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I was intrigued by the 2 Ingredient Pancakes recipe that is all over Pinterest:
1 ripe banana
2 eggs
I mixed the eggs and banana in the blender and poured it into a hot non-stick skillet. They cook like "normal" pancakes and when I saw some bubbles, I flipped them over. While all fluffy in the pan, once I transferred them to the plate, they seemed to deflate a little. Though I could definitely taste the banana, they also tasted a little "egg-y" to me. Nutritionally: 258 calories for 3 pretty good sized pancakes, 14 g protein, 29 g carbs, 10.6 g fat, 292 mg cholesterol.
I really prefer to save my whole eggs for things like egg salad or adding a hard boiled egg to my salad, so for this I decided I wanted to forego the whole eggs.
So I made them again. This time 4 ingredients:
1 ripe banana
1/2 cup egg whites
1/4 cup rolled oats
sprinkle of cinnamon
I really had high hopes: these puffed up nicely in the pan and looked light and fluffy. They had a light cake-y texture and I loved the addition of the cinnamon. I put a little sugar free Walden Farms pancake syrup on them but could have them eaten plain. Nutritionally: 369 calories, 20.6 g protein, 65 g carbs, 4.1 g fat, 0 cholesterol.
I was glad to see the reduction of fat (and cholesterol), but this was a big portion and felt like a lot of food - fine after a long run but too much for my typical morning. You could double the batch, make 6 pancakes, and portion them into 2 pancake servings, heating them up in the microwave for 2 more breakfasts. But they are definitely more appealing the same day. The next morning, they seemed flat and the texture wasn't "cake-y" at all.
Back to the drawing board. The next time:
1 Tbsp rolled oats
1/4 cup egg whites
sprinkle of cinnamon
I mixed the ingredients in my Oster My Blend personal blender that I use for protein shakes and it mixed well and was a cinch to pour into a hot pan. I made 3 (not as large) pancakes. They still puffed up and looked light and fluffy. The banana is definitely present but I don't think you'd make these if you didn't like banana. The texture is nice and light. Maybe not iHop style but still good. This time, nutritionally: 164 calories, 8.1 g protein, 33.3 g carbs, 1 g fat , 0 cholesterol.
The smaller portion seemed about right. Calorie-wise I could have a little nut butter on my pancakes and a glass a milk for a satisfying breakfast.
Cooking tip: make sure your pan or griddle is hot to start with but as soon as you pour the pancakes, turn it down a little and cook them a little slower than typical flour-based pancakes.
Bottom line: for me, the
combination was the winner - taste, serving size, and nutritionally - it works for me. The cinnamon makes these pancakes: besides the perfect pair with bananas, it also ensures you don't end up with that egg-y taste. Yep, I'll make these again.