If you’ve been on pinterest before, I’m sure you’ve seen the two egg and one banana pancake recipe. It’s intriguing to me because one, all the ingredients are Paleo, and two, it seems super easy.
Here’s my variation, which involves a bit more than the two original ingredients.
1 tablespoon vanilla
1 teaspoon cinnamon
1 teaspoon salt
1 cup sliced strawberries
Maple Syrup for serving
Makes 8-10 small pancakes
I started by just putting my eggs in the blender and giving them a good whirl for maybe about 30 seconds. It think this helps keep the pancakes a bit more fluffy.
Add the remaining ingredients (except the strawberries, coconut oil & maple).
Add strawberries and mix in by hand, don’t blend them in.
In a small skillet, over medium heat, heat up about a teaspoon of coconut oil.
Add two tablespoons of batter and wait until pancake starts bubbling on top side before flipping.
I found it easiest to use a bendable plastic spatula to flip these.
Cook for about another thirty seconds on the other side.
Put the pancakes on serving plate, and continue until there’s no remaining batter left.
Serve immediately with lots of 100% real maple syrup.
While I, and Brian, think these are really delicious I don’t think that you’ll fool anyone into thinking these are fluffy gluten filled pancakes. The texture is probably more spot on with a thick crepe.
I think my recipe is winner though, Brian’s requested I make them two days in a row.