Two Ingredients Gluten Free Pancakes

Ready in: 5 minutes, Preparation Time: 5 minutes

I love pancakes and end up having them mostly on the weekends. My favourite would be a classic blueberry pancake with a generous drizzle of honey and a big dollop of yogurt. I have been wanting to try a simple two ingredient pancake and shortage of flour due to corona and soft bananas made me try this utmost beauty.

The best part of this pancake is that it takes very little time to prep and cook, it is gluten free and sugar free and you can serve it with plant based products and voila, you have a yummy vegan breakfast ready.

What to expect?

As there is no flour, the pancake takes a while to set and is very delicate to handle. I would suggest cooking it on a medium heat and letting it set.

The egg is the binding factor in these pancakes, the sweetness of the banana offset any eggy flavour for me. I have noticed that people do add in cinnamon and or vanilla extract for enhancing flavour.

I added in yogurt and a grapefruit syrup, mainly because I LOVE yogurt with my pancakes!! (I don’t have much of a sweet tooth) You can have it by themselves, with syrup, fancy compote, main idea is to relish it.

The recipe

Prep Time: 5 Min

Cooking Time: 10 Min

Ingredients:

1 ripe banana

2 eggs

Dressing (Optional):

Juice of a grapefruit

Yogurt

Mash the banana with a fork and add in the eggs and whisk well. Heat butter in a pan on medium heat and ladle the egg and banana mixture in. Let the mixture set before flipping the pancake. Cook on both sides on medium heat.

I made a quick grape fruit reduction to go with the pancakes. It balanced the sweetness of the banana beautifully. To make the reduction, juice a grapefruit. Pour into a saucepan and add a teaspoon of sugar. Reduce on high heat till it is of syrupy consistency. Pour on the pancakes, add a dollop of yogurt and enjoy!!