BananaPancakes
February 9, 2014 | by Masumi Goldman
Two-Ingredient Pancakes

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 BananaPancakesintensive 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.

Ingredients:
1 ripe banana (with brown spots is best!)
1 egg

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.

Directions:
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.

12 Comments
  • Wow, thank you for this! I became obsessed with “healthy pancakes” over the summer, but each time I made a different complicated recipe with oats or rice flour or protein powder or applesauce… sometimes is worked, sometimes it didn’t. And I would never write down the final recipe!

    I love how simple this recipe is and I’m so excited to try it! ..maybe for tonight’s dessert ;)

    http://routewords.blogspot.com

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  • I have been making these banana and egg pancakes for a little while now and I love them! I think it’s easier to just cook the pancake and then add toppings after they are done. Sometimes I’ll throw flax seeds or chia seeds in the batter. I do not miss regular pancakes at all! :)

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  • A newly discovered, 2 ingredient, pancake recipe in our house is 1 ounce of cream cheese and 1 egg.

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    • Today I added about a quarter of a banana to my recipe above (2 bananas, 8 ounces of cream cheese, 8 eggs, blended with immersion blender). The kids absolutely loved them. I don’t like banana, but even I admit they were good.

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  • I made these this morning after seeing this post and another one on another website and yup, I liked them,easy and tasty,did add some flour for better texture (like texture I am more used to) and they were very satisfying. With strawberries on the side… Good fuel before my yoga practice. And got my husband’s approval too!!
    Two-ingredients pancakes,we shall see you soon!! :)
    Thanks!!

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  • Good morning!

    I’ve used this recipe a few times now. My favorite variation involves cinnamon in the mix and some sliced almonds. Also, I use a cheap knock off magic bullet to mix the ingredients up in thirty seconds. These pancakes with some fresh fruit are an excellent breakfast! I think I’ll mess around with the recipe to attempt crepes too… Wish me luck!

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  • Wow, thank you for sharing this, I am making these as I type and they are delicious! Thank you for being so inspiring.

    One tip for anyone who is trying this recipe out: cook them on an extremely low heat, otherwise they burn very quickly!

    Thanks again,
    One rather unfit, but keen to eat clean teacher/wife with a sweet tooth.

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  • I just realized that these are really close to my 5 min muffin recipe. Those have 2-3 bananas, 1 cup of almond butter, 2 eggs, and baking soda and ACV. I’m wondering if I tweaked some things I could make that recipe into pancakes! Something to try!

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  • Are they always squishy in the center? I put the flour in but still can’t get the inside to fluff…

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    • I think you need to try two things. First, cook your pancakes on a very low flame. It sounds like the outside of your pancake is cooking too quickly on a high flame, and you’re taking the pancakes of the griddle before they are fully cooked inside. I think that’s what’s happening, but if that doesn’t solve it, try using a banana that has no brown spots on it. I find that when I make pancakes with new bananas that I just bought at the store, they end up much fluffier.

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