Adapted from chalkboardmag.com.
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Ingredients
- 2 eggs
- 1 1/2 large ripe bananas
- 1/8 tsp baking powder
- 1 tbsp coconut oil
- handful of blueberries (optional)
Ingredients
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Instructions
- In a medium size bowl, whisk eggs together. In a separate bowl, mash banana with a fork. (You don't want to mash it too much or pancakes will lose their fluff). Combine the banana, eggs, and baking powder. Stir well. If adding blueberries, fold them into the batter.
- Heat coconut oil in a frying pan over medium heat. Pour in the batter and let cook for about 2 minutes and flip. Let it cook for 1 to 2 more minutes and remove from heat. Add desired toppings and enjoy.
I tried this today and had the hardest time flipping it. It basically turned into scrambled eggs with fruit and not a pancake. Any tips and tricks for the flipping part?
Hi Cherie. Going to try this recipe tmrw. Will let you know if it was flippable. 🙂 Made the sweet potato apple hash today and i thought that was delish!
Mine kind of fell apart, but it still tasted really good. I just turned it in about 4 different sections.
Hi if you do in smaller portions on a low heat they set and then can be flipped ?
I’ve had this happen with other simple ingredient pancake recipes. I found that cooking it at a lower heat for longer and flipping it when its almost fully cooked through helped 🙂
I poured these in like regular pancakes. Then used 2 spatulas to flip. Still a little tricky! The tip to use lower heat also helped. Tastes a bit different to start but love how simple they are and can’t wait to enjoy.
I’ve made these for a while. We just do the egg and banana, I”ve tried with other fruit and find. the key to flipping is low heat and like all pancakes the bubbles must appear and if you slowly go around the edges, They’ll lift and not stick. I found the problem was me, I didn’t have the patience to let it cook lol. They are totally worth the practice. It’s one of the favourite recipe, my ranch stay girls take home with them.
These turned into banana flavored eggs for me :-/ Texture seemed too eggy and soft, I wonder if this is because my bananas were too ripe and mushy? I feel like they were cooked long enough because of the color.
Thanks to all of your tips I was able to flip mine and it looks delicious – what do you add for toppings?
Never mind – no toppings needed 🙂
First time making these (I should have read the comments first). I also had trouble flipping, so I left it cooking and ended up burning one side before it was sturdy enough to flip. Making them smaller pancakes on low great seems like a good idea. The taste is fine. I don’t love the eggy texture, so I’ll be going back to the almond flour pancakes. It was worth a try!
Low heat*