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 5.17718625 g
- Cholesterol 352.5 mg
- Fat 9.10446055402265 g
- Fiber 0.540095813751221 g
- Protein 10.69986125 g
- Saturated Fat 3.25826909589626 g
- Serving Size 1 1 mini pancakes (3 servings) (104g)
- Sodium 116.86875 mg
- Sugar 4.63709043624878 g
- Trans Fat 1.45628248602067 g
- Calories 143 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.
Why are my banana-egg pancakes sticking to the pan and tearing into a mushy scramble? Achieving structural integrity in flourless pancakes requires managing egg protein coagulation before the delicate starch infrastructure breaks down under excessive thermal energy. Medium-high heat provides enough immediate energy to set the bottom perimeter without scorching the natural sugars present in ripe bananas, which caramelize rapidly at temperatures exceeding 350 degrees Fahrenheit. Mashing the fruit until completely smooth eliminates pockets of trapped moisture that weaken the batter during the transfer phase.
Coagulation occurs when heat denatures the albumin in four large eggs, transforming liquid batter into a semi-solid matrix. Undercooking the first side guarantees a tear upon flipping because the protein network has not yet formed a cohesive film against the cooking surface. Wait strictly until the edges look dry and opaque, usually taking between sixty and one hundred twenty seconds, before sliding a thin metal spatula underneath the center of mass. Rushing this window results in structural failure.
Chemical interactions between the fruit and protein create distinct culinary characteristics. Reducing sugars in ripe bananas undergo Maillard reactions with amino acids from the eggs, yielding deep savory notes despite the absence of grain flours. Cinnamon contains cinnamaldehyde, a volatile aromatic compound that binds readily to the fats in coconut oil during the subsequent apple-wilting phase, dispersing fragrance evenly across the dish.
Control the pan temperature carefully when transitioning from the batter to the fruit component. Coconut oil liquefies at 76 degrees Fahrenheit, making it an efficient medium for coating spiralized apple strands uniformly. Wilt the apple noodles for precisely two to three minutes to soften their cellular walls without releasing excessive free water that would soggy the plated base.
