Thanks to my Pilates teacher, Lisa, we have making these little gems almost everyday. When she told me you can make pancakes out of just eggs and bananas, I didn’t believe her. How could pancakes be the least bit tasty without flour, oil or sugar? So, I ran home and tried. After a few failed batches, I got the hang of it and was pleasantly surprised. Kind of like a cross between a crepe and a pancake, they are moist and light and great for topping. And, the best part is that they are full of protein. I top the kid’s ones with a chocolate hazelnut spread (healthy nutella), sliced bananas and strawberries and they devour them. I like mine with almond butter, berries, and a little maple syrup for a treat. I find that I have to play around with the heat, with lower temperatures resulting in more even browning. Also, make sure to oil or spray your griddle between batches. Enjoy!
- 2 eggs
- 1 banana
- ½ teaspoons baking soda
- Toppings: almond butter, maple syrup, sliced bananas and/or berries
- Place eggs, banana, and baking soda in a high powered blender and mix until smooth.
- Spray or oil a non-stick skillet over medium heat.
- Pour batter in skillet, using approximately ¼ cup for each pancake. Cook until bubbles rise to surface of pancakes, about 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Adjust heat as necessary; usually lower heat works best for these pancakes. Make sure to oil skillet between batches.
- Top with berries, bananas, almond butter, and or syrup.