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My Favorite Two-Ingredient Pancake Recipe Is Healthy, Gluten-Free and Seriously Tasty
Twenty20

I am not a morning person. By which I mean that sleep is one of my favorite things to do and not letting me indulge in my beloved pastime makes me cranky. I am, however, a breakfast person. In fact, most mornings, the thought of what I'm going to eat is the only thing that can get me out of bed. 

In an ideal world, I'd start the day with a creamy huevos rancheros skillet with toasted ciabatta and avocado on the side—don't skimp on the cheese. Or maybe a couple of thick slices of french toast drenched in syrup and topped with fresh berries. But who the heck has time to whip up that kind of a feast on a Tuesday? Not me. But that doesn't mean that I have to resort to toast and cereal every day. Enter this genius two-ingredient pancake recipe. 

What you'll need: One ripe-ish banana and two eggs. That's it. 

How to make it: First, break up the banana in a bowl using a fork. You want a mushy consistency here. Next, crack both eggs into the bowl and whisk the mixture together. It will be runny. Heat up a non-stick pan (you can add a little oil or butter if you want) and pour about 1/4 of the mixture into the pan to make one pancake. Depending on the size of your skillet, you can make two or three pancakes at a time. Cook for about a minute before carefully flipping each one over and cooking for another minute or two. Breakfast is served. 

The result? Pancakes that are golden and crispy on the outside with a slightly custard-like interior. And because the banana is naturally sweet, you don't need any extra toppings like maple syrup or honey (although you can totally add these if you want). If you're feeling fancy, you could sprinkle a little cinnamon into the batter before cooking. Or hey, go crazy and add some berries or chocolate chips to the pancakes while they're cooking. The world is your pancake, people.

RELATED: The Secret Ingredient for Fluffier Pancakes and Waffles

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