Two-Ingredient Pancakes

When I saw this recipe on RecipeGirl the other day, I was intrigued to say the least. Two ingredients?

What two ingredients, I wondered?

Bananas and egg...yup...that's it.  Really.

I had to give this one a try.  I subbed the eggs for egg beaters and whipped up the batter in my Magic Bullet, which worked...well, like MAGIC!  I did add some baking powder to my mix, making it a three-ingredient pancake, I suppose.  But OMG.  They came out...good!  Not entirely like real deal pancakes, but a decent imposter.  And hey, 2 servings of fruit in each batch and a decent shot of protein and fiber...not bad at all.

The really surprising thing about these pancakes is that the banana flavor is very subtle.  Really, you sort of just taste it in the background.  The addition of baking powder does help these cook up more fluffy than if you omit it, but you could leave it out if you like.  They are very light and fluffy, almost custard like,  and a batch will cook up about 5 pancakes, so you can eat 2 1/2 for a serving.  I put some sugar free syrup and berries on mine, but you could garnish these like you would any pancake.  If you are really hungry, eat the entire batch for under 300 calories!

I know you want to give this a try...go ahead!  And then let me know what you think!

Two-Ingredient Pancakes

Servings - 2   Serving Size - 1/2 recipe (about 2 1/2 pancakes made with 1/4 cup batter for each pancake)   Points Plus per Serving - 3 Points+

Calories - 122.9,   Total Fat - 0.5g,   Carb. - 23.7g,   Protein - 7g,   Fiber - 2.4g  

2 small (6"- 6 7/8" long) ripe bananas (mine were just ripe and worked great, so they don't need to be ripe like for banana bread)

1/2 cup egg beaters (or two large eggs)

1/8 tsp baking powder (optional)

1.  Peel and slice bananas into container to magic bullet.  Add in eggbeaters and baking powder.  Whirl around until everything is liquid.  If you don't have a magic bullet, you could use a blender or just mash up the banana and mix in the other ingredients.  BUT, the magic bullet works GREAT here!  

2.  Preheat non stick skillet to medium.  Spray with cooking spray.  Pour pancakes by 1/4 cupfulls.  Cook until just slightly dry around edges and carefully flip to cook other side.  These do have a tendency to brown quickly, so you want to watch them and use a pan not quite as hot as you would for regular pancakes.  They can be a little tricky to flip, so I suggest making only one at a time.  Yield:  about 5 pancakes each made with 1/4 cup of batter

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I was honestly amazed at how these came out.  Who on earth would have thought to put these two ingredients together to make a pancake?  I can't even imagine!  haha  But hey, it worked!  

I have to admit, I ate the entire batch for a breakfast of 6 Points+, which is a perfectly acceptable amount of P+ for a morning meal.  They were warm and satisfying packing 14 grams of protein and 4.8 grams of fiber and two servings of fruit!!! Plus, they are gluten free and have no added sugar!  wow!!