Originating from the (internet) famous two-ingredient pancakes these breakfast classics truly deserve their hype. They are moist, they have fluff and their satisfying sweetness merely comes from ripe and fiberlicious bananas – keeping you pleasantly full and your blood sugar level stable. Reasonable support comes from ground almonds and vanilla bean. It’s useful being top banana pancakes in the kitchen department.

Being so ‘healthylicious’ (shoutout to portmanteaus) and so easy to prepare these pancakes quickly became one of my favorite pancakes. I have to thank the Internet for the original recipe. (Not sure who the initial inventor was.)

Bananas are surprisingly a very versatile fruit. Yes, surprisingly ‘cause who knew they are a great sole base / one ingredient for uncanny resembling ice cream. Look- and taste-wise. Just peeled, frozen then processed in a food processor they also make a very quick and super simple ice cream. No fancy ice cream maker needed. Not to forget very healthy since it’s just bananas and no need of any extra sugar. They are also great in smoothies, shakes and in this recipe they are one of the main stars for simple yet amazing pancakes.

The ratio

Bananas and eggs in a 1:1 ratio – with a tendency to 3:2 – are the base ingredients of this recipe. To this you can add practically anything you want. Anything. Even broccoli. (No, don’t – jk.) For texture and some height make sure not to mush your bananas too much. You want them to be chunky. To that you add ground raw almonds and a pinch of whole ground vanilla bean. Even though they are called vanilla ‘beans’, they are not actual beans. Vanilla is a fruit their insides are their seeds. Therefor they’re also paleo-friendly.

A little lift from baking powder

Adding a pinch of baking powder which is not part of the original two-ingredient pancake recipe will help to quickly rise the batter and enhance the pancake’s fluffiness. Unless you have reason not to – like being a strict paleo follower – you want to add baking powder.  

What about maple syrup?

Yeah, what about it? Pancakes without maple syrup? Is that even possible (allowed)? These pancakes are actually already sweet and super delicious on their own. Pouring over maple sirup would not necessarily benefit the taste and it would break with the otherwise very health-conscious line of this recipe. Instead top the pancakes with fresh fruits like strawberries (as pictured) or blueberries.

I know, the force is quite strong and almost the whole mind-muscles are needed to stand against it. For many of you (American) pancake lovers this would require to break with one deeply rooted behavioral and thought pattern. Growing up and living in Germany having my first encounter with American-style pancakes only in my early adult years even I have difficulties separating these two from each other. However once successfully accomplished you will feel like anything is possible. Yes, anything. (Especially right after having this powerhouse breakfast.)

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• Small blender – for grinding the almonds
• Medium mixing bowl – for the batter
• Medium to large non-stick skillet or griddle
• 1/3 cup measuring or small ladle (around 80ml capacity) – for portioning
• Spatula

PDF / print version