2 INGREDIENT PANCAKES | easy, healthy pancake recipe

Hey guys, it's Dani, and today I am sharing my version of the oh-so-popular two-ingredient grain-free banana pancakes. Now, here's the only thing you need to know, is that if you want them to taste really, really good, you're gonna have to use four ingredients. I mean, sure you could do the two-ingredient banana and the egg, but since my motto is clean and delicious, it's really important to me that they taste really good. So here's what I do. I've got two eggs in my bowl here, and to that I'm gonna add an eighth of a teaspoon of baking soda. Now, this is going to help to give our pancakes a little bit of fluff factor. Then what I'm gonna do is mash up seven ounces of banana. I find that seven ounces of banana is the perfect ratio for two eggs, but since all bananas come in different shapes and sizes, I highly recommend that you measure, weigh your bananas so you know how much you're actually working with. If you just grab a banana, there's a good chance it's not gonna be the right ratio. So take a look here. For me, seven ounces was two and a half bananas. So I'm gonna mash that up with the back of my fork, and I like to keep it a little bit chunky because I find the chunks also help to keep the pancakes nice and fluffy. Then I'll take the mashed banana, add it to the eggs, give it a couple dashes of cinnamon, and then just gently mix this all together. Now, to cook them, what I do is I heat up a medium nonstick saute pan over a medium heat, and then once the pan is heated, I put a little bit of coconut oil right in the bottom of the pan. Now, you could also do a little bit of butter or even a little bit of cooking spray. Then I just drop a couple tablespoons of the batter into the pan. I'm gonna make two pancakes here because once it comes time to flip them, they could be a little bit delicate, so I try not to overcrowd the pan. And then you'll see after a couple minutes, the edges are gonna turn translucent, and the pancake is gonna start to set up a bit. Now, guys, because there's no flour in there, there's really no binder, it can be a little bit tricky to flip. So I find the easiest way to go about it is to wiggle your spatula underneath. I usually get mine about halfway under there, and then just one, two, three, up and flip. Don't worry if it looks messy or if some of it is, you know, squishing out the side. Just one, two, three, do it, and you will see that when all is said and done, your pancakes will come together, and they will taste absolutely delicious. From here, they'll just go for another minute or so, and then these pancakes are all cooked up and ready to go. Mmm. They're really light, and the banana flavor is really prominent. It gives a nice sweetness without having to add any sugar. And you guys, when it comes to serving, you can do it lots of different ways. You could do a little bit of maple syrup like I did here, some fresh berries. I also like to do a schmear of coconut oil or a little bit of nut butter. But that makes me curious. What's your favorite way to eat pancakes? Come on down to the comments below and tell me all about it. If you guys want to print this recipe, make sure you head on over to cleananddelicious.com where you can print this and all my recipes, and thank you so much for watching. I'm Dani Spees, and I'll see you next time with some more clean and deliciousness. Cheers! Mmm. I'm not in a really good mood right now, so I'm not really going to give you that angle.