A while ago I watched one of those Facebook ‘life hack’ vids. This one was of recipes using just 2 ingredients. I promptly forgot all about it.
This morning as I went to make poached eggs on toast I realised that I only had egg whites, the yolks having been used up in a tiramisu.
Flashback to video of someone (actually disembodied arms) making pancakes using egg whites and bananas. I had bags of sliced bananas in the freezer. I always have sliced bananas in the freezer to prevent a glut of them blackening in the fruit bowl. I mostly use them to make that fakey ice-cream that’s all over the internet which consists of some blended frozen banana. It actually works too, I make it with a spoon of peanut butter or a couple of strawberries blended with the frozen banana slices.
So, for these internet life hack 2 ingredient pancakes which probably won’t work, 4 egg whites and half a bag of frozen banana slices (I would guess 2 bananas) into the food processor. Whizz whizz whizz.
Then I fried dollops of the batter in butter. Small dollops or the middles splurge out making it look like the pancakes have been sick (see third photo).
It actually works. They don’t fill you up much as are so light, but taste good. Keep the heat low as they burn easily. They are also deliciously sweet.
Serves 2-3 people for breakfast and makes about 20 small drop scones/ scotch pancakes (they are the same thing, right?). Also works with soya yoghurt and non-dairy milk e.g. almond or soya but needs the egg so not suitable for vegans.
- 100g oats (you can can gluten free oats if you need those)
- 4 tbsp yoghurt (of any kind – fruit/plain/greek, soya)
- 1 egg, organic natch
- 1 banana
- possibly a splash of milk
- 1/4 teaspoon of bicarb of soda
- sunflower oil or butter (better) for frying
- Attack the oats with a stick blender until they make a rough flour (or buy oat flour but it costs a bomb)
- Add the egg, banana and yoghurt and carry on blending until you have a rough looking pancake mix. Lumps of banana are fine, unincorporated egg is not.
- If you need to, add a splash (or more) of milk. Sorry to be vague but it depends on how big and ripe your banana is, what kind of yoghurt. Add milk if its too solid to make pancakes with, but you do want a fairly thick batter, not at all like making crepes.
- Add the bicarb (or baking powder) and mix it in well
- Bang the bowl several times on the counter before cooking to pop the little bubbles
- Melt the butter and when hot enough, drop tablespoons of batter in, I usually do 4 per pan.
- When the batter bubbles, turn the pancakes over and cook for a few more minutes
- You can keep them warm in a low oven while you make the rest of the batches or just serve to hungry people as they’re ready
- Serve as they are or with maple syrup or (even better) rosehip syrup.