Squiggy Pancakes

2-ingredient pancakes, or as I call them, Squiggy Cakes, because I frequently whip them up for my 2-year-old, who devours them. These are so easy that I often make a batch to take with us (in baggies) when we travel, and so naturally sweetened that I just prefer to eat them plain (and if you don’t know me, I have a massive sweet tooth).

If you don’t use four, these turn out more crepe-like, and it’s best to keep them small for easier flipping. Flour gives them more of a fluffy “normal” (lame) pancakes (that you’ll never care to eat ever again, btw).

Who’s ready for the easiest, healthiest, most scrumptious breakfast treat ever?

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