These simple 2-Ingredient Pancakes are surprisingly delicious! I remember seeing a recipe for “protein cupcakes” in a magazine at the gym once that claimed protein powder, wheat germ, flax, and a variety of other obscure ingredients turned into something that tasted “just like a regular cupcake!” I didn’t need to try the recipe to know that wasn’t true! So, I’m not going to lie and tell you these taste like regular pancakes. They don’t. But they are rather delightful for such a simple, healthy alternative! They are naturally gluten-free, dairy-free, high protein, and pretty low-calorie.
You only need eggs and bananas to make these, but I like to add a little baking powder and cinnamon, and sometimes some powdered peanut butter, to bulk them up a little. They have a delightful custardy texture that pairs beautifully with whatever you’d like to top them with. We like nut butter and a drizzle of maple syrup at our house!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Banana – You want a banana that is yellow and ripe, but not overly ripe or soft. This provides enough starch for a batter that will hold up well to flipping.
- Eggs
- Baking powder – Optional, but recommended to help provide a little lift.
- Cinnamon – Optional, but recommended because it’s delicious!
- Powdered peanut butter – Optional add-in to the batter to bump up the protein and make them a little more substantial.
- Toppings, as desired – Peanut butter, almond butter, maple syrup, honey, etc.
How to Make 2-Ingredient Pancakes
- I like to mix up my batter in my blender so everything is really well combined, but you can also just mash up your bananas with a fork and whisk everything together well.
- Then just cook on a griddle or in a non-stick skillet like any other pancake!
- Add toppings as desired and enjoy!
Storing and Other Tips
- In my opinion these are best eaten freshly cooked, but you can store and reheat them if you’d like. Store in an airtight container in the fridge and enjoy within 2-3 days or freeze on a sheet pan and then transfer to a freezer bag and freeze for up to 3 months.
- Because of their looser texture, these pancakes can be a little harder to flip than traditional pancakes. It helps to make them on the small side for easier flipping!
- Troubleshooting:
If you’re finding that your batter is too fragile to flip, your banana may have been too ripe, or you didn’t mash it well enough. It could also be that your banana was a little too small for two eggs. I recommend a nice, large, yellow banana and a blender to help with this. You can “rescue” a thin batter by adding a spoonful of all-purpose flour, oat flour, almond flour, or coconut flour.
If the bottom of your pancake is burning before cooking through, reduce your heat! All stoves cook differently so you will need to find the sweet spot for yours. I definitely recommend a non-stick pan as well.
Frequently Asked Questions
They definitely taste like banana! The texture is different than a traditional pancake; it’s definitely more eggy/custardy.
You can. If you want a slightly more traditional pancake texture, you can add 1-3 tablespoons of all-purpose, whole wheat, or oat flour.
Yep. Freeze cooled pancakes in a single layer and then transfer them to a freezer-safe container or zip-top bag and freeze for up to 3 months. To reheat, simply microwave for 30-60 seconds, until heated through.
2-Ingredient Pancakes
Ingredients
- 1 large banana it should yield abt ⅓-½ cup, mashed
- 2 eggs
- ⅛ teaspoon baking powder optional but recommended
- ⅛ teaspoon ground cinnamon optional but recommended
Instructions
- Heat a skillet on the stove top to medium heat. While pan is heating, mash banana well and then mix in eggs, baking powder, and cinnamon. I like to do this in my blender for a more cohesive batter.
- When pan is hot (water droplets should sizzle), spray pan lightly with non-stick spray. Pour 2 tablespoons of batter at a time and cook until bottom appears set (30-60 seconds) flip with spatula and cook additional minute or less. Serve warm with butter and syrup.
Notes
- When I add PB2 to the batter, I do 2 tablespoons, and I find the powdered peanut butter blends best if I pulse the mixture in the blender just a few times.
- In my opinion these are best eaten freshly cooked, but you can store and reheat them if you’d like. Store in an airtight container in the fridge and enjoy within 2-3 days or freeze on a sheet pan and then transfer to a freezer bag and freeze for up to 3 months.
- Because of their looser texture, these pancakes can be a little harder to flip than traditional pancakes. It helps to make them on the small side for easier flipping!
- Troubleshooting:
If you’re finding that your batter is too fragile to flip, your banana may have been too ripe, or you didn’t mash it well enough. It could also be that your banana was a little too small for two eggs. I recommend a nice, large, yellow banana and a blender to help with this. You can “rescue” a thin batter by adding a spoonful of all-purpose flour, oat flour, almond flour, or coconut flour. If the bottom of your pancake is burning before cooking through, reduce your heat! All stoves cook differently so you will need to find the sweet spot for yours. I definitely recommend a non-stick pan as well.
Questions & Reviews
Hi! This is the first time I’ve used one of your recipes! Let me just say it was delish! I made some adjustments though I added a splash of vinilla extract, and I added about a little bit more baking powder and cinnamon, I also added a pinch of salt. I used butter to grease the pan. Also when you mash the banana use a fork first and ,since I don’t have blender, then go in with a hand mixer. I used a 1/4 cup measure and got about seven medium sized pancakes.
Btw this is super easy I’m fifteen and was able to make it!
When I made these and began to cook them, they were so liquid-y that I could not flip them to cook the otherside… does anyone know how I can fix this? Also, the few that I managed to flip were so flat, almost like crepes. But tasted like a banana omelette! SOS
I made your gluten free pancakes today.
They were marvelous. Great recipe.
I think they would also be a great dessert.
Keep those gluten free recipes coming.
Heey:)
I’m trying to lose weight but i just looove pancakes. What do you guys think? Do banana pancakes have more calories than normal pancakes? Will normal pancakes make me fatter? Please help
I will seriously never eat regular pancakes again! loved them!! your additions to the recipe were perfect! thanks you!
I love these!!! I can eat all I make without feeling guilty!!!! One banana and two eggs are really healthy pancakes! !! !
The only problem was that because I knew they’d taste like banana, I ate them with chocolate spread. I love banana and chocolate together. So, I liked them, they were easy and delicious but those 11 pounds won’t budge if I keep eating them.
How many pancakes does this recipe make?
I used 4 very ripe medium bananas, 6 small eggs, a teaspoon of MACA powder and some left over coconut milk, put in my Thermomix, used the kneed function for 15 seconds and tehn had a go. Fried them in salted butter and had the salty hit they needed (forgot to add the baking powder). Initial lot looked like scrambled eggs. Made spoonfuls smaller and got a formed pancake. Miss 9 and husband enjoyed them. We had a mix of toppings, maple syrup (pure), cream, honey and strawberry sauce I made with lemon and coconut sugar… yumbo for a grain free, refined sugar free brekky we all liked! Now let’s see how long it takes for the ‘mum, I’m hungry’ cries to be heard!
thanks for sharing!
Ok. Not exactly like traditional pancakes, true. More like “crepe meets pancake.” That being said… They were absolutely delicious! Totally scratched that forbidden pancake itch!!
I used one reasonably ripe medium-sized banana, two eggs, pumpkin pie spice, small dollup vanilla extract, a pinch of baking powder, and 2 tablespoons of chopped pecans. I made fairly small pancakes as suggested, and they were thinner like thick crepes, not thicker like thin pancakes. I cooked them fairly brown, and topped with butter and sugar-free maple syrup. Next time I will try adding some dried chopped cherries, blueberries, or cranberries before cooking. Almonds instead of pecans would be outstanding as well. I would also like to try adding a spoon or two of pumpkin purée for pumpkin pancakes, and serve with a sugar-free pumpkin mousse. The possibilities are nearly unlimited! Excellent recipe, thank you! I’m post-Bariatric (roux-n-y), and have to be incredibly careful with carbs and sugar, but have been craving pancakes like a big dog! Thank you, thank you (!!!) for my first guilt-free, dumping episode-free pancake experience in 2 and 1/2 years!!!