I just tried these for breakfast this morning! I spiced …

Comment on Two Ingredient Banana Pancakes (Gluten & Dairy Free) by Theresa.

I just tried these for breakfast this morning! I spiced them up with a little vanilla, cinnamon, cloves and all spice, plus a tiny pinch of salt – and topped them with walnuts and maple syrup. Yummy! It took me a few pancakes to figure out that I needed to flip them before they looked ready, so a few turned out overly brown (but they still tasted good). They’re definitely moister than traditional pancakes, but they’re not as chewy or flat as crepes. I loved how quick they were to make. I’ll definitely make these again!

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.