The recipe for two ingredient banana pancakes has been rolling around the web for a little while. I was a little sceptical on how only banana and egg would magically transform into a pancake. Though I really shouldn’t be as the two ingredient Nutella cake worked out a treat, and I know that many of you made it and loved it.
But…… two ingredient banana pancakes? There are people out there that love this recipe and think it is the best thing since shake and pour pancake mix.
This recipe is as easy as a shake and pour pancake mix, but a whole lot healthier. Well actually the healthier statement really depends on how you cook them and what you end up putting on top of them.
My first thoughts when I read about this recipe was “banana omelette anyone?”
How do two ingredient banana pancakes taste?
It really depends on how you cook them and what you slather them with when serving. We had a little test on a couple of ways of cooking and eating them.
Cook the two ingredient banana pancakes in a nice big whack of butter, then pour a copious amount of maple syrup over them, they taste like pancakes.
Cook them with a small spray of coconut oil, eat them au natural, they taste like banana omelettes.
A healthy middle ground is to cook them in a non stick pan with a spray of coconut oil. Then top with gorgeous seasonal fruit, be that summer berries, figs, or even more banana and passionfruit. A drizzle of date syrup to replace maple, or just go for the maple. Maybe even add a splodge of yoghurt.
This recipe for two ingredient banana pancakes will net you four medium sized pancakes. They really should be called crepes, as they aren’t very thick at all. Therefore four will feed a hearty eater nicely for breakfast, but if you were a dainty eater, two would be sufficient with some fruit.
I have seen a couple of fluffy looking two ingredient banana pancake photos on various sites, and I call bullshit. You will get this result if you add a little baking powder. This renders them three ingredient banana pancakes my friends.
Another factor to take into consideration and will alter your result. If your definition of a medium banana is larger than mine then your pancake mix will be less runny than mine. If you use a smaller banana and larger eggs, this again will change the consistency of your mix. More banana will equal thicker more pikelet pancakes, more egg will give you thinner crepe like pancakes. Just some banana for thought there folks. I used what I regard as a medium banana and two 52g eggs (from a 700g carton).
- 1 medium ripe banana
- 2 eggs
- Mash banana in a bowl and then beat in the eggs.
- Place a non stick pan over a low heat on the stove top.
- Melt a little butter or spray some coconut oil to grease the pan lightly.
- Pour in ¼ cup of banana mixture. Cook one side until brown and pancake is solid enough to flip. Continue cooking on the other side until done.
- Repeat with remaining mixture.
Would I ever make two ingredient banana pancakes again?
Yes, I would! There is something very satisfying about mixing up two healthy ingredients and the end result being something that resembles a not so healthy pancake. I like the taste of them, especially when cooked in butter and doused in maple syrup. Yah okay, I hear you! That defeats the “healthy” pancake alternative doesn’t it.
If you do make these two ingredient banana pancakes then please let me know via social media (twitter/instagram/facebook), share a photo and tag me in, I would love to see them and hear what you thought.
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