EASY FOUR INGREDIENT PANCAKES
These are a favorite in our house and our kiddos love them too. You can play with what flour you have but we stick with coconut flour (almond flour works too). This keeps it lower carb and gluten free. You will get between 3-5 mini pancakes. Don't forget your favorite toppings. Enjoy!
Ingredients
- 1 Makes 3-5 Pancakes
- INGREDIENTS
- 1 ripe banana beaten with a fork
- 2 tbsp of coconut flour (or you can use any flour you want)- I LOVE coconut for the taste and health benefits though
- 2 organic eggs lightly beaten (-use the yolk!)
- 1/4 cup of milk- I use Almond Unsweetened Vanilla use more if you want to thin out the batter.
- OPTIONAL ADD-INS: 1/4 cup or more of milk of choice, a dash of salt, a dash of cinnamon, protein powder, etc. Again, all optional- but just as good.
- coconut oil for the cooking pan OR cooking spray is fine too
- TOPPINGS: pure maple syrup or honey for topping and a dust of cinnamon, optional
Instructions
- In one bowl; add the banana and mash it well with a fork. Next add the coconut flour. Mix well. Next add the 2 eggs, and mix lightly but until well combined. Now add in the 1/4 cup of milk-I use almond milk. If you are going to add in anything else- do so now. (Examples; vanilla extract, salt, more almond milk, cinnamon, protein powder, etc.) The more milk added- the less dense just keep in mind.
- Over a skillet set on low-med heat; add a small drizzle of coconut oil (or use cooking spray is fine.) Add the batter to make one pancake. I like to make one at a time. Cook for about 2-3 mins each side until golden brown and flip. NOTE: BE CAREFUL TO NOT BURN THESE DELICATE BABIES.
- Once you have made them all; you should have between 3-4 pancakes.
- Serve warm on a plate with fresh fruit, a hit of cinnamon, and maple syrup or honey if desired.
Notes
You can add in a dash of salt and cinnamon if you desire. I know that makes it not 4 ingredients but you get my point at how simple this is!
You can also add in a protein powder of your choice but as I mentioned, I find the more simple you make these, the better.
Keep in mind when cooking with a fruit, especially a banana, it can burn easier. This is because of the natural sugars. So just watch it more carefully. I like to use coconut oil for the pan (more flavor explosion) but the cooking spray would work terrific too.
As I said, I use 1/4 cup of almond milk but note that you can add extra milk of choice (this is if you want to thin this out to make a little bit more than 4). When I add in the 1/4 cup of almond milk- I get exactly 4 hot cakes, so if you add in more almond milk, you will get maybe one more pancake.
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