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
for Cinnamon Banana Pancakes or 1/4 cup of blueberries for blueberry pancakes. Your choice – have at it!
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
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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.
Keywords: breakfast, eggs, pancakes, healthy
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.
★★
Abigail says
Can you use a defrosted frozen banana in place of a fresh one? That’s all I have right now so I’m about to try it!
Connie Duenez says
I thought these were pretty YuMmY 😋 However, I thought it had an omelet texture. Next time I think I’ll try adding some baking powder, blended oats (to make oat powder) & a splash of vanilla just to give a little more cake consistently and volume..👍👍 two thumbs up.. their recipe is simple, easy to make and Delicious 😋
★★★★★
Erika says
Thanks, Connie!
Toni says
Do you know the sugar content? I’m trying out various recipes to help my dad find tasty foods alternatives, he was recently diagnosed diabetic.
Erika says
Hi Toni, I just updated the recipe with the nutritional info. This recipe has approximately 14-15g sugar per serving due to the banana. It does vary; for example, if you use a very small banana it may be less where a big banana may be more.
Stacy says
These pancakes were so easy and delicious. My family really enjoyed them. Thank you!
★★★★★