2 November, 2015
Banana pancakes (low carb)
It all started with my son telling me about these delicious banana pancakes that his best friend was bringing as a snack to school and sharing with him. So I tried adding bananas to pancake dough, but then my son (who has no idea what is going on in the kitchen) instructed me that the bananas are used instead of milk! So I researched some more and I found out that you can make pancakes with just eggs and bananas! No milk. No flour. Low carb and gluten free!
It’s super simple, only 3 ingredients: bananas, eggs and oil for frying! It really takes 2 minutes to prepare the batter and 10 more to fry it all!
I am very picky about low carb recipes, because most of them are pretty disappointing. But this one is actually pretty awesome! And it’s naturally sweet from the bananas, so no sugar added. Really!
Ingredients
- 2 bananas, very ripe
- 2 eggs
- oil for frying
Instructions
- Cut the bananas into slices, place in a bowl
- Add eggs (if your bananas are big, add a third egg).
- Blend using an immersion blender until uniform.
- Heat a pan, add oil and fry like normal pancakes turning them when well done one side. To speed up the process you may want to use a lid over the pan after you pour in the batter but do not use the lid after you turn them over.
- Serve with fresh fruit and / or maple syrup.
Troubleshooting:
Add 1/2 tsp of cinnamon and or vanilla for extra flavours.
If you don’t care for carbs you can use 1 tbs of corn starch in the dough, to make the batter thicker and easier to fry.
If you do care not to have carbs and you want your pancakes to be thick, place a round cookie cutter on the pan, spray its inside with non-stick spray (or cover it with oil in any other way) and pour the butter into it. Cook it for some time and then carefully remove the cookie cutter, turn the pancake over and fry the other side. Otherwise they’ll be thin, but still very good.