Simple and Delicious!
Breakfast with my girls was something I always cherished on the weekends when they were still living at home. We would sit at the kitchen table for hours, drinking coffee, and just chatting to start our day. If the girls were on the go, they would make something quickly for breakfast. However, if they were home for the day, we would whip up a big elaborate breakfast, like pancakes and waffles, or cauliflower hash browns.
Somedays, we would even try something new. The girls and I are always comparing interesting recipes we would find on Pinterest or Instagram. I came across the trend of making 3-ingredient pancakes that I wanted to try. I just wanted to make sure I made them so they were safe for Amanda's food allergies. Here is what we ended up coming up with.
Momma Mac's Cooking Corner:
3-Ingredient Pancakes
Ingredients
4 eggs
2 large bananas, ripen
½ cup gluten-free flour of your choosing: oat flour, buckwheat flour, cassava, etc.
Flavoring Add-In Options, of your choosing:
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
⅓ teaspoon vanilla
1 teaspoon of cocoa powder
Topping Options, of your choosing:
Directions
Crack the eggs into a mixing bowl and whisk to beat them.
Add in the banana and mash with a fork. Make sure to leave the bananas chunky enough to help hold the pancakes together when cooking.
Add in the flour and any flavoring of your choice. Mix the batter together to combine.
Heat a skillet over medium heat and add a little oil to the pan.
Spoon the batter onto the hot skillet and cook for 2 to 3 minutes on each side.
Top your pancakes with any toppings of your choosing and ENJOY!
