I did it! I finally tried the two-ingredient pancake trend.
Funny enough, my mother made these for my sister and I last year, and I didn’t try them because I was too busy stuffing myself with avocado toast.
I regret not trying them sooner, because they’re awesome and I can’t wait to eat more of them!
After posting to Snapchat about their flatness and floppiness, some people had some great tips for “fluffing” them up, like adding a bit of almond butter or blending them more completely with a mixer.
However, I don’t mind the flatness. If you take these pancakes for what they are, you’ll love them! They offer that pancake-like consistency and smell and look like pancakes! It’s kind of like with spiralized veggies – zucchini noodles resemble pasta so while you’re eating them with a delicious sauce, your brain thinks “oh, I’m eating pasta!”
Similarly here, with a little maple syrup and some toppings (like these amazing cinnamon apple noodles), your brain thinks: Mmm… pancakes! But really, these apple noodles are incredible – they’re wilted with coconut oil, so that coconut taste coats the noodles and works so well with the cinnamon. It’s like an extra little treat along with your pancakes!
The pancakes are protein packed and full of potassium, making them great for pre or post workout breakfast fuel.
I’m trying these pancakes out on Lu, so I’ll report back soon…. or just catch him on Snapchat, as always.
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 9 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Four pancakes per serving. This calculation does not include maple syrup:
- 4 large eggs, beaten
- 2 medium ripe bananas
- 2 teaspoons coconut oil
- 1 apple, Blade D
- ¼ teaspoon cinnamon
- maple syrup, to serve
- Place the bananas in a bowl and mash it with a fork until no big clumps remain. If you have the time, try using an electric mixer to really get those clumps out. Add in the eggs and mix together thoroughly to combine.
- Heat a griddle or large skillet over medium-high heat. Once the pan is heated, coat with cooking spray and then ladle in the pancake mixture, 2 tablespoons at a time. Cook the pancakes for 1-2 minutes or until set on the bottom, then flip and cook another 2 minutes or until the pancakes are slightly browned and cooked through. They won’t be fluffy, they’ll be very flat – but embrace this new texture! Repeat in batches until all the batter is used, transferring to a plate as they finish.
- Once the pancakes are done, add in the coconut oil and swirl around to coat the pan. Add in the apple noodles and sprinkle with cinnamon. Cook the apple noodles for 2-3 minutes or until totally wilted.
- Place 4 pancakes per plate and top with apples. Drizzle with maple syrup. Serve.