This is my second recipe of my better breakfast series inspired by Women’s Health magazine! You can catch up on the first one here if you missed it. But for now onto breaky #2.
Who doesn’t love a pancake breakfast ?! But sometimes they can be super indulgent and you don’t feel like doing a whole lot after! Lucky for you this recipe is gluten-free, only has 3 ingredients and won’t leave you feeling sluggish! I love making them on a Sunday morning OR making them during the week at night and toasting them in the morning before work. Best part is you can top them with whatever fresh fruit you have on hand and I highly recommend some kind of nut butter – almond and cashew butter are my fave!
Find out how to make my 3 ingredient pancakes below!
Ingredients for my Better Breakfast Pancakes
1/4 teaspoon cinnamon
That is seriously all you need! And of course if you want you can also add some fruit and nut butter to top it off and make them even more delicious.
So how do you make these delicious pancake gems?
Grab a bowl, peel your banana and pop it in the bowl. Take a fork and mash the banana until it is a smooth consistency. Then crack your egg into the bowl, whisk around to mix both together. Finally add in the cinnamon. One again stir until a smooth consistency.
Now it’s time to cook! Grab a frying pan and turn it on high heat. I personally like to use coconut oil to make my pancakes but you can also use butter or olive oil. I like the taste the coconut oil adds but totally understand it isn’t for everyone. So whatever you choose, pour some into the pan once it is hot and then add your pancake batter in small circles.
The ingredients above should get you 2 larger pancakes or 3 small ones. Totally up to you! They only take a couple minutes on each side. Basically let it brown and then flip. Keep an eye on them because they don’t take long at all and you don’t want them to burn!
And that it is! Once they are done, spread the nut butter on so it melts in the warm goodness & top with fresh fruit. CAN YOU SAY NOM!!