I think it's fairly well-established that bananas (much like chickpeas and cauliflower) are something of a magical ingredient. A banana, along with a handful of nuts, is my regular late-morning snack of choice but, as we know, they can be used for so much more. These pancakes are another example.
I first caught sight of these 3-ingredient pancakes via Cooking Light's instagram feed and then I saw it again in the latest issue of the magazine. As you can imagine, there's room for add-in's if you're inclined to take it beyond the three ingredients. I couldn't resist a splash of vanilla extract. Stirring in some spices, or maybe even incorporating a spoonful of peanut or almond butter, could be good ideas.
But very simply, you just need (1) a ripe banana, (2) a couple tablespoons of whole wheat flour, and (3) an egg to make these pancakes. So no baking powder/soda, or melted butter, or sugar. Since I make pancakes often, and have bananas on the ready at home at all times, it was easy to give these a try.
These pancakes turn out moist and sweet, a fun change on the usual fluffy pancakes. I didn't quite believe it at first but as the magazine describes, they are very much like the custardy center of a French toast. If you like that texture as well as bananas, this is something to try. This recipe makes 3 pancakes that you see here, perfect for a protein-packed breakfast for one. I topped mine with maple syrup and a sprinkle of toasted walnuts. I recommend some kind of topping, crunchy or fruity, as a nice way to add a little contrast and texture to these soft, custardy pancakes. I can tell you that a slice of savory bacon on the side also works quite well.
 |
| To make these pancakes: a medium ripe banana, 2 tablespoons of whole wheat flour, and an egg |
