Two-ingredient Pancake

Hi! Is it already Sunday? Why do the weekends go by so quickly? I'm enjoying my morning watching Friends (that show never gets old!), drinking some coffee, and slowly putting away my Christmas decorations. I have a busy afternoon of errands, exercising, and cleaning ahead of me, so I made sure to have a protein-packed breakfast.

When trying to decide what to make for breakfast, I spied big a bunch of ripe bananas ready to be eaten, so I thought I'd make a two-ingredient pancake. Two-ingredient pancakes are super simple and quite tasty - just a banana and an egg! Technically, this one was a three-ingredient pancake because I added cinnamon, but I'm still going with the two-ingredient name! This pancake is yummy and can be topped with just about anything. This morning I topped mine with almond butter, strawberries, and a tiny drizzle of agave. It was so good and hit the spot!

Two-ingredient pancake
Serves: 1

1 ripe banana, mashed
1 whole egg + 1 egg white
Dash of cinnamon or vanilla, if desired

Preheat a skillet sprayed with nonstick spray. Keep on very low heat.

Beat egg and egg white together, then add the mashed banana and any flavoring you'd like. Pour mixture into preheated pan and leave alone until bubbles form. After a few minutes, I give the pan a shake. If the pancake moves easily, it's ready to be flipped. If it doesn't, cook a few minutes longer. Once ready, flip the pancake and cook a few minutes longer. Top with your favorite nut butter for some added protein and you'll stay full all morning!

The key to this pancake is a well greased pan on very low heat. The pancake takes a good 10 minutes to cook. Be patient and you will be rewarded! On more than one occasion, I've been impatient and have ended up with a less than pretty pancake!

What are you up to today?  Enjoy your Sunday!

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