Banana Pancakes

I think we all know, or have known, how bolusing for a breakfast can be a real pain in the a$$. I like to make sure I have a healthy breakfast, but I’m also a sucker for toast & bagels and other easy, delicious things. To me (not diabetes), the more carbs, the better it tastes. Imagine my delight when I found these pancakes on Pinterest. I pinned them a while ago, and completely forgot about them until my cousin mentioned them during our ski day. I knew I had to try them. I mean, how hard could something with 2 ingredients be?

Here is the original recipe.

Banana & 2 Eggs

I have made it with just banana & eggs, but have since decided to add a bit more flavor.

Cinnamon

Smash the bananas. I wish I had one of these, but I don’t so a fork works wonders. When the recipe says to use a ripe banana, it is true. Last week I used a barely ripe banana, and there were a lot of chunks, which makes the consistency & the cooking a bit off.

The goal is to avoid these.

I tried using coconut oil on the pan, but I found it much more difficult to cover the pan evenly. Just before cooking, I add one more ingredient.

Chopped Walnuts

I know it says to make a few pancakes, but I make one giant one (that turns out like a mixture between pancakes and scrambled eggs). It is still delicious. It just means that the cook time is longer. I check the flipability (I think I just made that up, but I think you know what I mean) ~every 45 seconds.

One Giant Pancake

Banana Pancakes/Scrambled Eggs

I know the end result doesn’t look pretty, but they are delicious (if you like bananas). I especially love how I do not rise too much after eating them!