Go Back

2-Ingredient Banana Pancakes

Print Recipe
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large ripe banana the spottier, the sweeter
  • 2 large eggs
Optional but Awesome Add-Ins
  • Pinch of salt boosts flavor
  • 1/2 teaspoon vanilla extract or cinnamon
  • 1 tablespoon nut butter extra protein and creaminess
  • 1 tablespoon ground flaxseed or oat fiber thicker texture, more fiber
  • Butter, ghee, or coconut oil for the pan
  • Fresh berries, Greek yogurt, or a drizzle of maple for topping

Method
 

  1. Peel and mash in a bowl until mostly smooth. A few small lumps are fine—texture = good.
  2. Add eggs and whisk until the mixture looks like pourable custard. If using, stir in salt, vanilla, or cinnamon.
  3. Set a nonstick skillet over medium-low heat. Add a light slick of butter or oil. Patience pays here.
  4. Scoop 2–3 tablespoons per pancake. Keep them small (3–4 inches). They hold together better and cook evenly.
  5. Let them set 1–2 minutes until the edges look dry and tiny bubbles appear. Gently flip with a thin spatula.
  6. Cook 30–60 seconds more until golden. If they brown too fast, lower the heat. We're aiming for caramelized, not charred.
  7. Lightly re-grease the pan between batches if needed. Keep finished pancakes on a warm plate.
  8. Add berries, a spoon of Greek yogurt, and a drizzle of maple or honey if you want dessert-for-breakfast energy without the crash.