I don’t like pancakes. I have been known to refuse to eat them at sleepovers, opting for toast or eggs instead. Sweet breakfast items in general are not my thing – I have never even considered getting french toast or waffles when out for brunch as eggs benedict or the bagel with lox is always far more appealing.

So when I woke up this morning with a hankering for pancakes I was completely perplexed. But I gave in to the craving and tried out a recipe I had seen all over the internet for ages now: the gluten & sugar free two ingredient pancakes. If you haven’t heard of them before you simply need to do a Pinterest search for pancakes. Seriously they are everywhere.

I based my pancakes off of Top With Cinnamon’s recipe, using two adaptations making them technically four ingredient pancakes, plus toppings. But who’s counting?

Here’s what to do:

In a blender combine one large banana (ripe, overripe or frozen and defrosted will work) and two large eggs. Then added a wee bit of pumpkin pie spice (cinnamon, nutmeg or a combination thereof would do) and about a teaspoon of baking powder, which makes the pancakes fluffier.

Heat a nonstick pan to medium heat and add a bit of coconut oil to grease the pan. When the pan is hot enough, pour the pancake mixture into the centre of the pan from the blender (it should sizzle). After about a minute, flip the pancake, cook, and repeat.

This recipe should make about 6 pancakes about the size of a softball.

I served the pancakes (to myself) with a teaspoonful of almond butter and a few blueberries between each layer. Then I topped the stack with some more blueberries and the tiniest dribble of maple syrup (because that’s all that was left in the bottle). You can top yours with anything you fancy though!

All I can say is that these were super tasty and despite my usual aversion to pancakes – I still don’t think I would like regular pancakes as they really just taste of flour – I would definitely make these again. They taste exactly of banana bread and paired with the freshness of the blueberries and some almond butter they make a hearty breakfast that kept me fuller longer than a couple slices of toast would.

Will you give these a try? Have you already? Let me know what you think in the comments.

Oh, and have a happy Pancake Tuesday!