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When I first read the ingredients to this flourless pancake recipe, I had my reservations given my thoughts about eggs. But at the same time, I was curious on how those two ingredients would combine and make an edible pancake. So curious me decided to give it a whirl thinking ‘what have I got to lose…?’ To my pleasant surprise, the mixture held up and came out looking like a real flour pancake! Unlike most pancakes that are normally very thick, heavy and doughy – these are light, fluffy and leaves the belly feeling satisfied without the bloated feeling afterwards. Considering that I’m more of a crepe lover for their texture and unsweetened lightness, I was happy that this recipe comes out just like them and is super tasty – making this my new favorite go-to breakfast at the moment. This is the ideal breakfast for weekend mornings for sure. Here’s how I adapted the recipe.
Ingredients
2 Bananas
4 Eggs
1/8 Tsp. cinnamon
1/8 Tsp. vanilla extract
Coconut oil
Organic raw agave syrup
Berries of choice
Directions
Mash bananas really well {I use a muddler to mash my bananas super creamy}. Whisk the eggs, add to the banana mixture and mix well; stir in cinnamon and vanilla extract.
Melt 2 tablespoons of coconut oil in a non-stick pan over medium-low heat. Ladle the mixture into the pan to make 2 or 3 pancakes at a time. Cook 2 or 3 minutes, until the edges are nicely browned. Flip the pancakes and then cook for another minute until browned. Add more coconut oil as needed to the pan, and continue cooking pancakes until all the batter is used. Serve with berries or fruits of your choice, and drizzle raw agave syrup on top. Finish with a light dusting of powdered sugar {optional, of course}.
