If you’re anything like us, you know the 9 AM–5 PM grind can sometimes take its toll on breakfast. You wake up five minutes too late, and your time to cook a satisfying morning meal is gone, and you skip food entirely, grab something on the go, or rely on the energy bars you had the foresight to make earlier. Well, our VP of Culinary Elana Karp wants to help change that!
Now that we’ve shown you how to pack the perfect weekday lunch, we’re moving onto what some consider the most important meal of the day. Below, find Chef Elana’s easy, tried-and-true two-ingredient pancake recipe.
1 large banana
butter for cooking
chocolate chips (optional)
powdered sugar (optional)
maple syrup (optional)
large nonstick pan or griddle
1. In a large bowl, whisk 2 eggs to scramble.
2. In a small bowl, mash banana until smooth.
3. Add mashed banana to bowl with egg and stir to combine.
4. Heat butter in a large nonstick pan or griddle over medium heat. When butter is foamy, add batter, ¼ cup at a time. Start with one pancake to test temperature. Cook until set on bottom and bubbles begin to form, about 1 minute. Add any desired optional ingredients. Flip and cook until set, about 1 minute more.
5. Transfer pancakes to a plate and drizzle over maple syrup as desired.