Super quick and easy to make, these healthy two-ingredient pancakes are grain-free, paleo, and delicious. If you've ever tried the banana two-ingredient pancakes but were disappointed with them, try these instead. I think you'll be pleasantly surprised! Makes a half dozen small pancakes (3-4 inches). Double or triple as needed.
Peel and slice the plantain(s) and place the slices into a blender with the eggs and other optional ingredients.
Blend all of the ingredients until smooth.
Heat a skillet/frying pan to medium heat.
Melt some coconut oil or ghee in the pan before pouring in some of the batter.
Wait a couple of minutes until bubbles start to form on top before flipping to cook on the other side.
Flip and brown the other side of the pancake for around a minute.
Remove the finished pancake from the skillet and continue to make pancakes until you have used all of the batter.
Serve with maple syrup, nuts, honey, or whatever toppings you prefer. Enjoy!
These pancakes can be made with only eggs and plantains for easy 2-ingredient pancakes. I, however, prefer to add coconut oil or ghee and baking soda. The oil adds a bit of moisture and flavor and the baking soda makes them a bit fluffier.Nutritional information is based on using the optional ingredients and making 6 small panckaes from each batch made with 1 plantain. Using greener plantains will result in a less sweet pancake that tastes more like a traditional pancake. Pancakes made with yellow, ripe plantains will be sweeter and have more of a banana flavor. The finished pancakes can be frozen for easy, quick serving later on. They can be defrosted in a microwave, in a toaster over, or over low heat in a skillet.