2-Ingredient Healthy Pancakes

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Yes the title is true. These healthy pancakes only require 2 ingredients! Eggs and bananas. I was skeptical at first, but they’re really good. They have more of a crepe consistency vs. a fluffy pancake, but you can add baking powder to fluff them up a bit. I also added some almond butter to the batter for added healthy fats, calcium and vitamin E.

This recipe is awesome for toddlers:

  1. It’s easy: start to finish took me 15 minutes.
  2. It’s healthy: high in protein, healthy fats & fibre, gluten-free and also a complex carb, which means it provides the body with energy over a longer period of time, and doesn’t spike your blood sugar.
  3. Freezable: us parents love food that you can freeze. It’s always nice to have healthy options readily available on the fly.
  4. They make for a great breakfast, lunch, snack or dinner – just add fruit or veggies and you’ve got yourself a complete meal with all the macronutrients.
  5. No need for added sweeteners. The banana adds natural sweetness to the batter so they’re just the right amount of sweet on there own.
  6. A perfect way to add eggs to your kids’ diet. Eggs are a superfood and the yolks are a great source of choline – a healthy fat vital to proper brain development.
  7. Very versatile: there are endless ways to switch up the flavours in these pancakes and keep them exciting for your kids.

2-Ingredient Pancakes
Makes approx. 15 mini pancakes

Ingredients

Basic Batter:
1 large banana, mashed (should be around 1/3 to 1/2 cup when mashed)
2 eggs (free-from hormones & antibiotics)
Coconut oil (to grease the skillet)

Optional add-ins:
1/8 tsp. baking powder
2 tbsp. natural almond butter or sunflower butter (for nut-free and lunchbox friendly)
¼ tsp. ground cinnamon (stabilizes blood sugar)
¼-cup blueberries/chopped nuts/hemp seeds

Method

Peel and mash the banana, and stir in the egg. Mix in any non-chunky add-ins that you want (e.g. nut butters, baking powder, cinnamon…).

Heat a non-stick skillet and add 1 tbsp. coconut oil. Turn the heat down to medium-low.

Pour a circle of batter into the pan (about 1 or 2 tbsp. of batter per pancake).

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Cook until golden brown on the underside (around 1 minute) sprinkle on any chunky ingredients (e.g. blueberries, hemp seeds…), then use a spatula to flip and cook until golden brown on the other side (30 seconds to 1 minute).

Serve warm. Store in the fridge or freezer.

 

 

 

About Lauren

Welcome! I’m Lauren Follett.

A couple years ago, while working in the corporate world of downtown Toronto, I decided to pursue my passion for healthy living and enrolled in the Distance Education program with The Canadian School of Natural Nutrition. I studied on my lunch breaks, after work, on the weekends, and while travelling through South America.

The world of health & nutrition can be confusing. There are a lot of mixed messages out there when it comes to health: low fat, low calories, sugar-free, low-carb, gluten-free…leaving you confused, frustrated, and wondering where to start. That’s where I come in.

As a Registered Nutritionist, my goal is to help you accomplish your health & wellness goals. I don’t believe in diets or quick fixes. I believe in living a healthy lifestyle, which requires you to get educated, and learn how to make healthy choices.

I’m dedicated to working closely with my clients to teach & motivate them to make healthy choices, discuss healthy living strategies and create customized nutrition programs that fit with their life.

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