I have absolutely nothing against flour. In fact, the more gluten the better I say!
I love our pumpkin pancakes and the coconut version is on regular rotation here on Sunday mornings, but I’ve recently been experimenting with a more eggy variety. Last weekend my cereal loving husband even asked for one for breakfast. And when he asked for it again the next day and the next, I knew I had a winner. And I also knew my husband needed to learn the recipe himself! So I sure hope he’s reading this post!
I’ve seen many variations on the world wide web for the two ingredient banana pancakes. Having made them a couple times I just found them like a giant wet and spongy omelet. Sound appetizing? Here, a spoonful of flax seed is added which replaces the flour and helps give this more of a pancake-like feel AND a healthy dose of fibre. Doesn’t get much better than that!
This pancake is perfect for when you want a pancake, but don’t want to make a whole stack. It is perfect for when you want a pancake, but don’t want to take a nap after breakfast. It is also the perfect canvas for all that peanut butter you want to just eat with a spoon. Oh, is that just me?