‘I’m a Nutritionist, and This Is the 2-Ingredient Breakfast I Eat Almost Every Day’

It’d been ages since I’d had a pancake when I went to visit my parents last week, and I couldn’t believe how happy the simple disc of dough my mother served one morning made me. I’ve been desperate to recreate the experience ever since, but without the usual fuss that mixing up pancake batter entails. Enter the latest episode of Alt-Baking Bootcamp, in which nutrition coach and trained chef Mia Rigden shares her go-to easy banana pancake recipe—just like mom made, but better (for you).

This is the ideal recipe for really any type of household in that it involves just two fairly standard ingredients: eggs and bananas. For obvious reasons, Rigden calls the resultant concoction—which simply mixes the two—a “banancake.” Delightful.

Rigden says she feeds banana pancakes to her son (and herself) every morning, in large part because she’s a big fan of the nutrition profile of eggs. “They have all the essential amino acids, so lots of protein, they’ve got omega-3 fatty acids, [and] tons of vitamins and minerals [including] biotin and choline, which is really wonderful for brain health,” she explains. And then bananas are great, too, because they’re easy to digest, packed with potassium, and just the right amount of sweet.

There is one final component to the perfect banancake, though: the flip. “If you’ve been following me during quarantine, you may have seen a lot of banana cake flipping in my household,” says Rigden. In the video, her husband does the honors while sharing his three keys to perfect technique. Watch the video to find out what they are and get the full banancake demo along with a few adorable sous chef-hubby fails.