When my Dietitian friend Tiffany told me about these two-ingredient, amazing-tasting pancakes (I call them crepes because they are thinner than most pancakes) that she's been making for breakfast, I was a bit skeptical. But whenever I hear of nutritious, easy, kid-friendly breakfast options, I'm all ears and I'm willing to try them out. So I did. And they are even more amazing that my friend let on. The kids thought they were the best pancakes they had ever had and this recipe has now become a staple in our house.
The best part? There are only TWO ingredients!! Ok, three if you count the butter that you melt in the pan ahead of time. And these are ingredients that most Moms have on hand at all times.
Are you ready?
That's it!! Don't believe me? Try for yourself!!
Ingredients (yields 3 small crepes)
Preheat shallow pan over medium heat.
Whisk eggs in a medium-sized bowl, set aside
Mash banana in a small bowl and add to the egg mixture (or simply mash the bananas right into the egg mixture like I did). Whisk together (doesn't have to be too smooth).
Melt butter and spread evenly around pan.
Pour a small amount of the egg/banana mixture into the pan (smaller than regular crepes--maybe two inches by 2 inches or so) and repeat twice, making sure that the pancakes are spaced out in the pan (try to make sure they're not touching).
After a couple of minutes, gently (they are fragile) lift one of the crepes up slightly with a spatula to check to see if it's golden brown. If it is, make sure that the entire spatula makes its way under the pancake before you flip. Do the same for the other crepes.
Once both sides are cooked (golden brown is best), transfer the pancakes to a plate and cover with tin foil to keep them warm before serving.
We topped our pancakes with vanilla Greek yogurt and fruit, and I spread natural peanut butter on an extra one later on for my husband to try - and he loved it!
These crepes are protein-packed because of the eggs, and naturally sweet because of the bananas. Although there are only two ingredients, these crepes make for a great quick and easy breakfast all on their own because of the nutrition found in both ingredients, but are also extremely versatile and can be topped with almost anything such as yogurt, cottage cheese, fruit, nut butter, a little drizzle of maple syrup, chopped nuts or seeds. They are great for any meal, or for a quick snack as well.
They also happen to be gluten-free and dairy free for those who aren't able to eat these foods.
Looking for more think-outside-the-box breakfast ideas?
Here are some of my favourites:
I'm posting daily nutrition tips, healthy recipes and nutrition resources for parents over on my Facebook page. Check it out!