Two-or-Three-or-Four-or-More-Ingredient Pancakes

Lately, I’ve been changing up my diet—again. I’ve been trying to gravitate my selections towards a Ray Peat “food pyramid.” While there is no official “Ray Peat Diet,” there are several recommendations that he makes for optimum hormone balance and health: Heavy on the fruit, quality grass-fed dairy, orange juice, coconut oil, shellfish, and very, very low polyunsaturated intake, e.g., avoid soy, vegetable oils, etc.

Bananas aren’t exactly in his top fruit recommendations unless they are very ripe, but I just happened to have two nearly-black bananas hanging around and figured I’d use them up in this two-ingredient banana pancake “recipe” that I found on MDA.

The original recipe calls for a 1:1 ratio of egg to banana. That means: mix one banana with one egg; fry it in butter. I made it three ingredients right off the bat by adding 1/4 teaspoon pure vanilla to it.

Unfortunately, the first one broke when I flipped it.

Determined to have it hold together, I added 1 TBSP (7g) tapioca starch to the remaining batter and made one giant second one.

It held together much better with the addition of the tapioca starch. It did break a bit, but only because it was so big and the spatula was too small to support all of it.

(I apologize for the poor quality pics, I was in a hurry to get this in MA BELLY!)

• 2 medium bananas, ripe
• 2 large eggs
• 1/4 teaspoon vanilla
• Optional: 1-2 TBSP tapioca starch

Mix all ingredients together, fry batter in butter or ghee or other fat of choice. Flip when browned on one side; cook until other side is golden brown.

Very tasty! It smelled like banana bread was baking while it was cooking. I ate this as my post-workout meal after my 18-hour intermittent fast. Considering I’m going through potassium like crazy, I needed the boost from the bananas. And the Zico dark chocolate coconut water that accompanied this.  

What is your favorite kind of pancake?

Tagged as: banana pancakes, bananas, eggs, grain-free, pancakes