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2-Ingredient Pancakes Just Won Weekday Mornings

“Mom, can we have pancakes for breakfast, please?”

Depending on what day it is, I will meet this innocent request with two very different reactions. On a Saturday morning, nothing makes me happier than a big pot of coffee brewing and the busyness of mixing, flipping, and serving up a batch of homemade pancakes — with lots of maple syrup, of course.

But on a Monday (and it’s always, always on a Monday)? Panic ensues. Weekday mornings are fraught enough. And while I love the idea of a big made-from-scratch breakfast, the reality — well — that’s another story. So I’m left with either a mess in the kitchen and a frantic rush out the door or a big batch of guilt to start my week.

Which is why I’m happy to announce that you no longer need to choose:

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Yes, you can make really good pancakes with simply two eggs and a banana. This whips up in about 2 minutes and needs no special equipment beyond a fork.

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Now let’s be clear here: If you’re expecting something that tastes like traditional pancakes, you should probably not attempt these. But I was pleasantly surprised at the flavor and texture and loved the idea that the ingredient list was so simple and wholesome. These are especially genius if you are dairy-free, gluten-free, or a parent of a picky eater.

Monday morning? You’re winning it.

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Two-Ingredient Pancakes
adapted from various sources

Serves: 2 (but you can double or triple it)

Ingredients:
2 eggs
1 banana
1 pinch (approx. 1/8 t.) baking powder (*optional, but recommended)

Instructions:
1. Get a skillet nice and hot. Peel the banana and place in a bowl — mash well with a fork.** Add the eggs and baking powder (if using) and mix well.

2. Grease your skillet with either butter, non-stick cooking spray, or coconut oil. Ladle the batter (I used about 2-3 T. per pancake) into the skillet and cook till the underside is golden brown. Flip the pancakes and do the same on the other side. Transfer to a serving plate and repeat with remaining batter. Serve immediately.

*I made these both with and without the pinch of baking powder and found that the addition of the baking powder gave just enough “rise” to the pancakes to make it worth the tiny extra step.

**Many versions of this recipe call for the use of a blender or food processor. My feeling is, if I have to deal with cleaning either of those on a weekday morning, I’d rather go with traditional pancakes. So I mixed the batter by hand and they were absolutely fine — just make sure to really mash up that banana (a few tiny bits are fine).

And while these pancakes are lovely plainly served with a drizzle of maple syrup, feel free to jazz them up with some add-ins:

  • a dash of cinnamon
  • 1/4 t. vanilla
  • your favorite berries
  • chocolate chips
  • chopped nuts
Article Posted 3 years Ago

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