These pancakes are my new favorite breakfast!
I first heard about these amazing pancakes a couple of months ago on a nutrition podcast. Curious about how the recipe would work, I gave it a try and have been hooked ever since. So easy and sooooooooooooo delicious! Not to mention healthier than your typical flour-based pancakes.
You go from blending these 2 ingredients together…
I use my Ninja food processor to whiz up the 2 eggs and banana. Your pancake texture will vary depending on the banana’s ripeness. Over-ripe and you will get sweeter, softer pancakes; under-ripe and they will be firmer and less sweet.
The first few times I made them in a cast iron skillet– but then I came across this awesome pancake pan at Job Lot which I now use all the time. The batter makes 2 large pancakes so I pour half in at a time. Despite its claims of being non-stick, I need to add coconut oil or butter to it first. Close the lid, wait a few minutes and flip to cook the other side.
Get creative. Add chocolate chips or blueberries. The berries I used are from a bag of frozen mixed strawberries, blackberries and raspberries that I thawed in a bowl overnight. One of my favorite ways to eat these pancakes is spreading on some peanut butter and jelly and rolling them up.
I’ve gone from years of grain-based breakfasts (oatmeal, cereal, toast/english muffins) to higher protein egg-based meals in the morning lately. Occasionally I still crave a hearty bowl of oatmeal with walnuts, raisins and coconut or a sprouted grain english muffin with peanut butter and jelly, but more often than not I choose eggs or these egg pancakes. I have become an egg-addict!
Breakfast is the most consistent meal of my day. It’s part of my morning routine, taking priority right after feeding my hungry felines. My daily schedule varies so much that my eating isn’t firmly structured the rest of the day. I may wait 3 hours or I may wait 6 hours to eat again. But I always eat a hearty breakfast, and fairly soon after I wake up. Through trial and error I have learned that skipping breakfast only spells trouble and leads to crankiness, anxiety and/or overeating later in the day. Fruit alone also doesn’t work for me. I need some protein and fat (eggs! bacon! nuts! nut butters! seeds!)
Take a moment to ask yourself what you want for breakfast. This is important so that your food leaves you satisfied and you aren’t looking for something else to eat in an hour. Consider having a combination of protein, fat and carbohydrate to keep your blood sugars balanced. Yes, I said FAT! Our bodies need fats and they are healthy. Fat, along with protein will keep you full longer than a high-carb breakfast. Skip the artificially created “fat-free” products and get the real deal. Mother Nature’s food is going to be better than anything any food scientist can manufacture. And eat those egg yolks too.
Experiment with various types of breakfasts and see how you feel over the next several hours. Often I find when someone complains that they are hungry shortly after breakfast they either aren’t eating enough food or they are eating a high-carb, low-fat/low-protein meal (ex. bagels, cereals). Give these 2-ingredient pancakes a try for a change in your morning routine. Have some fruit or vegetables with them for added nutrients.
Have you found a breakfast that really works for you? What is it?