Starting your day with a healthy reset feels so good. You want something fresh and light that gives you energy. These 2-ingredient pancakes are exactly what you need right now.
They are simple to make and taste naturally sweet. Your family will love how soft and golden they are. Let’s get your morning started with a smile!
Why This Recipe Is a Winner
This recipe is a lifesaver for busy mornings. It uses only two simple ingredients you already have. You do not need any flour or sugar to make these.
They are naturally gluten-free and packed with protein. Kids love the sweet banana flavor every time. It is the perfect way to use up those ripe bananas on your counter.
Simple Method
Making these is as easy as mashing and mixing. You do not need a fancy blender or mixer. A simple fork and a bowl will do the trick.
Even if you are new to cooking, you can master this. The batter is light and delicate but very forgiving. Just keep your heat low and your patience high.
Simple Ingredients
These mostly come from your pantry staples and fruit bowl.
- 1 large ripe banana
- 2 large eggs
Step-by-Step
- Peel the banana and place it in a medium mixing bowl.
- Use a fork to mash it thoroughly until smooth and pudding-like.
- In a separate small bowl, whisk the eggs together fully.
- Pour the eggs into the banana and stir until uniform.
- Heat a non-stick skillet over medium-low heat with a little oil.
- Pour 2 tablespoons of batter per pancake onto the skillet.
- Cook for 2 to 3 minutes until the bottom is golden brown.
- Carefully flip and cook for 1 to 2 more minutes.
- Remove from heat and serve immediately.
Best Ways to Enjoy It
Serve these warm with a few fresh berries on top. A drizzle of pure maple syrup or honey adds a lovely touch. You can even add a dollop of Greek yogurt for extra protein.
Sit down with a hot cup of coffee and enjoy. These are great for a lazy weekend morning at home. Your kids will ask for seconds, so maybe make a double batch!
Storage & Reheating
These pancakes are best when eaten fresh and warm. If you have leftovers, keep them in the fridge. They will stay fresh for up to two days.
Reheat them gently in a skillet over low heat. You can also use a microwave for 20 seconds. Avoid the toaster as they are too soft for that. They make a great quick snack for toddlers later on.
Recipe Tips
- Use a very ripe banana with spots for the best sweetness.
- Keep the pancakes small so they are easier to flip.
- Use a thin spatula to get under the delicate edges.
- Do not rush the heat or the bottoms might burn.
- Add a pinch of salt to balance the sweet banana.
- Lightly grease the pan even if it is non-stick.
- For a spring brunch, top with fresh mint and strawberries.
Ways to Switch It Up
- Add a dash of cinnamon for a warm, cozy flavor.
- Mix in a few mini chocolate chips for a treat.
- Stir in a spoonful of almond butter for extra richness.
- Swap the banana for mashed sweet potato for a savory twist.
Common Questions
Why are my pancakes falling apart?
These pancakes are more delicate than traditional ones. Make sure you keep them small and flip them very carefully. Let the edges set completely before you try to move them.
Can I make these without eggs?
The eggs are the binder for this specific recipe. Without them, the banana will not hold its shape. You would need a different recipe for a vegan version.
Do they taste like eggs?
They have a light, custard-like texture and sweet banana flavor. If you use a very ripe banana, that sweetness will stand out most. Most people find they taste like a delicious banana treat.
I hope these simple 2-ingredient pancakes bring a little joy to your morning. They are a wonderful way to nourish your family with very little effort. Happy cooking!
— Lidia
Healthy 2-Ingredient Pancakes
Ingredients
- 1 large ripe banana
- 2 large egg s
Instructions
- Peel the banana and place it in a medium mixing bowl. Use a fork to mash it thoroughly until it reaches a smooth, pudding-like consistency with very few lumps.
- In a separate small bowl, whisk the eggs together until the yolks and whites are fully integrated.
- Pour the whisked eggs into the mashed banana and stir until the batter is completely combined and uniform.
- Heat a non-stick skillet or griddle over medium-low heat. If necessary, lightly coat the surface with a small amount of coconut oil or cooking spray.
- Pour approximately 2 tablespoons of batter per pancake onto the skillet. Note: Small pancakes are recommended as the batter is more delicate than traditional flour-based versions.
- Cook for approximately 2 to 3 minutes until the bottom is golden brown and the edges appear set.
- Carefully slide a thin spatula under the pancake and flip. Cook for an additional 1 to 2 minutes until the second side is browned and the center is cooked through.
- Remove from heat and serve immediately.
