Mia Bakes: 2 (or 3) Ingredients Healthy Banana Pancakes

Craving for some pancakes, but you can't find flour anywhere? 

(well, actually you should be able to find them now, it's the "smaller things" like yeast and baking powder etc that's missing on the shelves these days)

Fret not, you can actually make yourself come yummy pancakes with just two ingredients (or three), and flour is not one of them! 

And it's some healthy, banana pancakes!

To get 1 serving of 2 to 3 pancakes (depending on the size you make them), you'll need:

1 medium over-ripe (spotty/browned) banana (around 120 - 130g)

1 large egg 

1/4 tsp baking powder
(to make them fluffier, but you may omit to keep to a 2-ingredients recipe)

Optional:

2 tbsp Rolled Oats or Green Banana Flour
(and you should be getting a stack of 4 to 5 pancakes)

First, make sure your banana (or bananas, if they're small and you're using 2) is over-ripen and spotty, if not it'll be hard to mash them up and your pancakes will also end up lacking flavour.
So, in a clean bowl, mash up your banana with a fork until you get a relatively smooth puree. Some small chunks are okay, if you wish to add more dimensions to your pancakes (eg. biting into chunks of bananas). Then, to the mashed banana, crack in an egg and mix until well combined. You may add in the baking powder for it to fluff up slightly while cooking, or just leave the leavening agent out completely.

Grease your heated non-stick frying pan lightly with some butter and use a kitchen towel to remove any excess oil. Pour the batter onto the pan and cook on low to medium heat for 3 to 4 minutes, until you see that the edges are set. Lift the edge to check that the base is nicely browned before attempting to flip. I have to warn you first, that this pancake batter is extremely watery and contains NO flour so flipping them can be a challenge, especially if you make them too big for your spatula, as they'll almost break instantly off the sides of your spatula when you lift them up.
I'll strongly suggest that you make them smaller than usual for an easier time while flipping them.
Cook the pancakes on the other side for another 2 to 3 minutes until they're browned to your liking.

And tadaa~

For more satiety factor, I've chosen to add in some rolled oats to make myself more pancakes. And while I've added 2 tbsp of pancake syrup to my pancake stack (of 4 pancakes), I felt that the pancakes are sweet enough (I've used an extremely spotty and soft Cavendish banana) on their own and the syrup was redundant. The subtle banana flavour of the pancakes go really, really well with peanut butter though. YUMS! 

And the 2nd time I made the pancakes, I decided to replace the rolled oats with green banana flour. 

And this time, the banana flavour came out strong. Initially I thought it's because of the green banana flour adding more banana flavour to the pancakes, but after using the flour for other bakes, I realised that the flour actually does not taste like bananas. So I reckon it's because I've used Malaysian banana instead of Cavendish banana this time, which has a stronger flavour. So yup, your choice of banana for this pancake recipe is very important! 

And as I've mentioned, these pancakes go damn well with peanut butter..... And also just for added moist-ness, I've added 1 tbsp of pancake syrup to my stack of 5 pancakes.

Till then,
Mia Foo