3 Ingredient Pancakes with Pear and Pomegranate

It's no secret that I don't like sweets for breakfast. But that doesn't mean I don't crave pancakes and pastries every now and then. It just so happens to be 11:30pm when I can't sleep when said craving hits...

One of those cravings managed to force it's way in to my delirious brain last Thursday night. And this time the demon was worse than I could have imaged considering I've given up sugar until July. I wanted to stuff my face with peanut butter cups and die happy, but instead I did what any sane person would do at midnight on a Thursday and I started googling "top sugar free sweets." Damn, my life is riveting.

While it may not be the decadent stack I'd been dreaming of, these 3 (sometimes 2) ingredient pancakes are BOMB. They have been popping up on the Internet for a while now and I've been meaning to try them, but I never get the urge first thing in the morning. I think I just like to torture myself...

So, in what seemed like the only way to subdue my Thursday night sugar withdrawal, I promised myself I would make them the following morning.

Serving Size: 3 thin, medium size pancakes


1 ripe banana

2 eggs

2 tbsp almond meal*

1/4 pear thinly sliced

1 tbsp pomegranate seeds

1 tsp peanut butter

1 tsp coconut oil


-The Whole Life Challenge has me cutting out all sugar aside from fruit, so if you are not then go crazy with the toppings of your choice (maple syrup, honey, whipped cream, fruit, chocolate chips, etc)

*I used the almond meal left over from my Cinnamon-Vanilla Almond Milk (recipe coming soon) but you can substitute almond, coconut, regular or whole wheat flour.

-I recommend adding vanilla and cinnamon if you are not using Almond meal from homemade milk. It adds a wonderful taste and additional sweetness!


1. Mash banana in a bowl until smooth and most clumps are gone.

2. Beat in 2 eggs and 2 tbsp almond meal or flour. Add in spices or sweeter if using.

3. Heat coconut oil over medium heat. Spoon in the pancake batter using a large spoon and make 3 medium or 4 small pancakes. Remember- these will be thin, not fluffy like regular cakes!

4. Cook for 2-3 minutes on one side until set. Carefully flip the pancakes and cook for an additional 2 minutes until set.

5. Heat peanut butter for 30 seconds (combine with chocolate chips or coconut oil for a yummy addition).

6. Stack pancakes and drizzle with peanut butter, top with pears and pomegranates or other favorite toppings.