You know when all the stress in the world just builds up and jumps up on you?
You’re not even sure why or what it is exactly that’s causing you to teeter precariously on the edge of a breakdown.
And you sit there with your mind racing; Your heart racing; trying to figure out what to do next.
You could scream,
You could cry,
You could smash things.
You could make pancakes….
…you should make pancakes.
(p.s. I have to say that that is the MOST RIDICULOUSLY, HEART-MELTINGLY AWESOME .gif I’ve EVER MADE)
– the basis of the pancake is extremely simple, just roughly 1 egg per 3 or 4 tbsp of mashed banana, but I like to add a few things to it to make it more awesome:
– I really recommend adding the baking powder; it makes them fluffier, but if you enjoy a denser pancake leave it out
– I’ve made them with 2 tbsp peanut flour (aka pb2) and they’re SO AMAZING, and even more filling – even if you don’t like peanut butter, you cant actually taste it that much.
– Add flavour extract, spices and things like chopped nuts, chocolate chips fruit etc… for a personalised flavour
-Yep, that whole stack of pancakes was the whole recipe (using a slightly heaped 1/3 cup of mashed banana)
-You can use frozen bananas for this, just let them defrost and then peel and use as per usual in the recipe.
-To make a smoother batter, blend the ingredients in a food processor, blender or with a stick blender
– the recipe is adapted from various places around the internet (just google ‘2 ingredient pancakes’.. you’ll see how many people have made them!) Update!: I think I’ve found the source of the recipe, Blogilates!
- 1 large banana, mashed (should be around ⅓ to ½ cup when mashed)
- 2 eggs
- ⅛ tsp baking powder (see notes)
- 2 tbsp nut butter, pb2/peanut flour, almond flour or dessicated coconut (see notes)
- ¼ tsp ground cinnamon
- ¼ cup blueberries/ raspberries/ chopped nuts
- 2 tbsp mini chocolate chips
- Peel and mash the banana, stir in the egg. Mix in any non-chunky add ins that you want (e.g. nut flours or butters, baking powder...).
- Heat a non stick skillet and lightly spray with oil. Tun the heat down to medium-low.
- Pour a circle of batter into the pan (I used about 1 or 2 tbsp of batter per pancake).
- Cook until golden brown on the underside (around 1 minute) sprinkle on any chunky ingredients (e.g. chocolate chips, fruit, nuts, if using), then use a metal spatula to flip and cook until golden brown on the other side (30 seconds to 1 minute).
- Serve warm with whatever the heck you want