If you’re like me, you love to eat! Did you know that there are so many ways to eat heathy, but indulge in your favorite foods such as pancakes! Well guess what?! You only really need two main ingredients for a healthy pancake: One BANANA and two EGGS!
Most pancake mixes from the box are full of processed refined sugars, high fructose corn syrup, fillers, preservatives, artificial flavors and colors that are harmful for your health leading to disease and illness? In addition to the unhealthy ingredients put into our foods, don’t forget about the dangerous manufacturing methods used of high heating oils creating toxicity in our foods.
When I switched to an all organic diet, my world changed. Here’s a healthy recipe that takes little effort, and no need to even turn the oven on to bake and alter nutrients found in this desert. All the ingredients used have a tremendous amount of health benefits. The most important ingredient to cook with is coconut oil.
Coconut oil offers an extreme amount of benefits to your health. Not only will it help you burn fat and build muscle, it can help build up your good gut bacteria to help absorb nutrients. It’s an anti-bacterial and anti-inflammatory food known to help prevent and treat alzheimers, prevent heart disease and high blood pressure, cures UTI & kidney infections, reduces inflammation and arthritis, prevent & treats cancer, boost immune system, improves memory, improves energy and endurance, digestion, ulcers, an colitis, helps gallbladder disease, & pancreatitis, prevents gum disease and tooth decay, prevents ostepororsis. improve type 2 diabetes, builds muscle.e. decrease body fat, benefit hair health, anti aging, fights candid & yeast infections and balances hormones. I also use as skin moisturizer and to remove my makeup up! Just make sure you get an organic coconut oil to reap all of these benefits. Make sure you use a coconut oil that is organic, and cold-pressed. One of my favorite is organic non-GMO Thrive coconut oil .
How To Make 2-Ingredient Banana Pancakes
Makes 8 small pancakes; recipe is easily doubled
What You Need
1 medium ripe banana (organic)
2 large eggs (organic)
coconut oil (organic)
Optional extras (choose a few!):
1/4 teaspoon Vanilla extra
1 tablespoon Cocoa powder
1 Tablespoon of Coconut Sugar
1 teaspoon cinnamon
1/2 cup chopped nuts, chocolate chips, or a mix
- *USE Organic Coconut Oil ONLY (Stay away from butter sprays, margarine) for the pan so that you don’t consume the toxins when heated.
- Cultured Butter
- Organic Maple syrup, jam, powdered sugar, or any other organic toppings, to serve
Small mixing bowls
Cast iron or nonstick griddle or skillet
Very thin, wide spatula, like a pancake spatula or fish spatula
- Mash the banana: Peel the banana and break it up into several big chunks in a bowl. Use a dinner fork to thoroughly mash the banana. Continue mashing until the banana has a pudding-like consistency and no large lumps remain; a few small lumps are okay. You should have 1/3 to 1/2 cup of mashed bananas.
- Add any extra ingredients: These pancakes are pretty great on their own, but a few extras never hurt. Add 1/8 teaspoon of baking powder for fluffier, lighter pancakes, and whisk in salt, vanilla, cocoa powder, or honey to flavor the pancakes. Save any chunky, heavy ingredients — like nuts or chocolate chips — for when the pancakes are on the griddle.
- Stir in the eggs: Whisk the eggs together until the yolks and whites are completely combined. Pour the eggs over the banana and stir until the eggs are completely combined. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter.
- Heat a griddle over medium heat: Melt a little butter or warm a little vegetable oil in the pan to prevent sticking, if you like.
- Drop the batter on hot griddle: Drop roughly 2 tablespoons of batter onto the hot griddle. It should sizzle immediately — if not, turn up the heat slightly.
- Cook for about 1 minute: Cook the pancakes until the bottoms look browned and golden when you lift a corner. The edges should also be starting to look set, but the middle will still be loose like barely set Jell-O.
- Sprinkle with toppings: Sprinkle any loose toppings, like nuts or chocolate chips, over the top of the pancakes as the first side cooks.
- Flip the pancakes: I’ve found it best to do this very gently and fairly slowly — the opposite of regular pancakes. Gently work a spatula about halfway under the pancake, then lift until the unsupported half of the pancake is just barely lifted off the skillet. Lay the pancake back down on its other side. Some of the loose batter will probably spill onto the skillet as you do this; just be sure to lay the pancake on top of the spill and nudge any excess back under the pancake.
- Cook for another minute or so: Cook the pancake for another minute or so, until the other side is also golden-brown. You can flip the pancakes a few times if you need to in order to get them evenly browned. (Flipping is much easier once the second side is set!)
- Continue cooking the pancakes: Transfer the cooked pancakes to a serving plate and continue cooking the rest of the batter. Keep the finished pancakes warm in the oven if cooking more than a single batch.
- Serve warm: These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey, jam, or any extra toppings you’d like.
Sponsored by Thrive Market