☀ ~ Tropical Two Ingredient Pancakes ~ ☀

It’s no secret that I LOVE breakfast…especially when it consists of Ezekiel french toast, or Piña Colada breakfast quinoa.

Breakfast is such an important meal of the day because it sets you up with how you will eat, and more importantly, how you will FEEL, the rest of the day.

For breakfast it is important to have a well-balanced and protein-rich meal. It helps keep you feeling full for the rest of the day by controlling appetite and cravings. It also helps prevent unhealthy snacking and over-eating later in the day, especially at night. 

Personally, I am one to have a bigger breakfast, and then make my meals smaller through out the day. It keeps me from getting HANGRY later in the day! 😂

It’s also no secret that I LOVE tropical fruits…so I make these two ingredient pancakes topped with pineapple, peach, and some unsweetened shredded coconut…YUMMMM! These have 14 grams of protein and are also free of refined sugars — helping prevent sugar cravings and crashes! You can even boost the protein a little more by adding a small scoop of high-quality protein powder!

I sometimes also like to add some baking powder and vanilla to add a little OOMPH! to my pancakes, but that’s optional. 

You can top these babies with just about whatever you want! Feel free to experiment to find your favorite toppings — try fruit, nuts, or even add some dark chocolate chips or blueberries to the batter if you’d like!

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Two Ingredient Pancakes

• Prep Time: 5
• Cook Time: 10
• Total Time: 15

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Ingredients

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• 1 super ripe banana (the more ripe the better!)
• 2 eggs, lightly beaten
• 1/8 teaspoon baking powder (optional)
• 1/2 teaspoon vanilla extract (optional)
• toppings of choice – pineapple, peaches, coconut, berries, anything you want!

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Instructions

1. Heat a non-stick pan over a low heat — you must be patient here, they can burn easily!
2. Mash the banana really well in a medium bowl.
3. Add the eggs and beat as if you were making scrambled eggs.
4. Stir in baking powder and vanilla.
5. Spoon out batter (I used a 1/4 cup measuring cup) and pour into the nonstick pan.
6. Once batter is turning bubbly and the edges are drying the pancake is ready to flip.
7. CAREFULLY flip the pancake and cook another minute or two.
8. Cook the rest of the pancakes, and top with whatever toppings you desire.

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Nutrition

• Serving Size: 1

 

Has anyone ever tried two ingredient pancakes before? What’s your favorite way to make them?

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