Three-ingredient pancakes

No gluten, no flour, low calories - win!


Bananas 1 1/2 large, between ripe and overrip – two regular sized ones are fine
Eggs 2
Baking powder 1/8 teaspoon

10 minutes to prepare, 15 minutes to cook, ready in 25 minutes

Pancakes are one of the most delicious breakfasts, but far from the healthiest. This recipe is ideal if you want pancakes, but with a far healthier take on the matter.

Step 1: Peel the bananas and break them into a bowl – give them a good mash. You shouldn’t make them completely smooth. If they’s a bit lumpy it’s OK, and will give some bite to the recipe.

Step 2: In another bowl, whisk the two eggs together with the baking powder.

Step 3: Pour the egg mix into the banana, or the other way around – whichever you prefer – and give the whole lot a really good mix with a spoon.

Step 4: Get a griddle or a frying pan and lightly oil it. Spray is great, but taking a paper towel, turning the bottle of oil upside down while holding it to the bottle opening, and then wiping the bottom of your pan will also work great. Put that over a medium-low heat.

Step 5: Pour pancake-sized bits of the mixture onto the pan. It’s easiest to do this with a ladle. You should get between four and six pancakes.

Step 6: Let them cook on one side until they go brown. You should be able to see the baking powder activate. Then flip them over for the same amount of time on the other side.

Step 7: Serve the pancakes fresh and hot with whatever you like – more fruit will compliment the bananas, but chocolate chips or maple syrup is also great!

That’s all there is to it. You’ll be hard pushed to find a healthier pancake recipe than that!

It’s recommended that you make these a little smaller than regular pancakes, because the consistency of the mixture is very different in a way that makes them more difficult to flip with a spatula.

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