There’s no tiptoeing around it – if there’s anything in the world that can cure sadness, it’s breakfast food. And chocolate. And hugs. Try a combination of all three on exceptionally gloomy days and I guarantee your day will get better x1000. I don’t know if you guys have picked up on this pattern yet but almost all the recipes I’ve shared on the blog so far have two things in common:
- They’re all easier than pie (I don’t know who came up with that, pie is SO not easy)
- They’ve all got something to do with breakfast
A couple of months ago, I discovered these 2-ingredient banana pancakes that have been making the rounds for a few years. Scary as it was that they would turn out to be a total disaster, I tried them out. I mean, they were easy and looked delish; I would’ve been a fool not to. They turned out pretty decent. But just bananas and egg left the mixture a little too runny and the taste a little too egg-y for me. I knew it was time for some experimentation. So I threw another ingredient into the ring and, here we are c:
Do they taste like real pancakes?
Before I share the recipe and put an end to this lovely little one-sided conversation we’ve got going on, let me just give a tiny disclaimer type of thing: these pancakes turn out to be moist, light and fluffy but the texture is not quite what you’d expect from a traditional pancake. But don’t be hatin’ on them just ’cause they don’t look/feel like the pancakes you’re used to – give them a chance. Sara Wells of Our Best Bites described them as being like “the middle of a piece of French toast,” and I feel like that comes pretty close to actually conveying what they taste like. They have this melt-in-your-mouth quality that you never get in your usual pancake dose.
Also, you can play around with the proportions if you like, depending on personal preferences, but if you like a strong banana flavour and a mixture that’s on the thicker side, then follow this recipe to the letter. Kthx, end of disclaimer.
3-Ingredient Banana Pancakes
Time: 10 minutes
2 ripe bananas
2 tbsp all-purpose flour
1. Mash bananas in a bowl, using a fork. You can also use a blender to blend them but it just creates an extra mess you don’t need in your life.
2. Add the eggs and keep beating with the fork.
3. Add flour. Mix in well. Your batter is ready.
4. Melt some butter on the pan (or a few drops of oil). Spoon out batter and attempt to create a circular shape. Swear under you breath when batter refuses to assume the shape you desire. Give up and make do with whatever shape has formed. The flipping part is slightly tricky because the pancake texture is a bit flimsy. But if I can do it (with minimum kitchen expertise) then you can do it better. This recipe should make about 3-4 pancakes.
Banana pancakes taste best with a dollop of Nutella and some fresh fruit. I went a little overboard and also added maple syrup and cream on the side, hehe.