The Best Two Ingredient Pancake Ever!
Simple, quick and easy to make. With just 2 ingredients, these pancakes are paleo, gluten-free, dairy free, grain free, and no sugar added. The best two ingredient pancake ever comes together in just a few minutes and makes the perfect healthy pancakes.
How Do These Pancakes Only Have Two Ingredients?
These two ingredient banana pancakes have been floating around the internet for several years now, first on fitness sites (protein! low fat!) and then on parenting sites (toddler-friendly!). Sightings finally reached critical mass, and I had to try them for myself. Needless to say, I’m hooked.
So crazy that this pancake recipe is completely gluten-free, dairy-free and paleo — they really are made with just one banana and two eggs, no tricks. It seems like you’d just end up with scrambled banana-eggs (yuck), but the final product truly resembles a pancake. Piping hot and golden brown, with crispy edges.
Don’t ask me how it happens, when you mix a mashed banana and two eggs together and say some magic words, an unseen universe wizard comes and sprinkles pancake dust on it and it magically turns into pancakes. It’s sort of amazing actually!
Let Me Show You How This Two Ingredient Pancake Recipe Works
Start off by mashing up a medium-sized banana. Mine was about 100 grams. Then add two eggs to the bowl and stir the mixture until well combined.
Here’s the fun part – if you want to jazz up your pancakes, you can add about 1/8 teaspoon baking powder to give your pancake a little fluff. I also love my pancakes with a little cinnamon and vanilla. If you want to give your pancakes more staying power, add about 2 tablespoons of powered peanut flour or 1 tablespoon nut butter. The perfect pancake, I tell ya!!! You may also enjoy adding fresh fruit, dried fruit, nuts, coconut and you will most definitely enjoy adding mini chocolate chips.
Tips for Cooking Two Ingredient Pancakes
While these pancakes are incredibly simple, things can get tricky when it comes to flipping them to cook the second side. The pancakes are very liquidy and the structure is fairly delicate, so if you do a quick scoop-and-flip like you do with regular pancakes, these tend to crumple up or break apart.
Keep them small.
These pancakes cook best when you keep them fairly small. Not only will they cook more quickly, but they’re easier to flip. I use about two tablespoons of batter for each pancake, which makes a 3- to 4-inch pancake. The pancake stack that you see in all of these pictures is one serving and made with literally one banana, two eggs and a dash of cinnamon.
When it comes to flipping, here’s what works for me: Let the pancakes cook on the first side until the underside is fairly golden-brown (lift a corner and peek), and until the edges are starting to look set. Gently work a thin spatula about halfway under the pancake, then lift until the unsupported half of the pancake is just barely lifted off the skillet. Lay the pancake back down on the skillet on its other side. Some of the loose batter will probably spill onto the skillet as you do this; just be sure to lay the pancake on top of the spill. Once the second side is set, the pancakes are much easier to scoop and flip, if additional flipping is needed.
Do They Really Taste Like Pancakes?
These are pancakes in the sense that they’re cooked on a stovetop and are lovely drenched with syrup, but they are definitely not a replacement for your favorite Saturday morning recipe. But don’t be disappointed — they’re something more.
They kind of remind me of French toast. They are very custard-like with a soft, yielding texture and a creamy melt-in-your-mouth quality. I would also describe them as being like thick crêpes.
They also definitely taste like bananas, so if you’re not a fan of that flavor, this recipe won’t be for you.
These pancakes are awesome without any additions, but they also welcome some company. Try chopped nuts, chocolate chips, fresh blueberries, or even a handful of leftover granola. I recommend sprinkling these extras over the pancakes on the griddle as the first side cooks and try not to go overboard with the add-ins.
And of course, when you pile these on your plate, don’t forget the syrup. Or a smear of jam. Or maybe some Nutella. Yummmmm!
Try some of my other favorite pancake recipes!
- 2 large eggs (cage-free and organic are best)
- 1 (about 100 grams) ripe banana
- 1/8 teaspoon baking powder
- 2 tablespoons powdered nut butter or 1 tablespoon regular nut butter
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons shredded coconut
- 1 tablespoon coconut or almond flour
- 2 tablespoons mini chocolate chips
- 1/4 cup blueberries or raspberries
- 2 tablespoons dried cranberries or chopped nuts
Heat skillet that has been sprayed with nonstick cooking spray or greased with oil over medium heat (lower than what you would normally use to cook pancakes).
While your pan is heating; mash banana and then add eggs. Stir well until you have a custard-like consistency. The batter will be runny and will have a few clumps of banana.
If preferred, stir in baking powder and/or other add-ins. If using nuts, chocolate chips or fruit; you may want to wait and just sprinkle the optional ingredient over the top of the pancake while it is cooking.
Spoon out a couple of tablespoons or 1/8 cup of batter onto large skillet. I was able to fit three small-medium pancakes on my large skillet (they WILL spread). Alternatively, use a small skillet to make one large pancake.
Allow pancakes to cook for a couple of minutes, about 5, before flipping. Small pancakes will be easy to flip. If you're making a large pancake, you may want to use two spatulas to flip your pancake. Cook pancake a couple of minutes on the second side and until both sides are lightly browned.
Transfer pancakes to a plate and continue process until all of the batter is used.
Top with additional favorites, such as; maple syrup, coconut and fresh fruit.
*serving size and nutritional information includes the entire recipe as written (1 banana, about 100 grams and 2 large eggs)