By Ariel Abolitz
Want to eat pancakes every day, but feel there’s not enough time? Love pancakes, but feel left out due to an allergy to dairy, gluten or sugar? These pancakes are a quick, flour, sugar, and dairy free way to start your day deliciously. With only two ingredients, this recipe is packed with protein and a serving of fruit! Not to mention they are easy enough to make on a school morning.
Prep time: 1 minute
Cook time: 10 minutes
Total: 11 minutes
Oil for pan (I used coconut oil)
Medium size pan
1) Coat pan with oil and heat over low-medium flame
2) In your blender, mix banana and eggs until combined and frothy
3) When pan is heated (you can check by putting drops of water on the pan-if they sizzle, it’s ready for pancake time), pour about 1/4 cup amount of pancake batter on the pan (about a 3 inch pancake) to start off with, the first pancake is always the most unpredictable
4) Patiently watch pancake for bubbles forming in the center, when this happens your pancake is ready to flip
5) Flip your pancake and repeat process for the rest of the batter, remember bigger pancakes take longer to cook and are more difficult to flip
6) Once you finish cooking your pancakes, it’s time to think about toppings! You could go with the traditional whipped cream or maple syrup, but personally I prefer blueberries, walnuts, a little cinnamon, or whatever fruit I have at the time. Another option if to spread your pancakes with any type of nut butter or jam. You could even make a PB&J for a snack later in the day.
7) Enjoy your pancakes!!