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?
Single Serve Flour Free Banana Pancake
Adapted from Fannetasticfood
- 1 ripe banana
- 1 egg
- 2 egg whites (or 1/4 cup egg whites from a carton)
- 1 Tbsp ground flax seed
- 1/2 Tsp cinnamon
- peanut butter, berries (for topping)
This pancake is a little delicate, so if it breaks when flipping to not fret! It will still taste delicious! Just continue to cook the pancake pieces on the opposite side. Letting the pancake sit and cook untouched for a good 5-8 minutes is key in keeping it together. I love it slathered with almond or peanut butter, but you could also top it with some toasted nuts or seeds, a spoonful or two of yogurt, or eat it as is.
||In a small bowl mash banana well with a fork. Add egg, egg whites, ground flaxseed, and cinnamon and mix very well to combine. |
||Preheat a non stick skillet over medium heat and spray with cooking spray. Pour banana batter in pan and let it cook for about 5-8 minutes. Using a spatula, lift the edges carefully to see if it is brown underneath. |
||Very gently flip pancake using a flexible large spatula and let it cook for another 1-2 minutes on the other side. |
||Remove to a plate and top with a spoonful (or three!) of peanut butter and berries, if desired. |