2 Ingredient Pancakes with Salted Caramel Sauce
Someone else invented these 2 ingredient pancakes, I don’t know who but since switching to just eating real food and finding out about this easy alternative we have it regularly for breakfast and as a treat. I also make this when we go camping as you can just mash the bananas with a fork if you don’t have a blender. This is a great way to use up those over-ripe bananas which make the pancakes naturally sweet. If I’m feeling a little indulgent I make a salted caramel sauce to go with the pancakes with a handful of whatever nuts I have on hand, shredded coconut and raw cacao nibs.
I also made a Jean Imbert inspired fluffy 2 ingredient pancake here.
2 INGREDIENT PANCAKES WITH SALTED CARAMEL SAUCE
Serves 2-4 (depending on how hungry you are!)
You will need:
- 1 ripe banana (with black spots preferably)
- 1-2 eggs (depending on how large the bananas are)
- coconut oil
For the caramel sauce:
- 25gms of butter or ghee (buy on iherb or amazon)
- 1/4 cup maple syrup (buy on iherb or amazon)
- pinch of sea salt (buy on iherb or amazon)
- small handful of nuts roughly chopped (walnuts, almonds etc)
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| 2 Ingredient Pancakes with Salted Caramel Sauce |
Method:
- place 1 tbsp of coconut oil in the pan and heat on medium low (at this setting you shouldn’t get any smoke or burning of the oil and it will allow the pan to gradually heat to the right temperature without burning your first few batches of pancakes)
- place the banana and egg in a blender or magic bullet and process until smooth (or mash the banana with a fork and whisk through the egg
- depending on the size of your pan, you can pour in 1-3 pancakes about 8 cm / 4 inches in diameter (this size is the easiest to flip I found)
- allow to cook on each side for about 1 minute, adjusting the heat as needed for a golden brown colour
- don’t rush the cooking as the batter burns easily and it will be too hard to flip if not cooked through enough
- repeat for the remaining batter
- in another saucepan, melt the butter and add the maple syrup and pinch of salt, taste and add more salt if needed
- crush or roughly chop the nuts
- stack your pancakes and top with desired toppings (fruit, berries, nuts, coconut, cacao nibs etc)
- drizzle with the salted caramel sauce and serve immediately
- enjoy!
 |
| 2 Ingredient Pancakes with Salted Caramel Sauce
|
2 Ingredient Pancakes with Salted Caramel Sauce
Serves: 2-4
Ingredients
- 1 ripe banana (with black spots preferably)
- 1-2 eggs (depending on how large the bananas are)
- coconut oil
- For the caramel sauce:
- 25gms of butter or ghee (buy on iherb or amazon)
- ¼ cup maple syrup (buy on iherb or amazon)
- pinch of sea salt (buy on iherb or amazon)
- small handful of nuts roughly chopped (walnuts, almonds etc)
Instructions
- place 1 tbsp of coconut oil in the pan and heat on medium low (at this setting you shouldn't get any smoke or burning of the oil and it will allow the pan to gradually heat to the right temperature without burning your first few batches of pancakes)
- place the banana and egg in a blender or magic bullet and process until smooth (or mash the banana with a fork and whisk through the egg
- depending on the size of your pan, you can pour in 1-3 pancakes about 8 cm / 4 inches in diameter (this size is the easiest to flip I found)
- allow to cook on each side for about 1 minute, adjusting the heat as needed for a golden brown colour
- don't rush the cooking as the batter burns easily and it will be too hard to flip if not cooked through enough
- repeat for the remaining batter
- in another saucepan, melt the butter and add the maple syrup and pinch of salt, taste and add more salt if needed
- crush or roughly chop the nuts
- stack your pancakes and top with desired toppings (fruit, berries, nuts, coconut, cacao nibs etc)
- drizzle with the salted caramel sauce and serve immediately
- enjoy!
