Monday, September 10, 2012

The Perfect Breakfast: 2 Ingredient Pancake

When I first read about the 2 Ingredient Pancake on one of my favorite blogs, Carrots N' Cake, I had a feeling that it would be really good. I love bananas and I love eggs, so putting them together shouldn't be so bad.

Nutritional Information: Calories 177, Carbs 27, Fat 5, Protein 7, Fiber 3
Calculated in MyFitnessPal

Despite the fact that this is only 177 calories, I really felt full. Over at Carrots N' Cake, Tina uses sunflower butter or almond butter on hers, so I added a little peanut butter to mine (that's not included in the calories above). It was seriously delicious. So here is how I made mine.

1 medium banana (mine was a tad over ripe so it was easier to smash)
1 large egg

Combine the scrambled egg with the mashed banana until smooth. In a frying pan coated with 0 calorie non-stick spray, pour the mixture into the pan (Just like a pancake!). The heat should be set to medium because it will take a little while to cook the first side. Once the edges get brown and the middle is bubbling up, it's time to flip it over. As you can see above... I lost a little of the mixture with my flip, but it all worked out in the end. The second side only needs a little time (approximately 5 minutes) to cook all the way through.

Note: if you flip the pancake too soon, it will really break apart and you will have a 2 ingredient mess in your frying pan. Be patient and make sure the bottom is brown before you flip it over. 

Let me know if you try this out. I know this will become part of my regular breakfast routine! And that you Tina for sharing this great recipe!


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