I Tried It and I Liked It: 3 Ingredient Pancakes

These pancakes, from The Tasty Alternative were quick, easy, and tasty. Great for when you have a lot of really ripe bananas that need to be used up!

banana pancakesHere are her instructions:

3-Ingredient Grain Free Banana Pancakes 


-8 ounces ripe peeled banana (a little more than 2 medium - please weigh the banana for accuracy)

-2 large whole eggs + 1 egg white (my eggs weigh around 2.0 - 2.2 ounces each)

-3 tablespoons + 1 teaspoon coconut flour*

-2 to 3 teaspoons coconut oil (for cooking/frying)

How To:
1.  Smash the bananas in a bowl with a fork until the mixture is wet and smooth.
2.  Add in the two whole eggs and the one egg white and whip with a fork until well incorporated.
3.  Add in the coconut flour and mix thoroughly.  Allow to rest for 3 to 5 minutes.
4.  While the batter is resting, heat the coconut oil in a non-stick pan or cast iron skillet.
5.  Mix the batter again and add to the skillet in small scoops (I like doing two tablespoons at a time). Remember to cook on a low heat so the inside cooks through without burning the outside.  Cook on each side for about 3 minutes.  Cooking in oil like this takes a little skill.  It's new to me, so it took me a few tries to get the heat right and to know when to flip.  The less batter you use obviously, the easier they are to manage.
6.  Transfer to a plate and drizzle with honey!

My notes: I'm lazy so I didn't weigh my bananas and I didn't add in the extra egg white. They were still great! I fried mine in coconut oil, as suggested, but next time I'm going to try them fried in ghee! Be sure to follow her suggestions regarding keeping the pancakes small - they tend to fall apart if they get very large.




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