This past week, I saw a recipe on The Kitchn for 2-ingredient banana pancakes. It looked like a good idea for a quick high energy breakfast that might taste incredibly good. So this morning I decided to try it.
While the recipe is technically just two ingredients, there are several other ingredients mentioned as optional extras. I got a bit carried away and should have kept it simple.
I added a tablespoon of leftover granola, which is probably fine. I added a pinch of salt, some vanilla and baking powder. Also probably fine.
Here is where I veered off the road with my breakfast. Last year, I read an article in Brandeis Magazine about coffee flour.
Coffee flour, developed by Brandeis biophysicist Dan Perlman ’68, got media outlets and many other observers buzzing this winter.
Two decades ago, Perlman and nutritionist K.C. Hayes developed the “healthy fats” blend in the Smart Balance buttery spread. Now, on his own, Perlman’s invented and patented what he says is a healthier form of coffee.
Needless to say, I was intrigued. So I searched for coffee flour and ordered some from Nuts.com. The coffee flour has been sitting in my fridge lonely and unopened for months. So I decided to put a couple of tablespoons into this recipe. Well. It didn’t really work.
My excitement over this new recipe, and probably and ironically my lack of coffee, caused me to forget that the coffee flour should be mixed with regular flour.
Anyway, I took a picture of the pancakes. Not my best work! The flavor wasn’t great, but it was edible. Next time I’ll just stick with the two ingredients!
For the coffee flour, I’ll add it to the flour mixture that I keep in the fridge. Have you ever tried coffee flour?
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Photo Credit: The Kitchn
