Our Famous 2 Ingredient Pancake... 4 Ways!

Rachel Morrow RACHEL MORROW

You may remember one of our FMTV Recipes, The 2-Ingredient Pancake, that went viral? Well, it's back and it's better than ever. We've taken the same 2-ingredient recipe that you know and love, and created 4 new versions that are so easy even the kids, boyfriend or husband will be making them!

BLUEBERRY AND OAT PANCAKES

  • ¼ cup oats
  • ½ cup blueberries
  • 1 banana, sliced
  • 2 eggs

Method

  1. Blend eggs, bananas and oats until smooth.
  2. Over a medium heat, add 1 teaspoon of coconut oil to a skillet. Pour in 1/4 cup of batter then top with blueberries. Cook 1-2 minutes until bubbles form.
  3. Flip and cook for another 1-2 minutes.
  4. Remove from skillet to serve, then repeat!

PEANUT BUTTER & BANANA PANCAKES

  • 2 tbsp peanut butter
  • 1½ bananas, sliced (save some for topping)
  • 2 eggs

Method

  1. Blend eggs, banana and peanut butter until smooth.
  2. Heat skillet over a medium temperature, add 1 teaspoon of coconut oil. Pour in 1/4 cup of batter. Cook 1-2 minutes until bubbles form.
  3. Flip and cook for another 1-2 minutes.
  4. Remove from skillet, drizzle with maple syrup and top with remaining banana.

CARROT CAKE PANCAKES

  • 1 carrot, grated
  • 1 tsp ground cinnamon
  • 2 tsp honey
  • 2 eggs
  • 1 banana

Method

  1. Blend eggs, banana, cinnamon and honey until smooth.
  2. Stir in grated carrot.
  3. Heat skillet over medium temperature, add 1 teaspoon of coconut oil.
  4. Pour in 1/4 cup of batter. Cook 1-2 minutes until bubbles form.
  5. Flip and cook for another 1-2 minutes.
  6. Remove from skillet to serve, then repeat!
  7. Drizzle with maple syrup and top with pumpkin seeds

COCONUT & PINK GRAPEFRUIT PANCAKES

  • ¼ cup pink grapefruit juice
  • ¼ cup shredded coconut + extra for sprinkling
  • 2 eggs
  • 1 banana

Method

  1. Blend eggs, banana, grapefruit juice and shredded coconut until smooth.
  2. Heat up your skillet over medium temperature, add 1 teaspoon of coconut oil. Pour in 1/4 cup of batter and sprinkle with shredded coconut. Cook 1-2 minutes until bubbles form.
  3. Flip and cook for another 1-2 minutes.
  4. Remove from skillet to serve then repeat! Top with remaining grapefruit slices.

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