Also, the smaller you make them, the easier they are …

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

Also, the smaller you make them, the easier they are to flip. I like to flip the entire spatula over to get them onto the plate. Any friction makes these delicate puppies break.

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Rachael Also Commented

Two Ingredient Banana Pancakes (Gluten & Dairy Free)
Ok one last thing- I wish you could just add onto your last comment… But I only do one egg per banana. Its so freakin liquidy to me with that many eggs!


Two Ingredient Banana Pancakes (Gluten & Dairy Free)
Also, the smaller you make them, the easier they are to flip. I like to flip the entire spatula over to get them onto the plate. Any friction makes these delicate puppies break.


Two Ingredient Banana Pancakes (Gluten & Dairy Free)
No you are not the only one. I ended up after several tries adding coconut or almond flour till they were the consistency of reg. pancake batter or thicker. pinch of salt. plenty of coconut oil. low heat. flip after 5 min with two spatulas, one being just for the end of the cake to push against. -also, allspice and chia seeds are a lovely addition. I don’t know what the heck everyone else is doing though I never tried the baking powder because I discovered mine had aluminum in it (Clabber Girl). Hope thats helpful.


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.