Many of you by now have seen the two ingredient pancakes making the rounds on the internet (who first came up with these, seriously?) – you know, the ones that are made with egg and banana. That’s it.
The rare occasion I eat an egg is when it is from one of my two friends who have chickens on their property – I call them their happy chickens (one of these friends has chickens Basil has met and is so very interested in…). The next time I find myself with some of these fresh eggs, I may have to give this recipe a try. In the meantime, I made up my own version.
and it’s vegan!
This recipe has more than two ingredients.
It also has protein. and maca. and deliciousness.
banana maca pancakes
adapted from sweet cream protein pancakes
dairy, egg, soy, and gluten free, vegan
makes 8-10 regular size pancakes
1 banana, peeled
1/2 cup coconut milk (So Delicious carton)
1/2 cup + 1 tablespoon gluten free all purpose flour
1 teaspoon baking powder
1/4 teaspoon xanthan gum
1/3 cup vanilla protein powder (Sunwarrior Classic vanilla)
1 1/2 tablespoons maca powder
sweetener (as needed)
Combine banana and milk in high speed blender, blend on highest speed to a smooth liquid. In mixing bowl, whisk together flour, baking powder, xanthan gum, protein powder, and maca. Pour banana milk into dry ingredients, whisk until just combined.
Using 1/4 cup scoop, form pancakes onto prepared (buttered, sprayed) griddle over low heat. Pancakes will not bubble, will easily come up to turn after about one minute. Flip and cook another half minute or so, until cooked through.
Serve with sliced banana and maple syrup.
Have you tried the egg + banana recipe? What is your favorite pancake?