Two-Ingredient Pancakes with Cinnamon Spiralized Apples
- 4 large eggs beaten
- 2 medium ripe bananas
- 2 teaspoons coconut oil
- 1 apple Blade D
- 1/4 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.