I used to be a full-time traveler, which is the perfect way of life for an adventurous foodie like myself. My husband and I spent 19 months on the road in 22 countries. Traveling overloads my senses in the best ways: the sights are a feast for my eyes, the smells and tastes are alluring, and the sounds are fascinating.
And the food, oh the food! Whenever possible, I ate like a local. Restaurants off the beaten path (such as the cheese hut we hiked to in the French Alps) or cafes that are only frequented by locals (like the one near the Vatican that’s filled with old men before the sun is in the sky) or a place that doesn’t speak english (which was true at a bar on the outskirts of Lisbon, Portugal).
But life as a traveler isn’t always glamorous. Most of the time I ate food at “home” – wherever “home” happened to be at that point in time. It was tough to cook flavorful meals without a stocked pantry. I was extra intentional to plan a menu, write a specific grocery list, and stick to my list while shopping.
But after a while, non-restaurant/cafe/bakery food became boring. There are only so many ways you can fix chicken or spice up a salad or season vegetables. Which is when I discovered Banana-Egg Pancakes.
First of all, a recipe with only 2 ingredients? Perfect for a season of travels! Provides protein and a serving of fruit? Even better! Pairs well with fresh fruit, maple syrup, cinnamon sugar, sauteed vegetables, breakfast sausage, or bacon? Win multiplied by 6. (And if you’re gluten-free, you can multiply your win by 7!)
Whip up this fast meal and pair it with the topping of your choice. I don’t think you’ll be disappointed by this fluffy “pancakes” that are high in protein. Make a batch for breakfast or add it to your breakfast-for-dinner menu.
Banana Egg Pancakes
The title states how simple this recipe is: 1 banana plus 2 eggs equals fluffy, protein-rich pancakes.
Ingredients
- 1 banana
- 2 eggs
- Optional: splash of vanilla extract
Instructions
- In your vitamix, combine the 1 banana and 2 eggs (optional: and vanilla).
- Turn on blender and gradually increase to variable 10. Run for 15-25 seconds, or until the banana and egg are fully mashed and beginning to froth.
- Heat a skillet over medium-high heat. Pour a 3 inch circle of the banana egg batter into the pan. Turn over once the edges bubble (about 1 minute). Allow to cook another 30-60 seconds.
Notes
Serve with fresh fruit, maple syrup, cinnamon sugar, sautéed vegetables, breakfast sausage, or bacon.
Makes 1 serving.
Naturally gluten-free.
