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Thread: "two ingredient" banana and egg pancakes. page 18

  1. #171
    Cyborcat's Avatar
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    Quote Originally Posted by rcav8r View Post
    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.
    That's basically what I ended up doing--didn't work every time (sometimes it'd break almost in half during the process, just from gravity trying to pull it off the spatula) but it did help.
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  2. #172
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    Size might make a difference too. I use a 11x11 griddle, and usually pour one in each "corner". About 4 inches diameter.

  3. #173
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    I tried them with 2 eggs, 1 ripe banana, vanilla, baking soda and lots of butter.

    FANTASTIC . .

    they flipped well and baking soda gave them a nice consistency. I have come to use baking soda now to my bacon and eggs . .

    Sent from my Nexus 4

  4. #174
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    I had these for breakfast this morning and quite enjoyed them. They were quick and filling which is what I need, especially when I have to leave for work very early

  5. #175
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    Amusingly, if I call these pancakes my niece won't eat them. If I call them a banana egg omelette, she loves them. XD Kids.

  6. #176
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    A did marks version. Fantastic!

    2 banana
    1 egg
    1 almond butter

    I also added egg whites for added protein.

    Fricken awesomeness

  7. #177
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    steven.kelly is online now Senior Member
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    It's perfect! I have these about twice a week. I add frozen berries into the pancake after I pour it into the pan, I then top it with coconut cream after I serve it, delicious!

  8. #178
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    These things surprised me. 2 eggs, 1 banana, 1/8tsp baking soda, cinnamon,. fried in buttah. I covered the skillet to let them set -- the first time I used just a tablespoon of batter for fear of them not holding together for flipping, but then I just poured in half of the batter. It made a regular-sized pancake and flipped perfectly.

    Add a bit of peanut butter? Mmmm.

  9. #179
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    I finally just ran out these other day. Same batch I talked about awhile back--ended up sticking them in the freezer because my husband wasn't interested and there were too many to eat immediately. Basically just pulled one out every once in awhile and microwaved it.

    Think I'm gonna make another batch soon--it was kind of nice having those on hand. The only thing I think I'll do differently (other than make less because I ended up having to stand over the stove for like 2 hours last time, and that wasn't fun) is use the banannas before they turn brown--I wasn't crazy about that overripe-banana taste--but I think just having a banana taste would have been good. I also managed to overcook some on the outside, which also effected the flavor. They weren't bad, they just could have been better.
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  10. #180
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    PrimalCon New York
    If your mixture is too 'wet' to hold together or you're looking for more protein just add a scoop of whey protein. It acts incredibly well as a flour substitute in this dish.

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