Flourless pancake batter that doesn’t require measuring spoons and 6 different jars of flours and starches? Oh, and that also has some substance and protein to it?
I’m going to just say it. These pancakes will change your life. Or, at least your weekend routine (and energy). 2 Ingredient Wonders, really.
One of my very favorite recipes from the new Simply Real Health Cookbook, because it so encapsulates the entire book- all easy, healthy and delicious recipes made for real life. On sale now, but make these first before you decide.
Two Ingredient Pancakes
Makes approximately 8 medium pancakes
Notes: These almost-too-simple and healthy pancakes are great served with natural peanut or almond butter, homemade whipped cream, Coconut Whipped Cream (another cookbook recipe), berries, sliced bananas, seasonal fruit, or a drizzle of maple syrup or raw honey.
1 large ripe banana
2 organic cage-free eggs
¼ teaspoon baking powder
¼ teaspoon cinnamon
Add all ingredients to a blender and blend until smooth. Or, mash banana by hand, then add eggs, baking powder and cinnamon to a bowl and mix well. Transfer mixture to a measuring cup with a spout for easy pouring.
Heat a bit of butter or coconut oil on a griddle or cast iron skillet on medium-high heat. Once warm, pour batter as you would for normal pancakes, flipping halfway when slightly browned, approximately 4 minutes on each side.
Coconut Whipped Cream
Serve this chilled sweet topping on its own, with fresh berries or other seasonal fruit, on top of the Apple Cinnamon Morning Quinoa, or the Two Ingredient Pancakes. Divine over chocolate desserts and the Seasonal Fruit Crumble too! Use regular coconut milk in this recipe, not the light version.
1 can regular coconut milk
1 teaspoon vanilla extract
Place a can of coconut milk upside down in the fridge for 2 hours. When ready to prepare, flip the can right side up and open, scooping only the thick part of the mixture into a blender.
Leave the coconut water behind (and use it in other smoothies, coffee, or iced tea).
Add 2 teaspoons vanilla to the blender, and blend on low speed for 1 minute or until fluffy. Also works great as an icing on cakes & cupcakes too, as long as the cake has cooled completely first.