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Thread: "two ingredient" banana and egg pancakes. page 17

  1. #161
    rockrunner's Avatar
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    I've been playing around with this too...so far using all banana's is too sweet for me plus the texture is too thin. Tried a mix of plantain's and banana's much betterer....now i need to tweak that some more to get the right sweetness/texture...yeah my son thinks this is already better than regular pancakes. I might try some green banana's in the mix also.

  2. #162
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    Okay, so I made these tonight using 4 bananas, I think 6 eggs (could have been 5), and a little baking soda and vanilla extract.

    Turned out pretty tasty, but the real test will be how they taste reheated tomorrow morning with butter, etc..

    Husband doesn't care for them, but he's a waffle fan to the point that he's biased against pancakes
    Hey, I wonder how the batter would hold up in a waffle iron?

    They ARE a pain to flip, tho, even when they're small--could be the spatula I was using, but I couldn't slide it very far underneath before it'd stick--figured out a method that involved lifting it up and quickly kind of flopping it over, but it wasn't 100% fool proof and a couple broke. My in-laws do have crappy cookware.
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  3. #163
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    Quote Originally Posted by Cyborcat View Post
    They ARE a pain to flip, tho, even when they're small--could be the spatula I was using, but I couldn't slide it very far underneath before it'd stick--figured out a method that involved lifting it up and quickly kind of flopping it over, but it wasn't 100% fool proof and a couple broke. My in-laws do have crappy cookware.
    It took me a little practice. After 3-4 minutes I'll tip the skillet in the air a bit to check if it's sliding on the coconut oil in one piece. If so I'll place the turner at the edge, tip at a slight angle, and kind of meet it halfway with gentle nudges--mostly successful flips that way.
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  4. #164
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    I made these today with 2.5 very, very ripe bananas and two eggs. I added in some Bob Mills gluten-free pancake mix to it as a binding agent. It was pretty watery without it.

    I fried them up in coconut oil, and BOY they got dark very fast! The sugars in them allow these to very nearly burn if you're not too careful!

    I slathered mine in butter and some jam. Mighty tasty!
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  5. #165
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    Hmm, not as in love with these as I thought I'd be. I think it's that overripe banana taste ... probably combined with the fact that I burned them slightly--as patski said above, it doesn't take long.

    Had it with butter, peanut butter (yes, I eat peanut butter =P), and a little honey. They're okay, just not great. But like I said, it might just take some experimentation. I know in the future, I won't make so damn many at once--they take forever when there's a lot of them. I ended up with something like 5 batches, and just cooking them all took over an hour.
    Last edited by Cyborcat; 07-20-2013 at 02:21 PM. Reason: Clarification
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  6. #166
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    I have a tiny 6-inch skillet, and even just 2 eggs and a banana take foreeeeeever to cook. It gave me further understanding of the phrase "slaving over a hot stove"--I was seriously overheating. Probably doesn't help that I'm pregnant...

  7. #167
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    I think I found something wayyyyy better. And it doesn't try to masquerade as a traditional pancake. I think they could be eaten sweet or savory.

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  8. #168
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    Quote Originally Posted by Sandra in BC View Post
    I think I found something wayyyyy better. And it doesn't try to masquerade as a traditional pancake. I think they could be eaten sweet or savory.

    Multiply Delicious- The Food | Sweet Potato Carrot Cakes
    I will try these today, as I have everything on hand. Thanks for posting, Sandra!
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  9. #169
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    Made these this morning,

    1 egg, 1 banana, vanilla extract, butter, and some cinnamon. Tasted great, ended up more like scrambled pancake. Will definitely be making again.

  10. #170
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    I've found that the largest banana in the bunch plus 2 large eggs makes them slightly thicker than a medium banana. I've been adding 1 Tbs of coconut flour lately, to make them almost as thick as conventional pancakes, but also makes them easier to break/crumble if you are not careful.
    If making just the banana/egg versions, you can flip them carefully by sticking the edge of the spatula under the edge of the pancake, lifting straight up (pancake sticks to spatula) until it clears the griddle/pan, then "rolling" it it down on the uncooked side.

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