Now that I’m officially done with sophomore year (halfway through college, what?), I can finally take a break from writing papers to write a blog post. My first Saturday at home, I had a banana pancakes morning to myself—Jack Johnson style. I put on a soft acoustic playlist and got to work. Well, as much work as these simple three-ingredient pancakes require. When you want pancakes, but without the prep or the guilt that comes with them, then these pancakes are perfect: only eggs, overly-ripe bananas, and a splash of vanilla. The result is an omelet-like texture, but with the sweetness of bananas. You can’t expect a true pancake when you make these, but you can somewhat satisfy the craving, without the added sugar or carbs. I find that they are a great grain-free option that pair well with fresh berries and maple syrup.
2 ripe bananas, mashed
2 eggs (plus one more for fluffier texture)
1 teaspoon vanilla
Combine all in a small bowl. Cook 1/4 cup of batter at a time over medium heat. Top with whatever you’d like (chocolate chips, blueberries, strawberries, peanut butter, syrup, Nutella, etc.)