How to Make 2 Ingredient Banana Pancakes

These pancakes are bananas!! No, I mean they are literally made from just bananas and eggs! Eggs and bananas, and that’s it! I can see that look you’re giving me right now, but you just have to trust. These two ingredients, when whisked together and given love are truly something magical.

They're gluten-free and dairy free - they really do contain just bananas and eggs! It seems like you'd end up with scrambled banana egg pancakes (yuck), but the final product truly resembles a pancake. piping hot golden brown crispy edges

Keep Them Small

First of all, keep your pancakes fairly small. Not only will they cook more quickly, but they’re easier to flip. I use about two tablespoons of batter for each pancake, which makes a 3- to 4-inch pancake.

Flip Tips

When it comes to flipping, here’s what works for me:

• Let the pancakes cook on the first side until the underside is fairly golden-brown (lift a corner and peek), and until the edges are starting to look set but the middle is still loose like barely set Jell-O.

• Gently work a spatula about halfway under the pancake, then lift until the unsupported half of the pancake is just barely lifted off the skillet.

• Lay the pancake back down on the skillet on its other side. Some of the loose batter will probably spill onto the skillet as you do this; just be sure to lay the pancake on top of the spill.

• Once the second side is set, the pancakes are much easier to scoop and flip, if additional flipping is needed.

INGREDIENTS

• 1 ripe banana

• 2 large eggs, slightly beaten

• Butter or oil, for cooking (optional)

• Maple syrup, jam, powdered sugar, or any other toppings, for serving

Optional mix-ins (choose a few!)

• 1/8 teaspoon baking powder, for fluffier pancakes

• 1/8 teaspoon salt

• 1/4 teaspoon vanilla extract

• 1 tablespoon unsweetened cocoa powder

• 1 tablespoon honey

• 1/2 cup chopped nuts, chocolate chips, or a mix

• 1/2 cup granola

INSTRUCTIONS

Mash the banana: Peel the banana and break it up into several big chunks in a medium bowl. Use a dinner fork to thoroughly mash the banana. Continue mashing until the banana has a pudding-like consistency and no large lumps remain. A few small lumps are okay. You should have 1/3 to 1/2 cup of mashed bananas.

Add flavorings if desired: These pancakes are pretty great on their own, but a few extras never hurt. Add 1/8 teaspoon of baking powder for fluffier, lighter pancakes, and whisk in salt, vanilla, cocoa powder, or honey to flavor the pancakes. Save any chunky, heavy ingredients — like nuts or chocolate chips — for when the pancakes are on the griddle.

Stir in the eggs: Pour the eggs over the banana and stir until completely combined. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter.

Heat a pan over medium heat: Heat a cast iron pan, nonstick frying pan, or griddle over medium heat. Melt a little butter or warm a little vegetable oil in the pan if desired.

Drop the batter on hot griddle: Drop about 2 tablespoons of batter into the pan. It should sizzle immediately — if not, turn up the heat slightly. Repeat with dropping more batter into the pan, leaving at least an inch or two between pancakes.

Cook for about 1 minute: Cook the pancakes until the bottoms look browned and golden. The edges should also be starting to look set, but the center will still be loose, like barely set Jell-O.

Sprinkle with toppings: Sprinkle any loose toppings, like nuts or chocolate chips, over the top of the pancakes as the first side cooks.

Flip the pancakes: I've found it best to do this very gently and fairly slowly — the opposite of regular pancakes. Gently work a thin, flat spatula about halfway under the pancake. Lift until the unsupported half of the pancake is just barely lifted off the skillet. Flip the pancake. Some of the loose batter will probably spill onto the skillet as you do this; just be sure to lay the pancake on top of the spill and nudge any excess back under the pancake.

Cook for another minute or so: Cook until the other side is also golden-brown, about 1 minute more. You can flip the pancakes a few times if you need to in order to get them evenly browned. (Flipping is much easier once the second side is set!)

Continue cooking the pancakes: Transfer the cooked pancakes to a serving plate and cook the rest of the batter. Keep the finished pancakes warm in the oven if cooking more than a single batch.

Serve warm: These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey, jam, or any extra toppings you'd like.