Banana and Hemp Pancakes Topped with Blueberries and Date Syrup

You don’t see many breakfast recipes here on Spicie Foodie. Though I love to cook, going into the kitchen first thing in the morning isn’t exactly my cup of tea. It takes me a while to fully wake up my body and get the creative cooking juices going. Skipping breakfast is not an option for me so I still have to get my sleepy lazy butt in the kitchen. My breakfast can consist of foods like last night’s leftovers, cottage cheese and fruit, beans tacos, chorizo and eggs or just egg dishes. See the similarities? They are all savoury, loaded with protein, and are fast and easy to prepare options.

Pancakes for breakfast (or dinner) is something that doesn’t happen in my house except on very, very rare occasions. American style pancakes are delicious but a big pain to prepare — I find them to be much more difficult to prepare than crepes. But when I heard about these 2 ingredient pancakes making the rounds on the internet, I had to give them a try. You’ve heard of them, right?

Now these aren’t pancakes like you’re mom would make you, they are really nothing more than beaten eggs and a mashed banana cooked like a pancake. At first this sounded weird and kind of gross of to me, but the more rave reviews I read the more my curious stomach asked for a taste. Don’t expect them to taste like real pancakes; The main ingredients are eggs and bananas so the pancakes will be sweet and eggy tasting — not necessarily a bad thing. Because of the sweetness from the banana you won’t really need a syrup, I occasionally still like to use date syrup but it is up to you. The texture is smooth and lightly airy, but they won’t be as thick and fluffy as regular pancakes; I’ve found the thickness to be something between a crepe and American pancake. Besides the taste the fact that these tiny pancakes are loaded with protein makes them a great and healthier option.

I do love how easy they are to prepare and in the 2 years I’ve been making these I’ve learned somethings. Below are a few tips that will help you prepare a successful batch of banana-egg pancakes.

*Tips*

• The eggs hold the bananas together and can also help give lift to the final pancakes. A way of getting fluffier pancakes is if the eggs are allowed to come to room temperature before using. Additionally I always beat them in a separate bowl to create some air bubbles that will help the pancakes rise a bit.

• Don’t over mash the banana, doing so makes for a runnier batter and flat pancake. I like to use a fork or the back of a spoon to mash the banana. I mash just until it breaks down and there aren’t any more lumps, but before turning it into a runnier liquid.

• You’ll notice that no flour is used, it isn’t needed. However, I like to add hemp flour for extra nutrition. (Read my hemp health benefits article here.) You may choose to omit it all together or substitute with your favourite flour. On different occasions I’ve used flax seed meal, whole grain oat flour and acorn flour.

• Additional flavouring and spices may be added to the pancakes. For instance a pinch of cinnamon, nutmeg or cardamon can be used — or a combination works well too. Vanilla, or almond extract, and cacao all taste great too. You could also add bits of coconut flakes or chocolate chips.

• Instead of smothering them in maple syrup you’ll want to take caution. As previously stated, the banana makes the pancakes naturally sweet. If you are going to add any syrup I would suggest a small amount of date syrup. Sometimes I like to smear a thin layer of almond or peanut butter over the pancakes. You might want to taste the pancakes before adding any sweetener so that you can get an idea of how much will be needed.

• If you’d like topping recommendations I would suggest fresh berries.

4.5 from 2 reviews

Banana and Hemp Pancakes Topped with Blueberries and Date Syrup

 

Print

Prep time

3 mins

Cook time

4 mins

Total time

7 mins

 

A protein supercharged 3 ingredient pancake recipe made with eggs, banana and hemp flour. Start your morning off right or end the meal with these small pancakes for dessert.

Author: SpicieFoodie.com & Nancy Lopez-McHugh

Recipe type: breakfast, brunch, dessert

Cuisine: International

Serves: 1 person

Ingredients

• 1 banana (weight was 200 gm before peeling)
• 2 medium eggs (each weighing 60 gm)
• 1 tbsp hemp flour (see notes)
• very small pinch of fine sea salt
• coconut oil or butter or oil of choice for cooking

Instructions

1. Start heating the pan or griddle before putting the batter together. In a large bowl mash the bananas until completely broken down but not liquified, set aside. In a separate bowl whisk the eggs until well combine. Fold in the mashed bananas, sea salt and hemp flour into the beaten eggs. Mix just until combined. Melt a little bit of coconut oil and begin cooking the pancakes. I like to make small "silver dollar pancakes" and to do so I scoop 2 tablespoons of batter per pancake. You could also make larger pancakes instead, this batter will yield 6-8 small or 2 larger ones. The pancakes will not firm up as much as regular pancakes, but they do cook much faster. Make sure to flip and cook on both sides. If needed use more coconut oil to finish the batch. Serve with your favourite fruit and/or syrup or honey.

Notes

• The eggs hold the bananas together and can also help give lift to the final pancakes. A way of getting fluffier pancakes is if the eggs are allowed to come to room temperature before using. Additionally I always beat them in a separate bowl to create some air bubbles that will help the pancakes rise a bit.



• Don't over mash the banana, doing so makes for a runnier batter and flat pancake. I like to use a fork or the back of a spoon to mash the banana. I mash just until it breaks down and there aren't any more lumps, but before turning it into a runnier liquid.



• You'll notice that no flour is used, it isn't needed. However, I like to add hemp flour for extra nutrition. (Read my hemp health benefits article here.) You may choose to omit it all together or substitute with your favourite flour. On different occasions I've used flax seed meal, whole grain oat flour and acorn flour.



• Additional flavouring and spices may be added to the pancakes. For instance a pinch of cinnamon, nutmeg or cardamon can be used -- or a combination works well too. Vanilla, or almond extract, and cacao all taste great too. You could also add bits of coconut flakes or chocolate chips.



• Instead of smothering them in maple syrup you'll want to take caution. As previously stated, the banana makes the pancakes naturally sweet. If you are going to add any syrup I would suggest a small amount of date syrup. Sometimes I like to smear a thin layer of almond or peanut butter over the pancakes. You might want to taste the pancakes before adding any sweetener so that you can get an idea of how much will be needed.



• If you'd like topping recommendations I would suggest fresh berries.

Wordpress Recipe Plugin by EasyRecipe

3.2.2265

Though strange sounding, I hope you still give these “pancakes” a try sometime. Have a great week!:)