Best Flourless 2 Ingredient Pancakes Recipes

FLOURLESS 2 INGREDIENT PLANTAIN PANCAKES THAT ARE LIGHT AND FLUFFY

Steps:

• Preheat skillet over medium heat.
• Peel plantain.
• Chop plantain and toss into blender.
• Add in eggs into blender.
• Blend ingredients until smooth.
• Spoon some batter into a small circle in the nonstick pan.
• Give it a few minutes to cook on one side.
• Then flip and allow pancakes to finish cooking on the other side.
• Until you've achieved a slight golden-brown color.
• Continue this until all the pancake batter is cooked.
• Plate and enjoy with some butter and/or maple syrup.

FLOURLESS 2-INGREDIENT PANCAKES

Steps:

• Peel, slice and mash the banana.
• Whisk both eggs into the mashed banana.
• Pour half the mixture into a greased pan over medium heat and cook for one minute on each side. Repeat for second pancake.
• Spread almond butter on top, roll up and serve.

TWO-INGREDIENT EASY BANANA PANCAKES

Steps:

• Blend the eggs, banana and pumpkin pie spice if using in a blender until smooth.
• Heat a large nonstick skillet or griddle over medium-low heat. Working in batches, drop silver-dollar portions of the batter (about 1 tablespoon) onto the skillet and cook until golden brown, 1 to 2 minutes per side.

FLUFFY PANCAKES

Steps:

• Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
• Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
• Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

EXTRA-YUMMY FLUFFY PANCAKES

Steps:

• Whisk together flour, sugar, baking powder, cinnamon, and salt in a bowl. Whisk in the milk, egg, 3 tablespoons vegetable oil, and vanilla extract until only a few lumps remain. Let the batter stand for 5 full minutes for extra fluffiness.
• Heat a skillet or griddle over medium heat, and brush with 1 teaspoon vegetable oil. When the oil shimmers, slowly pour about 1/4 cup of batter into the hot pan. Cook until bottom is browned, about 2 minutes, then flip and cook until the center of the pancake is set and the other side is browned, about 2 more minutes. Keep warm until serving.

PANCAKES

Steps:

• Beat eggs, oil, and milk together, and add to flour. Stir until combined.
• Heat a greased griddle until drops of water sprinkled on it evaporate noisily. Pour 1/8 to 1/4 cup batter onto the griddle. Turn over with a metal spatula when bubbles begin to form on top. Cook second side to a golden brown color.