Recently I stumbled across a recipe for 2 ingredient pancakes on one of my favorite blogs – Carrots ‘N Cake, and it inspired me to come up with my own. (I’m a huge fan of this site as it generally highlights my two favorite things – CrossFit & food!) The basic premise of this recipe is 1 mashed banana + 1 egg = a pancake. The recipe fits perfectly into my low-carb diet, and I have been craving some variation in my breakfast food, so I decided to try it out this weekend. I figured, 2 ingredients… how hard could this be?
My version is more of a 4 Ingredient Pancake – 1 banana, 1 egg, a handful of blueberries, and a sprinkle of pumpkin pie spice. I’m generally not a huge fan of fruit pancakes, but I had fresh blueberries from my CSA and needed to use them.
Cook in a pan coated with cooking spray. I’m still on track at this point, and have the cocky self-assured attitude of a person who has no idea their breakfast hopes and dreams are about to crumble before them… literally.
But, upon the infamous flip, it all went downhill. Clearly my pan was too hot, causing some blackened areas, although some of that is the blueberry juice, I swear! Also, the extra weight of the blueberries made flipping even more challenging, causing the pancake to rip and fold in on itself.
Despite its appearance though, I have to admit that this “pancake” was quite delicious. I topped it with some Justin’s almond butter, and it hit all the points on my breakfast checklist – warm, satisfying, delicious, filling, and good for me! I’d lower the heat and save the fruit for a topping after it cooks, but there will definitely be a next time for this recipe. And, I have high hopes that maybe – if I’m lucky – it won’t even be Cajun style next time.
xoxo – SavvySleever