Ever wonder what to do with your overripe bananas?
Overripe bananas can be a bummer. But personally, I get excited when this happens. For years I’ve resorted to making banana nut bread out of ripened bananas. It was late at night and I wanted to make use of a ripened banana I had found. However, I did not want to do the traditional banana nut bread that I usually make. I wanted to follow a simpler yet healthy recipe, without the use of a simple starch like all purpose white flour. I had on hand a limited amount of “healthy” ingredients i.e. protein powders and what-have-you. So when I stumbled upon this article on how to make a two ingredient pancake, I was curious. I decided to try it out, with my own little twist. All you really need is eggs and bananas. Everything else is pretty much added on to jazz it up a bit.
- 1 Whole Egg plus 2 Egg Whites
- 1 small ripe Banana
- Coconut Oil for the pan
- 1/8 cup or less of Chopped Walnuts *optional*
- A Dash of Cinnamon & Nutmeg *optional*
- A Drop of Vanilla Flavored Stevia *optional*
- Mash the banana and crack the eggs in it, stirring until the mixture becomes somewhat homogenized. Add a drop of stevia vanilla flavoring, a dash of cinnamon and a pinch of nutmeg.
- Place coconut oil on a medium heated frying pan and pour about a 2.5-inch wide puddle of batter.
Evenly sprinkle a little of the chopped walnuts on top of your batter.
- Delicately flip the pancake after about 25 seconds or when it browns.
Pancake Flip Fail.
Let’s try that again…
Not to shabby that time!
Here’s a blurry close up. You can see the messed up pancake flip on the bottom. Instead of putting unhealthy-for-you syrup, I went for a dollop of Plain Greek Yogurt (vanilla tastes better and is recommended).
It tasted great! Reminded me of a thicker crepe. So yummy! Gluten-free, flour-less, protein packed pancakes. It’s super simple, healthy and easy to make (minus the pancake flipping part).