemon juice
- Coconut oil for cooking
Method
I use 3 bowls for this recipe; 1 to mash the banana, 1 for the dry ingredients, and 1 to whisk the eggs and then combine everything.
- Peel the bananas and slice into a bowl. Use a fork to thoroughly mash until there are no large lumps.
- In a separate bowl, combine the almond meal, baking soda, salt, and cinnamon. Stir until they are evenly combined. Set aside.
- Now crack the eggs into the third bowl, and whisk together until completely combined and a little frothy.
- Add the vinegar and mashed bananas to the egg mixture. Fold to combine using a fork. Now sprinkle the dry ingredients over the batter, and gently fold to combine.
- Grease your saucepan with coconut oil and set over a low heat.
- Add around 1 tablespoon of the mixture for each pancake. If you are serving a crowd, you can have 2 or 3 saucepans on the go at once, or use a skillet.
- It's time to flip when you notice the edges have set.
- To keep things healthy, I served mine with a dollop of yogurt, 100% fruit jam, and crushed pistachios - but any pancake topping works a treat. Enjoy!
Additional Notes
- These pancakes brown easily. It doesn't seem to affect the taste, but it doesn't look great. So it's important to cook these more slowly than regular pancakes over a low or low-medium heat.
- The almond meal definitely helps improve the consistency of the pancakes, but they're still not as easy to flip as regular pancakes, so keep the size small. Don't try making huge pancakes, 2"-3" wide is perfect.
