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
Awesome
except the canola oil butter!
This article is amazing. lol. I wanted to try them since a friend recommended them, but you made me want to leave my desk at work and make them NOW. The pics and pairing suggestions were great! Thanks for your enthusiasm for a healthy lifestyle!
Just tried these out in my teeny tiny apartment with nothing but the MOST basic of cooking materials–they were delicious! I was lacking in cinnamon but just sprinkled in a few pinches of sugar and lathered in butter (oops, sorry health-food dreams). They don’t taste exactly like pancakes, but really not very far off and tasty in their own right. Will be repeating!
Would making pancakes work just using oatmeal & bananas??
no
I frequently make a very similar recipe. Instead of adding the PB2 – which is an issue for many if you want to pack them in school lunches – I add 1 1/2 Tbsp of coconut flour. It is very dry an absorbs a lot of moisture (sort of like the PB2) so don’t add more than that! It works great, an gives them a bit more of a ‘real’ pancake texture. My husband, 4yo and 10mo can’t get enough of them!!
I probably should have mentioned that I put the oats in my food processor first and then add all the other ingredients and pulse until combined.
I add 1/2 cup of old fashioned oats and 1/8 tsp of baking powder and then spice it up with cinnamon, nutmeg and a few drops of vanilla. I usually make at least a double batch for my family and any leftovers are used with peanut butter for snacks or breakfast.
This was fantastic, thank you for sharing! I added a tablespoon of self-rising flour and a handful of ground almonds leftover from making almond milk, and they turned out amazing. I don’t like a lot of toppings so I just used cinnamon sugar. I’m definitely adding these to my list of regular foods, they’re too good and easy to pass up when you’re surviving in a college dorm.
Just tried this wow and all I can say is YUM. I didn’t do it exactly the same way, so it didn’t look pretty, but it tasted awesome! For taste I used cinnamon and, because waayyy too much poured out, a little bit of natural peanut butter to mellow it (just mixed it in the same bowl as the egg/banana). I only had one egg left so I just decided to make one big pancake in my frying pan, but tried to flip it too soon -and that’s where all hope of a pretty pancake died- and had to kind of squish it back together. In the end I flipped it several times and had 1/2 of a pankcake and the other 1/2 essentially scrambled. Added a little maple syrup in fear of what I may have done to the texture, but it was hardly needed -although certainly a nice addition! These pancakes are definitely gonna be a regular thing. 🙂 Thank you!
These were actually really good. I was looking for breakfasts that are healthy and had heard about these but had never tried them until now. Definitely going to do these again. But don’t go into it thinking they will taste exactly like pancakes. They won’t. But they are still good and look enough like pancakes to trick your kids 😉 Am going to add a little flour next time and try to trick my family.