A week ago, a couple of dear friends invited Juan and I to spend the weekend at their summer vacation apartment in Pinamar, a resort-town lying on the Argentine coast.
It was such a welcome relief from the unbearably hot summer heat in Buenos Aires, and we readily accepted their generous offer.
Pinamar is located around 350 kilometers from the Argentine capital, but thankfully, despite my fears about the weekend peak traffic, we arrived at the apartment just after 10pm (within a reasonable four-and-a-half hours) – just in time for the barbeque babyback ribs and roasted pork shoulder that Isa and Leo had whipped up for us during their wait.
We ate like hungry beasts, walked around the town to explore for a little bit, had some dessert, and then, exhausted from the journey, we fell asleep to the salty sea breeze and slept like newborn babies.
The Argentine coast, like most coastal areas, has a climate that varies from day to night like black and white.
During the day, we had clear blue skies and scorching hot sun, with the temperature reaching close to 35 degree Celcius, but the cool breeze from the sea made it a lot more bearable. For the most part of the day, we were in swimsuits and lounged in the stretch of beach just in front of the apartment. Under the cool shade of the beach umbrellas, Isa and I talked about everything and anything, and in between even had time to read our magazines.
Towards the evening, as the sun began to set, the temperature would ease and with just shorts and a light jacket, we’d walk along the seashore, with a glass of Juan’s speciality Caipirinha in our hands.
At night, when the sun had long set and was tucked in its bed, and the stars had come out to say hello, the temperature would drop to around 15 degrees Celcius, and we’d shower and dress up for dinner – heading out to enjoy the night.
On the final morning, Isa and I woke up early to make breakfast for everyone, and our breakfast menu was undeniably a huge hit.
A beach vacation somehow always warrants these amazingly simple 2-ingredient banana pancakes (remember when I made them in Brazil?)
Since these pancakes are practically fool-proof, and you probably have the ingredients in your kitchen, I feel morally-obliged to share them with you.
All you need are bananas and eggs – you’ll have to mash the bananas and mix them thoroughly with the eggs, until a homogeneous mixture is formed (it’ll be easier if you have a blender, but even without one, it’s not difficult to mix it by hand).
While the recipe is simple and lacks complicated steps or ingredients, it does however require quite a bit of patience. Each pancake may take slightly more than 5 minutes for both sides to be golden brown, so I recommend that you use two pans at once if you have them. But other than patience, not much else is needed.
Serve the pancakes piled high, top them with fresh banana slices, drizzle on some honey or maple syrup, and you’re ready for a power-packed breakfast!
Banana pancakes that are made with just two ingredients! Serve them piled high, topped with banana slices and drizzled with honey or maple syrup.
- 3 large bananas, mashed
- 4 large eggs
- Sliced bananas (for topping)
- Honey or maple syrup (for drizzling)
- Place the mashed bananas and eggs in the bowl of a blender.
- Blend until you get a homogenous mixture, that is still slightly chunky and not completely smooth.
- Heat a non-stick pan over low heat and melt a tiny bit of butter
- Scoop 1/4 cup of pancake batter and pour gently in the middle of the pan
- Wait 3-4 minutes for the bottom of the pancake is cooked and turns golden brown (when the pancakes unsticks itself from the pan, it’s ready)
- Flip pancake over and wait 2-3 minutes until the other side is also golden brown.
- Repeat until all the batter is used up (to save time, use two pans at once)
- Serve pancakes topped with fresh banana slices and honey or maple syrup
- Category: Breakfast
- Cuisine: Grain-free