Just when you thought it couldn’t get any easier than 5-ingredient banana-oat muffins, I am introducing you to two-ingredient banana pancakes. You know why I love these pancakes? I get the SAME amount of credit from my kids for making these pancakes as I do for making a more time intensive flour-based pancake batter from scratch—And you KNOW how annoying it is to pull out all of the ingredients to make real pancake batter with flour, sugar, baking powder, milk, eggs, etc. Who has time for all of that on a weekday? Or even on a weekend, for that matter. If the kids don’t even have a preference, I’m going with the two-ingredient version.
Another benefit of these pancakes is that they don’t need syrup. They are naturally sweet. Do they taste like “regular” pancakes? No, not exactly. The eggs certainly give these pancakes a little more of an omelette consistency, but they are passable, and my kids have never asked whether these are “real” pancakes. If you need more of a flour-y texture, add a third ingredient—2 tablespoons of brown rice flour or another flour of your choice! Enjoy.
1 ripe banana (with brown spots is best!)
Optional ingredients: Add 2 tablespoons of brown rice flour for a more typical pancake consistency. Feel free to top each pancake while cooking with mini chocolate chips, blueberries or nuts.
Mash the banana and egg together. Mix ingredients into a smooth batter. Heat and grease a frying pan/griddle, and drop tablespoon-sized dollops of batter into the pan. Cook on medium heat, lifting the edges occasionally to check the underside of the pancakes for doneness and to avoid burning.