Two-ingredient banana pancakes are OK, but I really felt they could be improved with the right topping. The recommended honey and maple syrup didn't do much for them, in my opinion. It just so happened that when I made a batch, I was trying a new sweetener in my cereal. I decided to put some on the pancakes, and WOW! Date nectar took them to the next level! The one I tried is by The Real Food Trading Company.
If you're making them for the first time, you need to know that they are VERY eggy and delicate. I have to let them cook quite awhile before they'll flip without breaking. Also, they taste best after they are cooled.
Two-Ingredient Banana Pancakes
1 ½-2 large ripe bananas
2 eggs
¼ tsp. ground cinnamon (optional)
Date nectar (optional)
Whisk eggs. Whisk in
cinnamon. Mash bananas with a fork. Stir well into egg. Coat pan with coconut oil and cook over
medium until both sides are browned. (Dark
brown patches have more flavor.)
Cool. Drizzle with date nectar.
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