3-Ingredient Banana Pancakes

banana_pancakes_smI’m a fan of simplicity when it comes to healthy eating. Although most of us could benefit from spending more time in the kitchen, busy schedules don’t always allow for it, which means healthy food needs to be simple if it’s to become habit.

Say hello to 3-ingredient banana pancakes. The most basic of recipes, these fluffy pancakes are simply made of eggs, almond flour ripe bananas.

Bananas are a great source of carbohydrate for active bods. Research shows they can fuel endurance exercise as effectively as sports drinks. Eggs are a good source of protein (around 6g per egg) plus they’ve got  fat soluble nutrients in the yolk, including vitamin D.

These pancakes are great for breakfast, after a workout, or as a sweet guilt free dessert. Serve with Greek strained yoghurt, soft fruits, nut butter, or enjoy plain. Give them  go – you won’t regret it.

Ingredients (per serving – makes about 6 ‘mini’ pancakes)

  • one very ripe banana
  • 2 free range eggs
  • 1 heaped tbsp almond flour
  • optional flavourings – cinnamon, vanilla
  • optional toppings – nut butter, Greek yoghurt, crushed nuts, sliced fruits

How to

1. Crack the eggs into a measuring jug or a tall smoothie cup – using a jug or cup makes it easier for pouring the batter the pan.

2. Chop the banana into pieces and add to the jug with half a teaspoon of baking powder (optional but gives a bit more lift) and the almond flour. Blend briefly with a stick blender until you have a smooth ‘batter’. If you don’t have a blender, beat the eggs, mash the banana until smooth and whisk together with the almond flour.

3. Heat a non-stick pan and grease with a little oil of you choice. When the pan is hot, pour a circle of the mix into the centre (a couple of tablespoons worth) and gently rotate the pan to make an even circle. Once you see bubbles appearing in the top, flip your pancake over. Careful – they catch easily and it can take a few goes.

4. Repeat until you’ve used all of your mix. Enjoy hot from the pan piled up with sliced fruits and yoghurt, or store in the fridge until ready to eat – they’re pretty good cold too.

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