If you happen to have lots of bananas on hand right now, I have two super simple recipes that are going to become your best friend. If you just so happen to love bananas, coffee, and pancakes, (in no particular order) you’re in even more luck. But first, coffee, that is, an Iced Banana Joe coffee. Everyone has a favorite go-to coffee/tea order, and mine is an Iced Banana Joe coffee from the Beatrix coffee and pastry bar in Chicago. If you’re ever in Chi-Town, I highly recommend making a trip to Beatrix’s, you won’t be disappointed. While you’re sipping on a freshly made banana iced coffee, keep peeling those bananas because it’s time to start the two ingredient banana pancakes. I am a huge fan of these, not only because of how good they taste, but because they are super quick (and cheap) to make.
Iced Banana Joe Coffee
Here’s What You’ll Need:
- 8-16 Ounces of Brewed Coffee
- 1 Banana
- Protein Powder (optional)
- Ice (however much you like)
And Here’s What You’ll Do:
- Blend the brewed coffee, banana, and protein powder together
- Add ice and chill in refrigerator
- Start sipping
2 Ingredient Banana Pancakes
Here’s What You’ll Need:
- 1 Ripe Banana
- 2 Large Eggs
***Optional Mix-Ins (Pick a Few):
- 1/8 Teaspoon Baking Powder (For fluffier pancakes)
- 1/8 Teaspoon Salt
- 1/4 Teaspoon Vanilla Extract
- 1 Tablespoon Unsweetened Cocoa Powder
- 1 Tablespoon Honey
- 1/2 Cup Chopped Nuts, or Chocolate Chips
- 1/2 Cup Granola
- 1 Cup Fresh Fruit (Blueberries, Raspberries, or Chopped Apples)
- 1/8 Cup of Protein Powder (personal favorite to help fill you up!)
And Here’s What You’ll Do:
- First, mash the banana. Peel the banana and break it up into several big chunks in a medium bowl. Use a dinner fork to thoroughly mash the banana. Continue mashing until the banana has a pudding-like consistency and no large lumps remain; a few small lumps are okay. You should have 1/3 to 1/2 cup of mashed bananas.
- Add your optional mix-ins. These pancakes are pretty great on their own, but a few extras never hurt. Add 1/8 teaspoon of baking powder for fluffier, lighter pancakes, and whisk in salt, vanilla, cocoa powder, or honey to flavor the pancakes. Save any chunky, heavy ingredients — like nuts or chocolate chips — for when the pancakes are on the griddle. I like to include some protein powder; this helps fill you up and gives you extra energy.
- Pour the eggs over the banana and stir until completely combined. The batter will have a loose and liquidy consistency, more like whisked eggs than regular pancake batter.
- Heat a pan over medium heat. Melt a little butter in the pan, or spray with cooking spray.
- Drop about 2 tablespoons of batter into the pan (smaller is better with these when it comes time to flip). It should sizzle immediately — if not, turn up the heat slightly.
- Cook the pancakes until the bottoms look browned and golden when you lift a corner (this takes about 1 minute).
- Sprinkle any loose toppings, like nuts or chocolate chips, over the top of the pancakes as the first side cooks.
- Time to flip! I’ve found it best to do this step fairly slowly.
- Cook until the other side is also golden-brown (about 1 more minute). You can flip the pancakes a few more times if you need to get them evenly browned.
Well, there you have it, bananas, coffee, and eggs make up the three staple ingredients you will need for two delicious treats, not to mention, using up those extra ripe bananas. If you’re not a fan of bananas, I commend and thank you for reading this far ;). If you are a fan, and do end up trying one or both of these recipes, let me know your feedback! Keep checking back for more of my favorite recipes, and food for thought about life, mompreneurship, faith, and everything in-between.
Enjoy!
– LW
LIFE WITH LW 