3 Crazy-Good, 3-Ingredient Pancakes
When was the last time you had pancakes?
If it was yesterday at IHOP, then I think you’re in the wrong place. Perhaps you typed in “diet” instead of “die of a heart attack?” I kid, I kid.
If it’s been a while, I’m guessing that’s for one of two reasons:
1. You think pancakes have to be either unhealthy or tasteless.
2. Healthy pancakes are to hard to make (you can’t just whip out the Bisquick box).
If your answer is the second one, I feel you. I hate recipes that are over-complicated and take forever to make. If I don’t have the right ingredients in my fridge, then I’m not making it… or I will make it, leave out the things I’m missing, and end up with Frankenstein food. Eek!
I try to stick to recipes that are easy, which is why I’ve been thrilled by all of the simple, real ingredient recipes I’ve seen on the blogosphere lately. One that caught my eye specifically was the first one I’ll show you today, Almond Butter Banana Pancakes. I found it on the Mark’s Daily Apple forum, a blog for Paleo dieters.
With only banana, almond butter, and egg in the batter, you seriously couldn’t make this recipe less complicated. Well, you could probably leave out the almond butter too…but let’s not get too pedestrian.
While I am clearly not a Paleo dieter, this recipe made sense for a lot of reasons. It is totally balanced with equal parts of fat, protein, and carbs. And, there’s no added sugar, just the natural stuff from the banana.
I used a whole egg instead of egg whites since recently I learned that egg yolks aren’t actually bad for you, like we’ve been mislead to believe for so many years. In fact, the yolk is where the egg holds all its vitamins and omega-3s.
After I made them, I was blown away by the taste and consistency. They were just as good as any healthy whole wheat pancake I’d made, dare I say better?! They tasted just like banana bread and kept me full for just as long as my daily whole-wheat english muffin with almond butter.
It got me thinking…what other amazing three-ingredient combos could I come up with? I figured, you can probably swap the banana for tons of other fruits and vegetables with similar consistency. Here’s what I came up with.
Almond Butter Banana Pancakes
Banana, Egg, T. Almond Butter.
Total Calories: 230
I topped mine with a few slices of banana and some Chocolate PB2 mixed with a little extra water to make it drizzle.
Sweet Potato Peanut Butter Pancakes
1/2 Sweet Potato, Egg, T. Peanut Butter.
Mix, cook, eat.
Total Calories: 210
I topped these babies with a teaspoon of real honey. They were so delicious and moist!
Pumpkin Protein Pancakes
1/2 C. Pure Pumpkin, 1 Egg, 1 Scoop Vanilla Protein Powder
Update: above link is to Vega Vanilla Protein – my new favorite.
Mix, cook, eat!
Total Calories: 210
I topped these with a teaspoon of real maple syrup. And then I just couldn’t help it…
I smeared a heaping tablespoon of peanut butter on them.
Mmm…ahh…ooooo…it was amazing.
All three recipes totally surprised me. I still can’t believe you can make such mouthwatering food with so little. I plan on continuing to experiment with crazy pancake combos and will let you know if I find any other great ones.
*Note: While the texture and consistency of the pancakes is absolutely perfect once they’re cooked, they are a little delicate while they are cooking. Just flip carefully.