You know that Jack Johnson song, “Banana Pancakes?” It’s one of my favorite rainy day songs, and always makes me want banana pancakes. No matter what time of the day it is. Heck, it makes me think that if I were eating banana pancakes, the rainy day wouldn’t be so bad. And today feels like a rainy day, in fact, I’m 60% sure (according to my phone) that it’s going to rain sometime later today, most likely at a time when I need to trek outside to get to my next destination, most likely in a way that will leave me absolutely drenched. And so, to keep from getting upset at the possibility of an unfortunate rain, I’m going to think about banana pancakes. And you should too. Why, you ask?
Well, what if I told you that I had a banana pancake recipe that wouldn’t break your calorie bank? And that it was high in protein, and [gasp] had no wheat (meaning gluten-free for all my gluten-sensitive friends)? And, as if you’re somehow not convinced yet, that it takes less than 10 minutes and 2 ingredients to make? Are you sold yet? I thought so.
Two-Ingredient Banana Pancakes:
Makes 1 serving of pancakes
1 ripe banana
*cinnamon, dash (optional, but HIGHLY recommended)
*Another optional add-in: crushed walnuts – to up the healthy fat content of these pancakes and keep you full longer.
In a small bowl, mash the banana with a fork. Add the two eggs (and cinnamon, if you dare), and whisk the ingredients together with the fork. Spray a heated pan with non-stick cooking spray. Spoon a desired amount of the “batter” onto the pan and cook until golden brown. And try, just to make this little nutrition fanatic friend of yours happy, NOT to pour syrup or any sweetener on your pancakes. Your body will thank you for it!
What’s your favorite rainy day meal? Comment below and let me know!