Who says pancakes need to be a big production?
I've made them on my own a couple times since our visit and love that they're becoming a regular part of my breakfast rotation.
3 Ingredient Pancakes
Serves 1: Adapted from various sources
1 very ripe banana
1/2 tsp baking powder
- Add all ingredients to a large bowl.
- Using an immersion blender, food processor or blender, mix ingredients until very well combined.
- Heat a non-stick pan over medium-high heat. Coat pan with oil of your choice (coconut oil works well here)
- Using a ladle, scoop pancake batter into the pan and cook in small batches until they start to bubble and hold their shape. Carefully flip the pancakes and cook for 30-40 seconds more.
- Serve with toppings of your choice! I opted for coconut cream and cinnamon last week, but also really enjoyed them with maple syrup & fruit previously
Tip: You'll need to play with the temperature of the pan to ensure that it's hot enough to cook the pancakes, but not too hot to burn them. My first batch were a little burn-y, but once I found the optimal temperature, they turned out perfectly! You'll just need to play a bit and gauge the heat on your stove.
So easy! So delicious! And I love that you can make them with ingredients you've likely got on hand. They're a great use for any super ripe bananas.
What are your favourite pancake toppings? Are you a classic maple syrup kinda person or do you like to branch out?