Two-ingredient pancakes is hardly an original recipe. Its just one of those recipes that I remembered while trying to appease my three-year-old's finicky appetite. Not only did he love it and ask for seconds, but it took hardly any time at all and very little cleanup. 

This recipe can either feed one very hungry person or maybe two people. It makes about eight dollar-sized pancakes and was enough for my little boy and I. Although it may seem like a two-bite snack it's actually quite filling when you consider that you are eating two eggs and a banana. Naturally sugar and gluten free too! That is, before you drizzle some maple syrup on it of course!

The baking powder can easily be left out, it simply adds a little "lift" to the pancakes. The key to this recipe is correct batter consistency. Using an immersion blender speeds up the process considerably but if you don't have one then you will just spend a lot of time whipping with a whisk or fork until its completely incorporated and slightly frothy.

Ingredients:

2 large eggs

1 ripe banana

Pinch of baking powder

Cinnamon (optional)

Tablespoon olive oil

Mash banana until mushy then add eggs and whip, whip, whip until frothy. Sprinkle in baking powder and stir well. Drizzle oil in a skillet on med-low heat. Slowly pour four small cakes in the pan and let cook 2-3 mins per side (these pancakes will not bubble on top when ready to flip like flour-based pancakes do).

Serve with a drizzle of real maple syrup. Enjoy!

We also learned to day that Jenga blocks double as great Domino pieces!