2-Ingredient Banana Pancakes
These quick and easy 2-ingredient banana pancakes are a gluten-free, high-protein breakfast solution, perfect for a healthy start to your day.
For 1 serving
In a medium bowl, mash the very ripe banana with a fork until it's mostly smooth with only a few small lumps remaining. The riper the banana, the sweeter and easier to mash it will be.
Crack the two large eggs into the bowl with the mashed banana. Add the ground cinnamon, if using. Whisk vigorously with a fork or a small whisk until the mixture is well combined and relatively smooth. Avoid overmixing; a few small banana lumps are perfectly fine.
Place a non-stick skillet or griddle over medium-low heat. Add about 1/2 teaspoon of coconut oil (or butter/cooking spray) and swirl to coat the pan evenly. Allow the pan to heat for 1-2 minutes.
Pour about 2 tablespoons of batter per pancake onto the hot pan, forming small, silver-dollar-sized pancakes. Do not overcrowd the pan, cooking 2-3 at a time depending on your pan size.
Cook for 2-3 minutes on the first side, or until small bubbles appear on the surface, the edges look set, and the bottom is golden brown. Carefully flip the pancakes with a thin spatula.
Cook for another 1-2 minutes on the second side, until golden brown and cooked through. The pancakes will be delicate, so handle them gently.
Transfer cooked pancakes to a plate. Repeat with the remaining batter, adding more oil to the pan as needed for subsequent batches. If making multiple batches, you can keep the cooked pancakes warm in a low oven (around 200°F / 95°C).
Serve immediately with a drizzle of maple syrup and a handful of fresh berries, or your favorite toppings.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use very ripe bananas (with brown spots) for the best sweetness and easiest mashing. Under-ripe bananas will result in less sweet and denser pancakes.
- 2Cook these pancakes over medium-low heat. Because they lack flour, they can burn easily if the pan is too hot. Low and slow is key for even cooking.
- 3Don't make them too large. These pancakes are more delicate than traditional flour-based pancakes, so silver-dollar or small-sized pancakes are easier to flip and hold together better.
- 4For extra flavor, add a splash of vanilla extract (1/4 tsp) to the batter along with the cinnamon.
Adapt it for your goals.
Flavor Boosts
Stir in a tablespoon of unsweetened cocoa powder for chocolate banana pancakes, or a pinch of nutmeg for a warmer spice profile. A tablespoon of finely chopped nuts or mini chocolate chips can also be added.
Protein PlusProtein Plus
For an even higher protein boost, blend in a scoop of unflavored or vanilla protein powder. You might need to add a splash of milk (dairy or non-dairy) to adjust the batter consistency.
Savory TwistSavory Twist
Omit the cinnamon and instead add a pinch of salt, black pepper, and finely chopped chives or green onions. Serve with a fried egg or a side of avocado for a savory breakfast.
Why this is on our healthy list.
Rich in Potassium
Bananas are an excellent source of potassium, an essential mineral that helps regulate blood pressure and supports proper muscle function.
High in Protein
Eggs provide high-quality protein, which is crucial for muscle repair, satiety, and overall body function, making these pancakes a filling meal.
Naturally Gluten-Free
Being flourless, these pancakes are naturally gluten-free, making them suitable for individuals with celiac disease or gluten sensitivity.
Frequently asked questions
These pancakes are naturally flatter than traditional flour-based pancakes because they lack leavening agents like baking powder or baking soda. Their texture is more akin to a crepe or a very thin omelet, which is normal for this recipe.
