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
How!!?? How did this work for you? Mine just mushed up and we’re impossible to flip then tasted really yucky. 🙁
Try again! Did this recipie for the first time yesterday (in fact, first pancakes I do ever) and the two first pancakces where without form. The 6th was ok and tasted great.
I added 1/4 cup yellow cornmeal to the recipe and preferred it. Still no gluten and more pancake-like.
Google “banana & egg pancakes” and your site was the first that came up that had an easy to use and search website, thanks for that lol. I love the recipe, I made them today for my hubby who is very health conscious. He loved them! He ate them with organic peanut butter and blue agave. Will definitely be making these again. ☺
This were good. Next time I may add some ground oats or something to thicken it up a bit, but my toddler seemed to enjoy them. This will be something I add into our mix. Its quick, easy and still diet friendly.
Will try this tomorrow morning :)Thank you!
Thank you for the recipe and all of the verification comments that this recipe does indeed work- I love them!
I have been trying to eat gluten and sugar free, because eating foods without these ingredients helps me to lose weight and feel better. I have been trying to teach my 12 year old son about eating healthy, as well. I started out making these pancakes, but didn’t really care for the consistency, plus I wanted him to eat them. I ended up tossing 2 eggs, 2 bananas, organic cocoa powder, PB2, baking powder, and unsweetened oats into a Vitamix. I added a few drops of stevia and these came out FANTASTIC! Gluten free. They rose like regular pancakes and my son LOVED them. He didn’t even know they were healthy!
I think adding butter and syrup defeats the purpose here, for healthy and is EXTREMELY unnecessary! I find them so sweet from the banana itself. I put a little low carb yogurt and berries on top and they’re almost like a dessert!
I’m not a big pancake lover but I do like to make them for the family. It’s the soggy bread thing that I don’t care for. But I’ve been known to put a nut butter on one and devour it while flipping the things. But I had an idea when a couple of comments mentioned that these were like crepes.
How about making these for a dessert and using 2 Tbsp. of canned ‘no added sugar’ apple pie filling rolled up in the middle? I think the ideas could be endless.
ps: Amber, If you’re using egg whites only, just double the amount of eggs for the recipe.
Any thoughts on making these with just egg whites? My daughter cannot have egg yolks! Thanks!