Two-Ingredient Pancakes with Cinnamon Spiralized Apples
Try this Two-Ingredient Pancakes with Cinnamon Spiralized Apples recipe, or contribute your own.
Try this Two-Ingredient Pancakes with Cinnamon Spiralized Apples recipe, or contribute your own.
- Carbohydrate 0.256666666666667 g
- Cholesterol 141 mg
- Fat 3.31333333333333 g
- Fiber 0 g
- Protein 4.19333333333333 g
- Saturated Fat 1.033 g
- Serving Size 1 1 Serving (33g)
- Sodium 46.6666666666667 mg
- Sugar 0.256666666666667 g
- Trans Fat 0.555666666666666 g
- Calories 48 calories
Step-by-step
- Place the bananas in a bowl and mash it with a fork until no big clumps remain. If you have the time, try using an electric mixer to really get those clumps out. Add in the eggs and mix together thoroughly to combine.
- Heat a griddle or large skillet over medium-high heat. Once the pan is heated, coat with cooking spray and then ladle in the pancake mixture, 2 tablespoons at a time. Cook the pancakes for 1-2 minutes or until set on the bottom, then flip and cook another 2 minutes or until the pancakes are slightly browned and cooked through. They won’t be fluffy, they’ll be very flat – but embrace this new texture! Repeat in batches until all the batter is used, transferring to a plate as they finish.
- Once the pancakes are done, add in the coconut oil and swirl around to coat the pan. Add in the apple noodles and sprinkle with cinnamon. Cook the apple noodles for 2-3 minutes or until totally wilted.
- Place 4 pancakes per plate and top with apples. Drizzle with maple syrup. Serve.
Many cooks assume that flipping a flourless, starch-free pancake relies on the same visual cues as traditional batters, leading to premature turns and torn edges. Without gluten networks or leavening agents to trap carbon dioxide, banana and egg mixtures coagulate purely through thermal denaturation of egg proteins. This chemical process requires precise thermal control to yield a coherent disk rather than a scramble.
Visual and Textural Cues for Doneness
Heat a skillet to medium-high and maintain that energy transfer while monitoring the edges of each two-tablespoon portion. The periphery must transition from a glossy liquid to a matte, opaque solid within 60 to 120 seconds. Slide a thin spatula underneath the center; resistance indicates the proteins have sufficiently set to support a flip. Cook for an additional 120 seconds on the reverse side until light brown pigmentation forms from the caramelization of natural fruit sugars.
- Use an electric hand mixer instead of a manual fork to completely pulverize banana cell walls, ensuring a homogeneous batter that prevents wet pockets.
- Replace the coconut oil with clarified butter if higher smoke points are required for the secondary apple wilting phase.
- Spiralize apples to maximize surface area, allowing the fruit to soften uniformly in two to three minutes without scorching the cinnamon.
