Stop the presses. This is the most awesome two ingredient pancake to hit the griddle, and my stomach. Technically it’s three ingredients, since one additional ingredient is needed to keep the pancakes from sticking to the griddle. Embellish the pancakes with cinnamon, nuts, yogurt, and berries, and now you have a few more ingredients but the pancake itself can be made with just one banana and one egg. That’s it. Our wonderful run coach, Lisa Engles shared this recipe with me while at dinner at our team’s favorite healthy post-track hangout.
More information about our amazing Coach Lisa Engles can be found here: http://innerstatecoaching.com
A ripe banana provides enough sweetness that additional syrup or sugar is not needed. These pancakes are even sweet enough to enjoy as a healthy dessert, which is how I first savored them since I tested the recipe after dinner.
Serving size: 2 (4 small pancakes)
- 2 ripe bananas
- 2 eggs
- 1/8 teaspoon cinnamon
- 1 teaspoon coconut oil
- 1 teaspoon toasted and finely chopped almonds (optional)
- Greek yogurt (optional)
- Fresh berries (optional)
Using an electric or hand mixer, combine bananas and eggs until smooth. This can be done by hand but it’s obviously much faster and easier with a mixer. It’s not necessary to mix until completely smooth however the batter should be mostly smooth with very few lumps. If necessary, mash out lumps with a fork or the back of a spoon.
On medium high heat, add the coconut oil to the griddle or frying pan. Spoon the batter into four small pancakes on the griddle. Sprinkle finely chopped toasted almonds on top of each pancake. Cook until the top side of the pancake starts to dry out and the side down is golden brown. Flip over and cook until other side is golden brown.
Top with Greek yogurt and fresh berries.