Flourless Pancakes 3 Ingredients Food

FLOURLESS PANCAKES - 3 INGREDIENTS

Steps:

• 1. Place ingredients, in the order listed, in a blender and blend for a few seconds.
• 2. Pour cakes into a preheated non-stick pan over medium heat. They may not bubble like regular cakes, so keep an eye on them and flip when done.
• 3. Serve plain or with your favorite condiment.

FLOURLESS BANANA PANCAKES

Steps:

• Mix banana and eggs together in a bowl until smooth. Add ground flax seed and vanilla extract; mix batter well.
• Heat coconut oil in a small skillet over medium-low heat. Scoop batter, about 1/4 cup per pancake, onto the skillet and cook until the center starts to bubble, about 30 seconds. Flip pancakes and cook until bottoms are lightly browned, 1 to 2 minutes more.

FLOURLESS PANCAKES WITH BERRY COMPOTE

Steps:

• In a small blender, puree banana and eggs until smooth. Heat medium sized non-stick pan over medium-high heat for 2-3 minutes or until hot. Add ½ of your butter/coconut oil to the pan and let sit for 30 seconds to heat up.
• Pour in batter slowly and make 4-6 small pancakes per pan. They should be the size of a soup can. Once browned on both sides, transfer to a plate.
• In a small pot, add berries, water and chia seeds. Cook over medium heat for 5 minutes until berries have broken down and the sauce has thickened.
• Spoon over pancakes and serve.
• Tip: Make the compote ahead of time to save time. It will last for 2-3 days in the refrigerator. • As there is no flour in the batter, it is slightly more fragile than traditional pancake batter.