I’m SO EXCITED about these and so impressed. It’s actually very surprising to me. Every time I had heard about this recipe before, 2 thoughts would come to mind:
- It has to be impossible for a batter of 2 eggs and a banana to ACTUALLY taste like real pancakes.
- These won’t fulfill my carbohydrate needs (sometimes you just need some bread in your life… or lots and lots if you know what I mean).
But, I was so wrong on both accounts!! These flourless pancakes taste like real pancakes, it’s kinda crazy. They may not be as fluffy and doughy as you’re used to, but they taste like perfectly light crepes. And they successfully trick your mind and stomach into believing you just consumed the carb-packed breakfast you were hoping for.
Even better though, they keep you full for way longer than any regular pancake breakfast could because they are packed with protein! I usually want a snack between breakfast and lunch, but the thought didn’t even cross my mind after eating these.
Serves: 2 Time: 15-20 minutes
- 2 ripe bananas (brown spots = naturally sweet pancakes)
- 4 eggs
- Toppings (optional): syrup, agave, fresh fruit
Directions: Mash ripe bananas well, then whisk in eggs.
Warm non stick or cast iron pan to medium, spray with oil. Cook pancakes 30 seconds to 1 minute on each side (or until lightly golden on each side) and serve.
Calories: 257, Total Fat: 10g, Total Carbs: 30g, Fiber: 3g, Sugars: 16g, Protein: 14g.
*Inspired by Cooking Light