The first time I saw this recipe, I was shocked. What? A pancake with only “two” ingredients. I was equally intrigued by its simplicity.
I love crêpes and pancakes and the tradition around here is that on Sundays, we eat something special for breakfast along with some nice coffee and the New York Times.
So needless to say, I have done a lot of pancakes over the years. My favorites always include some bananas (a fond memory from my travelling days- you will always find banana pancakes in any backpacker’s favorite restaurant). For a long time, I was gravitating around this recipe. I’m still crazy about it but for some obscure reasons, my daughter isn’t. She does love though these two-ingredient pancakes. Go figure. Hey, if my child seems to love something that’s less labor intensive, I’m up for it.
The pancakes I want to talk about are made with bananas and eggs and that’s it. Easy and healthy (gluten-free, dairy free, yet full of protein). I’ve seen variations here and there: a pinch of baking powder for fluffier pancakes, optionals such as vanilla, cocoa powder, honey, nuts etc…
But really less is more in our case. That doesn’t unfortunately mean that these pancakes are easy to make though. Quite the opposite indeed. It is quite a challenge to flip those pancakes without breaking them. The best result I have had was to mix the bananas and eggs in a blender for a minute or so, with a pinch of ground flax seeds and use a very thin spatula to do the flip.
Also, they don’t look very sexy as you can see from my picture but…give them a try.
If you are curious about what it tastes like, the best I can say is to quote Sara Wells from our best Bites who describes them like “the middle from a piece of a french toast”. Does this sound good to you? It does in my book.
- 2 eggs
- 1 banana
- 1 tsp of ground flax seed
- Maple syrup is optional but totally recommended
- Put the bananas, eggs and flax seed in a blender
- Mix for a minute or two
- Heat a lightly buttered or oiled skillet over medium heat
- Put your desired amount of batter onto the skillet (some say that keeping the pancakes small is easier to handle but I haven't personally had this experience)
- Gently lift a corner to see if the bottoms look brown, if they are, do the best you can to carefully flip the pancake
- Cook for another minute or so
- Keep the pancakes warm in the oven until you are ready to devour them