Upgraded "Three Ingredient" Pancakes
I love pancakes. Like oatmeal or Greek yogurt, pancakes are a blank canvas to me (well, a blank canvas of fluffy, golden goodness). You can make them fruity, nutty, chocolate-y... They are the ultimate brunch food, if you ask me.
But, as much as I love pancakes, I don't eat them too often. A lot of the time, I can only eat one or two before feeling stuffed and nauseous from the sugar. Typical pancakes made from flour, butter, salt, and sugar don't contain the nutrients I need to properly fuel my day, especially post-workout. So when I first came across three-ingredient "pancakes" packed with protein and fiber, I was very intrigued.
Typical three-ingredient pancakes use a ratio of one banana for two eggs with a dash of cinnamon. I loved these when I first tried making them, but thought they were a bit too mushy and not filling enough. So, I took a chance and added rolled raw oats raw to the batter, and then I was HOOKED.
I love making these delicious, banana cakes for meal prep (I wrap them in foil and store in fridge, heating them up in my toaster oven before digging in), or making a huge batch for my family on slow Saturday mornings. I crave them all the time!
They do take a bit of time to make, but if you heat up your stove a bit before starting, that speeds the process up quite nicely and also prevents the first batch from being slightly less than amazing (Like my boy Bobby Flay taught me- the first batch of pancakes is always the worst). I love to top mine with almond butter, raspberries, more cinnamon, and even some granola. And of course I wash it down with a nice glass of milk :)
I love these lil cakes. The bananas provide sweetness, the eggs protein, and the oats tons of fiber. Not to mention how the cinnamon warms you up, especially on a cold morning (or afternoon…or evening…).
So get those banana mashin' forearms ready and make these for yourself (you’re welcome- also a mini workout). Comment below what you top yours with or tag me on Instagram with your creations!
- 1 banana
- 2 eggs
- pinch of cinnamon
- 1/4 cup rolled oats
Put a light amount of olive oil on griddle, heat pan on medium-high and wait about three minutes before putting batter on.
While the stove heats, mash the banana up in a bowl. Next, mix with two eggs, whisking thoroughly. Add cinnamon and oats and continue whisking until all ingredients are blended.
Using a tablespoon or a 1/4 cup measuring cup, scoop pancakes onto griddle. I like to make mine more medium-sized (I think this is the optimal flipping proportion), so I typically use a measuring cup. Flip pancake when the underside is golden (about 1-2 minutes). Make sure to add more olive oil to the griddle if the batter starts to stick.
Now, the only job left is to stack those babies pancakes high and top with your heart's inner desires. Dig in!