It's time again! Each month, as part of the Secret Recipe Club, we're (secretly) assigned another blogger, and we get to pick a recipe of theirs to make. This month, I got Renee's Kitchen Adventures. She's certainly got lots of yumminess going on, and I had some difficulty selecting a recipe! Did I want Chicken and Dumplings, Mozzarella Stuffed Meatballs, or Hummingbird Cupcakes?
Well, it turns out, I decided to try Two-Ingredient Pancakes. I'd heard about these pancakes before, especially as I was researching Paleo. However, I never gave them a try since I wasn't sure how they'd turn out, and I'm not really a huge fan of banana. (Plus, I keep some DIY Bisquick around in case I need a quick pancake fix!) I modified the recipe slightly since I wanted to use regular eggs instead of eggbeaters.
After trying them, I was a bit surprised at the taste. There's really not a whole lot of banana flavor. Pretty surprising, especially since half the ingredients are - you guessed it! Bananas. The texture also surprised me a bit when I was making them. After hitting the pan, the pancakes would rise a bit, like regular pancakes. However, after taking them off the heat, they do tend to deflate a bit - kinda like when you take a Dutch Baby out of the oven, but not as drastically. :) Do these two-ingredient pancakes taste exactly like regular pancakes? No. Do these two-ingredient pancakes taste yummy? Yes! I could definitely recommend them, and they're tasty, as long as you're not expecting them to be exactly like standard pancakes. :)
Yield: 4 servings
|318 grams||11.25 ounces||3||bananas|
|1/4 teaspoon||baking powder|
|1. Gather all materials.|
|2. Mash bananas. You'll want it pretty uniform so you don't get lumpy pancakes. :)|
|3. Beat eggs, and then beat in mashed bananas.|
|4. Cook about a quarter cup of batter on a greased pan. I'd recommend going with a smaller than usual amount of batter since these pancakes are a bit more difficult to flip, and a smaller pancake's just a bit easier to work with.|