I think they’re delicious with just butter! I used really …

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

I think they’re delicious with just butter! I used really ripe bananas, so there was a hint of sweetness (and banana-ness, like good banana pancakes) in them. I normally don’t use sweeteners, so your mileage may vary as far as that goes. When I make them again, as I surely will, I’ll probably add the baking powder and a smidgen of salt. I might try leaving a few little chunks of banana too! I cooked them in ghee. Just made them for dinner–they looked so good that I changed the menu and made them right away. They did not disappoint.

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.