2-Ingredient Pancakes

If you know me, you know that pancakes are probably my favorite meal of the day. This pancake hack will make you feel like you're eating cake for breakfast, when really, it's just blended oatmeal. Normal pancakes, or even the boxes marked as "superfood" pack in so many calorie dense ingredients that are really not necessary to start your morning off with. I've seen things like coconut flour, almond flour, quinoa, flax seeds, whole grain flour, guar guar, sugar and preservatives in pre-packed mixes on the shelves that give you the illusion they are "healthy", when really, the caloric density is about the same as having a classic buttermilk stack. 

You can easily enjoy a stack of cakes that are made with just 2 ingredients: oats and egg (or banana). You're much better off making these yourself with fresh, clean, whole ingredients, and adding your choice of flavors like berries, apples, chocolate chip or banana. Another trick to keep your sugar/calories down in the morning is using a whipped cream topping instead, or to help limit, a load of maple syrup. It can be whipped coconut cream or heavy cream. When using the whipped topping, you get more bang for your buck since it's mostly air. Whipped topping averages around 10 calories a tablespoon, while maple syrup is 52. So you can have your cake and whipped topping too!

2-Ingredient Pancakes 

by Sarah Farsh November 5, 2022

  • 2 whole bananas 
    • or 1/2 cup old-fashioned oats
  • 1 egg (or make your own egg replacement with 1 tbsp ground flax and water)
  • 1/4 cup water
  • topping/add-on ideas: vanilla bean powder, unsweetened chocolate chips, blueberries, cinnamon and apple, a drizzle of maple syrup with raw almond butter, a spoon of whipped topping.
Mash bananas with a fork well, and whip eggs in. Blend dry oats in a blender to break down into powder for oat version before blending with egg/water. You can add a splash or more of water if batter is too thick, but be very careful not to over water. If you're using banana version, no water should be used. If you're adding add-ons or toppings, I suggest adding them after you blend, or half way through, so you keep those ingredients whole and yummy. Warm up a non-stick skillet and poor batter onto the hot pan with dedicated serving spoon like a tablespoon for consistent sized cakes. Cook like you do normal pancakes. I usually get x3 pancakes with these measurements.


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