So before I get into this recipe, i’m going to be honest. I LOVE traditional pancakes – fluffy, chocolatey, and smothered in sweet maple syrup – I don’t think i’ve ever met anyone who doesn’t like them. So although i’m not going to pretend that these are the real deal, they are a great alternative if you’re craving pancakes but 1. want a healthier breakfast, 2. don’t want to be in a food coma afterwards or 3. don’t have pancake mix on hand. As long as you like bananas, these actually taste really good for what they’re made of.
Prep time: < 5 minutes
Cook time: 5 minutes
Total time: < 10 minutes
All you really need to make these is one medium-to-large banana and 2 large eggs. Two ingredients that you likely already have in your household. When Hayley introduced these to me she also added a teaspoon of cinnamon, and I think doing so makes all the difference.
- Blend the eggs, banana and cinnamon in a food processor, or crush the bananas before whisking the entire mixture until smooth.
- Heat up a pan on medium heat with some olive oil.
- Turn the heat down to medium-low. Pour the mixture into the pan to form 3-4 inch circles. The consistency of this batter is thinner than that of a traditional pancake, so you won’t want to make them much larger or you’ll run the risk of breaking the cakes when flipping.
- Wait approximately 2 minutes before flipping with a spatula (the thinner the spatula, the better!). You’ll know it’s time to flip when the edges of the pancake become more defined and bubbles appear throughout the batter.
- Flip the pancake and allow the cakes to cook for another minute or so. When you do flip them, you can expect some of the batter to spatter – this is fine as long as they retain their overall shape.
- Take them off the heat and allow to cool for 2 minutes before eating.
Serve with fresh berries and a bit of maple syrup to really elevate your fake cakes – I promise you won’t be disappointed!