Apparently, the rain this morning was an alarm clock for my dogs' bladder. By the time I wiped their muddy paws at 6am, I was fully awake. I walked through the kitchen and saw a few heavily freckled bananas. It seemed like a good morning to fire up the griddle and make some pancakes. This recipe is nothing new...it has been floating around various sites on the internet for quite sometime, but if you haven't tried them, you should! They are so much healthier than the frozen waffles my kids used to eat. Some call them two ingredient pancakes, but I like a little cinnamon and vanilla in mine, so I guess that makes them technically four ingredient pancakes. I put everything in my blender, and it doubles as an easy way to pour the batter. Since there are so few ingredients, the ones you use really matter. The banana definitely needs to be ripe. If possible, pasture raised eggs really are a better choice. The chickens roam free and are allowed to eat their natural diet of plants and insects. In turn, the eggs have less cholesterol and saturated fat, and more vitamins A, E, beta carotene and Omega 3 fatty acids. You can tell the difference by the orange color of the yolks, and they taste divine! One of the other ingredients that I use is vanilla bean paste. You could definitely substitute it with a high quality vanilla extract, but I love seeing the little bean flecks. I use it in place of vanilla extract in most of my recipes.
INGREDIENTS
1 Ripe banana
2 Eggs (preferably pasture raised)
1/2 teaspoon of cinnamon
1 teaspoon of vanilla bean paste
1 Tablespoon of coconut oil (or butter)
METHOD
Heat a griddle or skillet on medium for at least 5 minutes. I turn the griddle on as I am gathering and prepping my ingredients.
Combine all of the ingredients in a high speed blender. Blend until smooth.
Coat the griddle or skillet with the oil and pour the batter into 3-4 inch circles making sure that they have room to spread. This batter is a little bit stickier than flour based batter.
Let them cook until there are bubbles forming evenly on top of the pancakes
Flip quickly and finish cooking on the other side. These can be a little wet if undercooked, so really let them brown.
Each of my kids likes a different topping. My youngest goes for the Nutella, my son likes peanut butter and honey, and my teenager (who follows whole 30) tops hers with coconut manna.
BATCH COOKING
When I go to the trouble of making these pancakes, I triple the recipe (which ends up making about 15 medium sized pancakes) and let them cool on parchment paper. I stack them with parchment in between and freeze for a quick breakfast another morning.