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–+ servings
stack of thin pancakes on a white plate topped with blueberries and syrup

The Best Two Ingredient Pancake Ever!

Print Recipe
The easiest pancake you'll ever make and it's surprisingly one of the most delicious too! gluten-free, dairy-free, low calorie, high protein and Paleo
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 serving of 8 small-medium pancakes
Calories 215
Author Kim

Ingredients

Base Ingredients:

  • 2 large eggs (cage-free and organic are best)
  • 1 (about 100 grams) ripe banana

Optional additions:

  • 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

Instructions

  • 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.

Notes

*serving size and nutritional information includes the entire recipe as written (1 banana, about 100 grams and 2 large eggs)

Nutrition

Serving: 1serving | Calories: 215kcal | Carbohydrates: 19.4g | Protein: 12.9g | Fat: 10.3g | Saturated Fat: 3.1g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 4g | Cholesterol: 370mg | Sodium: 140.8mg | Potassium: 443.4mg | Fiber: 2.2g | Sugar: 10.4g | Vitamin A: 655IU | Vitamin C: 10.1mg | Calcium: 44mg | Iron: 1.7mg