I made these on Valentine’s Day for breakfast. These are the 2 Ingredient Banana Pancakes, dressed up a little more.
2 pasture raised eggs
1/4 cup of raw milk (This could be omitted, but it should make the pancakes a little fluffier. You could also substitute for almond milk, if needed.)
1/2 cup of blackberries (I used fresh, but I’m sure thawed frozen blackberries will work just fine.)
1/4 tsp. of baking soda
1/2 tsp. of pure vanilla extract (optional, but I’d use it. :))
Mush the banana up with a fork. Then, add in the eggs, milk, vanilla extract, and baking soda. Whip together. Fold in the blackberries. Try to break up the blackberries a little if you can, so that way they will be easier to flip. Coat a saucepan or pancake griddle with coconut oil or non-hydrogenated organic palm oil shortening. With a ladle, scoop some of the batter and poor it into the pan/griddle. Once, the bottom of the pancake seems firm, the pancake should be ready to flip (this won’t take long). Continue, until all of the batter is used.