Eggs and bananas, and that’s it. These pancakes are gluten-free and dairy-free and are really made with just bananas and eggs, no tricks. It seems like you’d just end up with scrambled banana-eggs, but the final product truly resembles a pancake. Piping hot and golden brown, with crispy edges. Banana pancakes on two ingredients. It sounds too good to be true, right?
This has become a classic among health-conscious people and is a much better alternative than regular pancakes. Bananas are packed with fiber and are rich in potassium and the eggs add proteins and good fats that keep you full for a long time.
These pancakes are awesome on their own, but they also welcome some company. Serve with jam, cottage cheese or berries. Or why not my raspberry chia jam? They are as good for breakfast, dessert, snacks or a quick lunch.
Leftover pancakes will keep in the refrigerator for a few days and can be warmed in the microwave in 30-second bursts until hot. They’re not as delicious as when they’re fresh, but they make a nice snack.
While these pancakes are incredibly simple, they can be a bit tricky to flip as the batter is thinner and fairly delicate. So if you make them as large as normal and flip like you do with regular pancakes, these then break apart. So what’s the trick? First of all, keep your pancakes fairly small. Not only will they cook more quickly, but they’re easier to flip. I use about three tablespoons of batter for each pancake, which makes a 3- to 4-inch pancake.
2 ingredients banana pancakes
Ingredients
- 3 eggs
- 2 large bananas
- to taste salt
- to fry in butter or vegetable oil
Instructions
- Mash the banana.
- Add flavorings if desired. These pancakes are pretty great on their own, but a few extras never hurt. Add baking powder for fluffier, lighter pancakes, or oats for a thicker pancake, and whisk in salt, vanilla, cocoa powder, or honey to flavor the pancakes. Save any chunky, heavy ingredients like nuts or chocolate chips for when the pancakes are on the griddle.
- Stir in the eggs. Pour the eggs over the banana and stir until completely combined. The batter will bevery loose and liquid like, more like whisked eggs than regular pancake batter.
- Heat a pan over medium heat. Melt a little butter or warm a little vegetable oil in the pan if desired. Drop about 3 tablespoons of batter into the pan.
- Cook for about 1 minute. Cook the pancakes until the bottoms look browned and golden when you lift a corner, about 1 minute.
- Cook for another minute or so. Cook until the other side is also golden-brown, about 1 minute more. You can flip the pancakes a few times if you need to in order to get them evenly browned. Flipping is much easier once the second side is set!
