It’s no secret. Pancakes are not a health food. But they do tend to be a weekend staple for many and really, who doesn’t love pancakes for breakfast (or maybe even brinner)! I love them too but am going to take a pass on the fluffy, empty carb, processed flour version these days. Traditional pancakes may taste delicious, but it’s like a glycemic bomb goes off right there at the breakfast table, and your body takes the hit. Spiking your blood sugar with processed flour and sugar is not a good idea first thing in the morning. It’s not good for your blood sugar, not for your energy, not for your mental clarity… and if you’re following any kind of a therapeutic diet for your health, traditional pancakes are not happening. But we need our pancakes!
One of my favorite ways to support my clients is to help find healthy and delicious alternatives for everyone’s favorite foods. Alternatives that will support health, rather than sabotage it. These pancakes have all the comfort of traditional pancakes, but without the processed flours, dairy and refined sweeteners. They are SO. good. And they’re healthy enough they don’t need to be reserved for weekends!
You don’t even need maple syrup with these, due to the natural sweetness of the banana. You can eat them as is, or top with your favorite fruit or fruit compote. But if you want a little drizzle of pure maple syrup, you can go that way too.
These are pancakes you can enjoy fully, knowing they are made with only real food ingredients and are simple, healthy, gluten-free, grain-free, dairy-free, soy-free, refined sugar-free.
The base of this recipe is just 2 ingredients (+ some coconut oil for cooking), bananas + eggs, however I enjoy adding ingredients like cinnamon and vanilla to boost the flavor even more. Adding ground flax makes them “fluffier” and easier to work with in the pan, but it’s totally optional, and to be honest, I prefer the taste and texture without it. Experiment and see what you like!
Helpful hints:
Use a ripe banana for the best sweetness and texture (but not too ripe!)
I use a preheated cast iron skillet to make these (because I don’t do non-stick pans) , but only add the oil when I’m ready to make them.
Use just a small amount of batter (1/4 cup or less) so that you can get your spatula under them to flip.
You don’t want your heat too high or they will burn, as you need to make sure you cook it long enough on one side so that it sets, or you won’t be able to flip them (about 2 minutes).
Healthy 2 Ingredient Pancakes
Ingredients
- 1 ripe banana
- 2 eggs
- 2 tbsp ground flax optional
- 1/2 tsp ground cinnamon optional
- 1/2 tsp vanilla optional
Instructions
- Preheat pan or griddle on medium heat.
- Add banana and eggs ( + optional ingredients if using) to a blender and blend until smooth.
- Add coconut oil to preheated pan until melted.
- Pour 1/4 cup or less of the batter into the pan, for each pancake.
- Cook for about 2 minutes until the pancakes set, then carefully flip, and cook another 1-2 minutes.
- Serve, topped with fresh berries, berry compote, shredded coconut, maple syrup, or favorite pancake topping of choice!
Notes
Did you try these? Let me know how they turned out!
