Aloha from beautiful Maui! Trying to stick to our healthy diet while on vacation has been a lot easier than I thought. We are eating a lot of grilled meats, salads, steamed veggies, eggs and fruit. I have simplified a lot of my dishes, so that I don’t spend most of my vacation cooking. This morning I only had 2 things to make breakfast with and out of necessity, these 2 ingredient flour-less pancakes were created.
One of the biggest complaints about following a grain-free diet is that the alternative flours, such as almond flour or coconut flour tend to be somewhat expensive, so making pancakes or desserts while on a budget is hard to do. This recipe is absolutely budget-friendly. Breakfast for four costs me under $3. The pancakes were sweet enough that we really didn’t need or miss any pancake syrup or alternative sweetener.
A few variations can be easily made to these 2 ingredient flour-less pancakes, adding baking soda would make them fluffier and adding coconut or almond flour should make them thicker. Cinnamon, raisins, chopped nuts, shredded coconut, or chocolate chips can also be added to the recipe.
For other breakfast treat ideas try my almond flour pancakes, chocolate banana baked pancake, cream of chocolate, breakfast porridge, or my family’s favorite breakfast, the famous banana scramble.
Ingredients:
1 medium ripe banana
2 eggs
Preparation:
- Using a blender or a bowl and a fork mash and combine the ingredients together until a batter is formed and most of the banana lumps disappear.
- In a large skillet over medium heat pour the batter to make the pancakes, grease the pan with coconut oil or butter if necessary.
- When the pancakes are starting to set and bubble on the top, turn and cook them on the other side.
- Serve as is or with your favorite syrup
- 1 medium ripe banana
- 2 eggs
- Using a blender or a bowl and a fork mash and combine the ingredients together until a batter is formed and most of the banana lumps disappear.
- In a large skillet over medium heat pour the batter to make the pancakes, grease the pan with coconut oil of butter if necessary.
- When the pancakes are starting to set and bubble on the top, turn and cook them on the other side.
- Serve as is or with your favorite syrup
2 Ingredient Flour-less Pancakes | Paleo Digest March 4, 2013 at 1:47 am
[...] Pure Pantry / Posted on: March 03, 2013 My Pure Pantry – Aloha from beautiful Maui! Trying to stick to our healthy diet while on vacation has been a [...]
Terri Pierman March 4, 2013 at 6:21 am
Made this for breakfast today! Thanks for the great and easy recipe!
Shirley @ gfe & All Gluten-Free Desserts March 4, 2013 at 7:52 am
I’ve made the banana and egg pancakes before and they’re wonderful!
Shirley
IRB March 4, 2013 at 8:05 am
Sounds yummy! How many does this make?
Edible Harmony March 4, 2013 at 10:54 pm
It makes about 6
Parker James March 4, 2013 at 1:28 pm
Genius! So easy, tasty and filling! Thank you for sharing your recipe.
EA March 4, 2013 at 1:52 pm
I see so many GF recipies that use banana and eggs. That would be great, except I’m allergic to both, as well as all melons, tropical fruits and carrots. I’m to limit root vegetables due to my carrot allergy being quite severe. I eat a lot of greens, a few squashes, nuts,seeds meat and dairy. Nearly everything I eat now iss made from scratch. Oh how I miss being able to simple whip up a couple eggs with some veggies and call it a meal.
Edible Harmony March 4, 2013 at 10:55 pm
Have you tried my Paleo chocolate chips cookies? They are amazing!
Terri Pierman March 5, 2013 at 2:04 am
Food allergies and other allergies can be healed EA. Google NAET and look for a practitioner in your area.
Daphney March 5, 2013 at 8:10 am
What are some good syrup options?
Edible Harmony March 8, 2013 at 12:32 am
I use either real maple syrup, almond butter with honey, a combination of warm maple syrup and coconut butter or homemade date paste, look for the recipe on the blog
Kathryn March 5, 2013 at 11:45 am
A few friends have been raving about this recipe on facebook. Your photo makes them look wonderful – I’ve got a couple of bananas on the counter that look ready – think I’ll give it a try.
Edible Harmony March 8, 2013 at 12:38 am
Great! Let me know how it goes
Kathleen Conner March 5, 2013 at 3:47 pm
That’s amazing–will try soon!
Adria March 6, 2013 at 5:10 am
I add a scoop of almond butter!
Cathy March 8, 2013 at 5:16 pm
Loved, loved, loved this recipe! Thank you so much. I was surprised how much the texture resembled white flour buttermilk pancakes. I often make almond flour pancakes, but never thought of this combination. My 16 month old at them up as well!
Sheila Smith April 20, 2013 at 2:52 am
Gonna try these this morning, they look yummy……
Kailey April 23, 2013 at 5:58 pm
How much baking soda do you use???
Edible Harmony April 24, 2013 at 11:29 pm
about 1/2 tsp