Two Ingredient Banana Pancakes

I've been nursing a hamstring injury so I decided to turn to bananas for some healthy recipes due to the level of potassium they provide to help with muscle function. In addition, bananas contain a host of beneficial vitamins that help the body work in many ways, making them one of those super super-foods. Then there's my desire to eat less processed food and bananas are mother nature's best sweetener. So with all that on the brain, I've gone from breakfast banana cookies to clean eating banana blueberry cookies, and now two ingredient banana pancakes.


All you need is one egg with one banana for your pancakes. You need to make sure your pan is hot when you cook it, and flip with care as it can be a little unstable. Two eggs gives you a fluffier cake, but still much less so than your traditional one, so make sure it's properly browned before turning over. No matter how you beat it, it's a whole new kind of pancake that doesn't lead to the need for a power nap afterwards. 

Banana Pancakes


  • 2 eggs
  • 1 large, very ripe banana


  1. Mash the banana in a bowl, and when nearly smooth, add the eggs on top and mix together until combined.  You can use a food processor if you’re super lazy, but then again if you’re that lazy, you really don’t want to have to clean the processor after, so just use your own muscle.
  2. Heat a skillet with your favorite product that prevents food from sticking to the pan.  Lately mine is coconut oil, but you can use olive oil or cooking spray.
  3. Pour batter into pan, but not too much since you’re going to have to flip it, and there’s no flour in here so smaller is better for turning it over.
  4. Let it set for about 2 minutes until it’s brown underneath, and then flip for another minute on the other side.

This will make about 4 pancakes. I actually enjoyed the batter as is, but I also tried adding steel cut oats which gave it a little more girth and texture, though I found it a bit dry. A quicker cooking oat would be better, but not sure it's necessary. I threw a little cinnamon in one batch, which was nice, but the winner was adding some Speculoos. I first discovered Speculoos in Paris, though it originates from Belgium. We nicknamed it “crack in a jar,” and the cinnamon, nutmeg, ginger and cloves bring out a nice brightness to the banana pancake. I liked all of the cakes with some fresh peanut butter, but you could also try honey, or of course syrup.

If you want to take your gluten free, dairy free pancake to the next level, try my banana peanut butter pancakes.