Just droppin in for a quick recipe post. A recipe for a three ingredient pancake stack showed up on my Pinterest feed last week and it reminded me of the super simple stack I had made for my boyfriend a while back that I didn’t share. I cannot take the credit for this recipe though as I totally stole the bloggers amazing idea of using peanut flour in the batter rather than whey or oat flour. Regrettably I cannot for the life of me remember who it was that posted the stack, and I apologize but thanks for the inspiration mystery blogger! My own creativity came in when it came down to proportions and add-ins as I just added what I felt would taste good and would create the proper batter consistency.
Rule: Proper pancake batter should NOT be runny!! No, no! That leads to flat pancakes. You want a thick batter than has to be spread on the pan. This leads to big, thick, fluffffaaayy cakes. Just thought you should know. 😉
Despite not really going in with much of a plan other than the three basic ingredients, this mighty stack did its job at waking up my sleepin boyfriend as he gobbled them all up with a smile.
I mean, how could you not when they looked like this:
Enhanced Three Ingredient Pancakes (Gluten free)
Inspired by Pinterest
- 1 medium-large banana (preferably a ripe one) or about 110grams
- 1/4 cup peanut flour (or PB2)
- 2 eggs (or can sub egg whites for one or both of the eggs. 1 egg=> 3 tbsp egg whites)
- 1/2 tsp baking powder (optional)
- 1/2-1 tsp vanilla extract (optional)
- Cinnamon to taste
Directions: Slice your banana into a bowl keeping a few pieces out for garnishing. Place a little bit of water in the bowl (less than a tbsp), place a lid on the bowl and microwave for 45 seconds. This is simply to make the mashing process easier (via steaming first). If your banana s super ripe, you may not need to do that, just mash it. In another bowl, whisk you eggs then add to the banana. If you steamed your banana first, temper your eggs in, meaning do a lil bit at a time while stirring quickly to prevent the eggs from cooking from the heat. Add in the rest of your ingredients and combine well. Preheat a pan with a lil bit of coconut oil on medium-low heat. When you pan is warmed up, spoon 1/3 of your batter onto the pan and spread it out to your desired size and shape. Let it cook until bubbles appear and than flip. Take care not to burn these pancakes as the sugars from the banana tend to brown fairly quickly. Repeat the process with the rest of your batter.
When all your pancakes are all done, top with whatever you heart desires. For my boyfriend here’s what I added:
- Chocolate Peanut Butter Icing. Mix 2 tbsp of chocolate PB2 with a 1/4 cup of plain greek yogurt, Stevia to taste, and enough water or milk to make a thick icing (~1 tbsp or so). Spread the yogurt mixture between each of the pancakes. If you don’t have PB2, use peanut flour+cacao powder+Stevia OR you can use whey+yogurt instead.
- The remaining banana slices.
- Fresh raspberries.
- Cashew Crumbles. This was the result of me attempting to make homemade cashew butter…My blender failed on me for this one so I ended up with crumbles.
- Pure Maple Syrup.
The end result before handing it over to the boyfriend was quite pretty to look at:
Than he got his hands on it and lets just say the maple syrup bottle got a lil bit more use…
After drowning my beautiful stack in his favourite sticky sweetener he looked up from his plate and said, don’t be offended, these are really good and all… but you know I just need my maple syrup…
No offense taken. If he’s happy, I’m happy. Even if that means having a maple syrup to pancake ratio of 10:1.
#ManLikesHisSyrup. #NeverEnoughSyrup. #DoYouEvenSyrup?
What’s your favourite pancake topping? What’s better than peanut butter? Maybe some melty banana and/or questbar bites 😀