I’m all about easy, quick and healthy cooking these days. And when it comes to breakfast, the quicker the better. But I get tired of the old standby’s like a bowl of oatmeal or Greek yogurt with fruit. Sometimes I want something a little different, and that’s when I make 2 ingredient pancakes.
You know that I love the banana-egg version (see blog post here), but I was making that so much I even got tired of it. Enter the other 2 ingredient pancake:
This is super filling – packed with fiber-rich oatmeal and protein-filled eggs. And it doesn’t require a blender, which makes for even faster clean up! Plus, for those who aren’t big fans of bananas – no banana flavor here!
1/3 cup oats
2 whole eggs or 4 egg whites
optional dash of cinnamon
Mix oats and eggs or egg whites together with a whisk, making sure to break up the egg yolks. Sprinkle in cinnamon if using.
Coat a pan with non-stick cooking spray or oil of your preference and heat over medium heat.
Pour oat-egg mixture onto pan. You may need to spread it out a bit with a spatula as it tends to “mound” as you pour it in.
Cook 4-5 minutes, until edges have browned and the bubbling has stopped, and then flip. Continue cooking another 3-4 minutes until the eggs have thoroughly cooked through.
Then plate and serve!
You can choose any toppings you like. Lately I’ve been a big fan of a bit of whipped butter and some Maple Syrup – Agave blend from Trader Joe’s. But it’s also great topped with fruit or pb&j.
And voila – an easy, healthy breakfast that will keep you full until lunch time.