Pancakes made with just five ingredients. Are you ready for this?
Seriously, this recipe has revolutionized my weekday breakfasts. Pancakes are too much work for everyday, right? Not these.
These 5 Ingredient Banana Bread Pancakes are what I call “blender cakes”: just dump all of the ingredients into your blender (or food processor), give her a whirl, and you’re done. No messy bowls, no electric beaters. Any old blender will do the trick.
Even better? You can eat half a batch of these pancakes (heck, you could technically eat all of them if you were REALLY hungry) without one twinge of guilt. You don’t have to buy special flours or gluten-free binders to make these pancakes. You don’t need a scale to weigh the ingredients with precision. You barely even need a measuring spoon if you’re comfortable with eyeballing ingredients.
Can pancakes truly be made without flour, sugar, and leavening? This recipe is proof that yes, they can!
If you’ve got bananas, eggs, flaxseed, cinnamon, and coconut oil, you can make these simple griddle cakes. And if you feel a little reckless and want to throw in a sixth ingredient—chopped walnuts—to drive home that banana bread vibe, be my guest.
As for toppings, go crazy with whatever you like! A few of my favorite pancake toppers:
- A big schlop of almond butter or sunflower seed butter
- Fresh or thawed frozen berries
- Applesauce (or pear sauce)
- Mashed avocado (I’m serious…it’s good!)
- Extra cinnamon
- Unique homemade nut butters like this one
Really, you can’t go wrong with toppings for pancakes. They’re kind of like oatmeal. Whatever you put on top just makes them taste that much better. I can’t believe I’ve been doing this blogging thing for nearly 4 years and have yet to post a pancake recipe. Thank heavens that’s changing today!
One quick note: these aren’t your diner-style light and fluffy and buttermilky pancakes. They’ve got flavor, but they’re on the thinner side, more like a thick crepe (they’re easier to flip, though). They’re satisfying but won’t knock you to your knees in a carb coma or give you that unpleasant belly bloat that often comes from traditional pancakes. I don’t know about you, but I’ll take the lighter, thinner pancakes and a flat belly any day.
Tell me: What are your favorite pancake toppings? Do you make pancakes regularly?
5 Ingredient Banana Bread Pancakes
Makes about 10 pancakes
This gluten-free, grain-free pancake recipe can be made with just 5 ingredients. Top the pancakes with your favorite nut or seed butter, fresh fruit, applesauce, or extra cinnamon. (Please note: the eggs are a necessary ingredient in this recipe. You cannot replace them with an egg substitute.)
2 medium bananas
4 large eggs (preferably from organic, pastured chickens)
2 tablespoons ground flaxseed
2 teaspoons ground cinnamon
Coconut oil, for cooking
Optional: chopped walnuts
In a large skillet (I like cast-iron for pancakes) over medium-low heat, melt about a tablespoon of coconut oil. Drop the pancake batter by the 1/4-cupful into the skillet once it’s hot. (If using the chopped walnuts, sprinkle a few onto each pancake now.) Cook until the pancakes get bubbly on top, about 2 minutes. Flip and continue to cook for another minute or so. Transfer to a plate. Continue cooking the pancakes until all of the batter is used up, adding more oil to the skillet if needed.
Important Note! As your skillet gets hotter, your pancakes will cook more quickly. The first batch will take about 2 minutes on the first side, but batches after that will be done in 60-90 seconds if you’re working over medium-low heat. Stay close by the skillet so you can keep an eye on the pancakes and make sure they don’t burn.
This post is part of the Virtual Whole Foods Potluck hosted by Eat, Recycle, Repeat.