One day I woke up and the two-ingredient pancake had taken over the blogosphere. Bananas + eggs was all it took so I gave them a shot. I’ll be honest, I wasn’t all that impressed. Sure they looked like pancakes but they lacked the fluffiness every pancake deserves to have.
So I made a compromise, a healthy, grain-free pancake recipe with 6 ingredients. It isn’t a two-step process but I promise the extra work is worth it. Plus considering my habit of creating recipes with 20+ ingredients and steps, I would call this progress.
I suppose the pictures are somewhat misleading. I’ve never been a pancake + maple syrup kinda gal. I like em’ with nut butter or some sort of preserves. Chocolate sauce works too 😉 So don’t let the picture fool you, these definitely taste like banana. Mostly out of taste preference but also for visual effect I topped them with my Blackberry-Ginger Chia Jam and Almond Cashew Coconut Butter. So many flavours! It was like a party in my mouth.
Besides their deliciousness, the stats on these babies are pretty remarkable. For 5 pancakes you get 323 calories, 5 grams of fat, 28 grams of PROTEIN and only 3 grams of added sugar. Booyah! I may or may not have had these for breakfast and dinner in the same day…