So I have a confession: I didn’t completely follow the Whole30 program by the book. Actually, I didn’t even have the book—a friend did. I’d read online that the program discouraged participants from indulging in any types of “cheat” foods that may be made with Whole30-compliant ingredients but not actually Whole30 approved.
According to the program, these foods like French fries, muffins, and pancakes were a part of a snack culture and weren’t in the spirit of the program. But what I didn’t mention in my previous post about Whole30 was that by day 20, I was completely over eating scrambled eggs, fried eggs, and baked eggs. I was ready for an easy breakfast recipe that wasn’t a variation of a cooked egg. So I did some experimenting.
I knew that making a “pancake” wouldn’t completely derail me from my goal so I decided to give it a shot. So here’s my take on a three-ingredient banana pancake.
Easy Breakfast Recipe: Three-Ingredient Banana Pancakes
- 1 ripe banana
- 1 large egg
- 1 tsp. ground cinnamon
- coconut oil (for skillet)
- 1 tsp. vanilla extract (optional)
- 1/4 cup chopped walnuts (optional)
1. Place banana, egg, and cinnamon into a blender. Blend until frothy.
2. Heat coconut oil in a skillet over low to medium heat.
3. Pour in a small amount of pancake batter, creating a thin, crepe-like circle.
4. Cook for 10 minutes on each side. (I know, that’s a long time. But trust me, it’s worth it.)
5. Serve immediately with the topping of your choice.
One thing I can’t emphasize enough here is patience. I had to discard several fails after either cooking too high or trying to flip too soon.
I found that cooking these pancakes for about 10 minutes on each side on low to medium heat gave me the best results. It also helped during the hardest part: flipping.
Your final result should be a delicate, custard-like pancake. And while these pancakes aren’t Whole30 approved, they have my approval.