If you’re looking for an easy breakfast that’s healthy, has protein so you’ll stay satisfied longer, and something the kids will eat, you’ll love this recipe for 2-ingredient banana pancakes.
With 2 eggs and 1 banana, these quick-and-easy pancakes are naturally gluten-free, dairy-free, and Paleo-friendly. The bananas add natural sweetness while the eggs give you a nice amount of protein that will keep you and your children satisfied longer than most typical pancake recipes.
I can’t even remember when or where I first discovered this recipe – it was a few years ago. I can’t claim this as my creation; now I see it all over the internet. But it’s too good not to share with you.
There are very few breakfast recipes that both my kids and I love equally and this 2-ingredient banana pancake recipe is definitely one of them. I eat these as much as my children!
One serving has 1 banana and 2 eggs and makes 4-5 small pancakes or 2-3 medium to large pancakes. It’s so good you’ll feel like you’re indulging but this breakfast won’t give you the mid-morning crash you might get from regular pancakes. (At least that’s what happens to me when I eat regular gluten-free pancakes.)
It’s so good you’ll feel like you’re indulging but this breakfast won’t give you the mid-morning crash you might get from regular pancakes. (At least that’s what happens to me when I eat regular gluten-free pancakes.)
You can also have some fun with these 2-ingredient banana pancakes by adding additional ingredients. For example, you can add 1/2 teaspoon cinnamon
How to Make 2-ingredient Banana Pancakes:
You’ll need 2 eggs and 1 banana per serving.
Crack the eggs into a medium-sized bowl…
…and whisk.
Break the banana into chunks and add to the egg mixture…
Mash up with a spoon or mixer until mixed well. You can leave some chunks of banana behind if you want a chunkier pancake.
Cook on a griddle or frying pan over medium heat until the edges are beginning to brown then flip over and cook until 30-60 seconds.
Remove to a plate.
Serve however you prefer your 2-ingredient pancakes – with maple syrup, molasses, extra bananas or fruit on the side
Prep Time:
Yield:
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PinIngredients
- 2 eggs
- 1 banana
- Optional:
- 1/2 tsp cinnamon
- 2–4 Tbsp blueberries
Instructions
- Whisk the eggs together in a medium bowl. Break the banana into chunks and mash or mix into the egg mixture. Whisk together until blended and few lumps remain.
- Optional: add 1/4 tsp cinnamon or 2-4 Tbsp blueberries for variety.
- Cook over medium heat until the edges begin to brown. Flip and cook for an additional 30-60 seconds or until cooked through.
- Remove to a plate and serve as desired.
Nikki says
Can these be frozen to eat at a later time?
Erika says
I haven’t tried freezing these, Nikki, so I’m not sure. Let me know if you do and I’ll make a note in the post!
Franky says
Do these taste very egg-y like scrambled eggs with a little banana? haha. I’m curious to try because I like the fact that they’re Paleo.
Lynn McAlexander says
I didn’t notice an egg taste because the banana flavor overpowers it. I also added blueberries. Tastes just like pancakes and are delicious!
Tee says
Aren’t eggs considered dairy?
Erika says
No, eggs are not dairy. Anything from cows – milk, cheese, sour cream, cottage cheese – is dairy. Eggs are not dairy. Now if you are thinking Vegan, which is no animal products, than eggs would not be allowed.
Ann says
I just made this recipe, I followed every steps and it was so delicious, soft and sweet naturally from banana and very easy to make! My little boy and I were very happy with this delicious pancakes. Love it. Thank you for sharing.
★★★★★
Erika says
I’m so glad you both loved them! Thanks for letting me know, Ann! 🙂
Miss Patricia says
These taste good.
Katrina says
Can you make a couple a eat throughout the week?
Sharon says
Sorry didn’t really like these. Even with cinnamon it was more like a sweet omelet than a pancake. Super thin and flimsy. And they didn’t want to cook through for me for the edges cooked but the center was runny.
★★