Hard to believe, right? I saw this recipe on Facebook and knew that I had to give it a try. I just happened to have a few bananas that were getting beyond the ripe stage, so the timing was perfect. I’ve tried the 2 Ingredient Cookies and 2 Ingredient Ice Cream, and both of them are now popular in my house. I was a little skeptical about this one, but they turned out to be fantastic! These pancakes are really high in protein, low calorie, gluten-free, paleo friendly, and taste really good!!!! The bananas make them sweet enough to just eat plain, but you can garnish them however you’d like.
Ingredients: 1 large ripe banana, 2 eggs, and cinnamon (optional). This makes about 2 small servings, so double or even triple the recipe for the family. Mash the banana(s) really well with a fork, and then wisk together with your eggs and cinnamon. Heat your stove to a low to medium setting. I set mine at the notch just below medium and they turned out perfect. Spray your pan with cooking spray or grease the bottom with a little bit of butter. The pancakes are a little flimsier than your traditional pancakes, so make them small (easier to flip that way). Heat on each side for about 2 minutes. I just lifted up the edges a little to see when they were done.
I was really impressed with how these turned out! The pancakes really kept their shape and tasted delicious. And, because they are so moist, there is no cutting required; simply dig in with your fork. My 7 year old daughter scarfed them down, so I know I’ll be making them often!
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