Two Ingredient Banana Pancakes (Gluten & Dairy Free)
We probably spend more time sifting through Pinterest boards than most people, looking for inspiring new ideas to tackle here on From Away. Most of the time, paying attention to Pinterest is a great way to gauge reader interest in different cooking topics, and find out what types of posts home cooks are most interested in reading. A lot of the time, however, browsing through the “Food and Cooking” section of Pinterest can make you feel like the world has gone completely stark raving mad, as you see users frantically pinning and re-pinning cooking creations that range from “kinda gross” to “criminally insane.”
What’s more, these trends seem to hit Pinterest in waves. One week, every single recipe is “Buffalo wing” flavored. Buffalo chicken dip. Buffalo chicken tacos. Buffalo chicken pizza. Buffalo chicken donuts. Buffalo chicken soup topped with miniature buffalo chicken sliders. The next day, maybe slow-cookers will be the topic du jour. Slow-cooker meatballs. Slow-cooker pulled pork. Slow-cooker Mexican chicken pockets. Slow cooker Mexican BUFFALO chicken pockets! You get the idea.
We don’t often find ourselves getting too caught up in these food blogger mini-trends. Okay, that’s not entirely true; we’ve been known to make a pull-apart bread from time to time, or stuff Ferrero Rocher candies where they don’t belong. For the most part, though, we are immune to these fits of food blogger mass hysteria, particularly when the recipes in question also include terms like “gluten free” and “dairy free.” Gluten and dairy are about two of my favorite things, and it’s tough to get too worked up about a new cooking project that tosses these terms around recklessly.
After reading about them at least a dozen times from around the web, however, I couldn’t shake my fascination with these two-ingredient banana pancakes. Two ingredients? That’s right. Just mashed bananas and eggs, with no flour, grain, gluten, or added sugar. Mash well (or even better, give them a buzz with an immersion blender or food processor), and add a dab of (optional!) baking powder, to give your batter a tiny bit more lift.
The resulting pancakes are light, fluffy, and healthy enough for you that if you like, you can cover them with heaping fistfulls of bacon, chocolate chips, and Maine maple syrup. Because hey, they’re gluten-free, right?
Two-Ingredient Banana Pancakes
Serves 2; Adapted from multiple sources
- 2 large, ripe bananas
- 4 eggs
- 1/4 teaspoon baking powder (optional)
Combine all ingredients in a large bowl.
Mix very well, or pulse with immersion blender or in food processor. Spray griddle with non-stick cooking spray, and heat over medium-high heat.
Cook pancakes in batches a ladleful at a time, until they begin to bubble and hold their shape. Flip pancakes, and cook for 30 seconds more. Serve with butter and syrup.