It Takes Two…Ingredients!

Carbs are my weakness. As a kid, I always had a sweet tooth and a soft spot for all things carbohydrate filled. But I swear it became exponentially worse once I was diagnosed with Type 1 Diabetes in my teens. I’m not sure whether it’s the fact that I have to pay so much attention to every carb that enters my mouth or whether it’s that my overly sweet blood literally craves carbs. Either way, I am a carboholic. Although I generally don’t discriminate against any type of carb, there is one in particular that I have never been able to resist.

Pancakes.

It’s funny, because no one in my family likes them. Both my parents and my brothers would rather have some sort of eggy, bacony mixture. But me? I always go for the fluffy, sweet goodness.

Not bad for a rookie, right?

I much prefer pancakes from a restaurant because a) they’re fluffier b) they’re prettier and c) I guess I’m a brat. I also don’t particularly like plain, buttermilk pancakes. Chocolate chip or bust. But the carb count on restaurant pancakes is enough to make a diabetic cry. Given my high pancake standards, I never ever thought I would be satisfied by a pancake made with two ingredients – much less when neither of those ingredients is flour.

Spoiler alert: they were awesome.

I don’t have a particular source to cite because this “recipe” is everywhere, so I’ll just give you the lowdown here.

Ingredients:

1 banana

2 eggs

That. Is. It. WTF?

Directions:

1) Mash the banana in a bowl. Add in the two eggs and whisk.

2) Grease or spray a small/medium-sized pan. I used coconut oil because I’ve been wanting to test it out.

3) Heat the pan.

{This is where it gets tricky if you have as few cooking-related brain cells as I do. I didn’t realize gas stoves had different effects than electric. So I followed one of the tips I had seen in my Pinterest search, which called for cooking the pancakes just below medium. Good thing my mom intervened before I used all the batter and informed me that I needed to put it much lower for a gas stove. Why can’t there be one universal standard? Way to confuse me, people.}

4) Pour a small amount of the batter into the pan. One recipe called for a silver-dollar size, but I did mine a bit bigger.

5) Keep a close eye on them, because they don’t take long to cook. I would estimate that I waited about 45 seconds before flipping.

6) Ta-da! I topped my stack with a dollop of Cool Whip and a few blueberries.

The pancakes will come out very light in texture. A good guideline is that you should not need to cut them – they’ll be sort of flimsy.

In my opinion, you don’t need syrup or anything super sweet like that because the flavor of the banana really comes through. And if I think something is sweet enough, you should probably take my word for it.

These would be great with some cinnamon or even peanut butter if you want to get crazy and add a third ingredient. Don’t overwork yourself, though. 😉

A little side note – I’ve never actually “made” a pancake before in my life. I’ve made plenty of pancake batters from scratch, but I’ve never actually done the stove part. I’m so inept with the stove that I’ve always had my mom do that part. I’m an embarrassment, I know. BUT, I did it today! I had one mishap when flipping the third pancake and had to toss it, but for the most part I think I nailed it.

I mean, look at my presentation. Not bad for a first timer, huh?

Now for the final verdict. Ok, so they’re not IHOP style. The consistency is a bit different from a typical pancake. But you would have no idea these were made with egg and no flour. The taste is surprisingly strong and sweet. Plus, you don’t feel like you want to hibernate until next week like you do post-IHOP. I was pleasantly surprised overall, and I would make them again in a heartbeat! Deeelish.

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