2 Ingredients (Eggs & Banana) Pancakes

"I saw this in in a yahoo health list today."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Lia N. photo by Lia N.
photo by butterfly01 photo by butterfly01
photo by thislifeisbelle photo by thislifeisbelle
photo by George A. photo by George A.
Ready In:




  • Mash ripe banana well, add in whisk eggs.
  • Warm non stick or cast iron pan to medium, spray with oil. Cook silver dollar size pancakes 30 seconds on each side and serve.
  • (We use a small amount of maple syrup or agave on our pancakes).

Questions & Replies

  1. Can you use frozen bananas?


  1. Sorry, this was not for me at all. Tasted like a thin banana omelette. After I'd made a few and the family all pulled faces I added flour, baking powder and milk to the remaining batter and made pancakes out of that. They said the first ones had no "bite" to them.
  2. This is a super quick, super easy, super healthy recipe that helps satisfy my pancake craving. Yes these are very thin a lot more similar to crepes so don't make these expecting your typical fluffy buttermilk pancakes. To enhance the flavor I also add a little vanilla extract and cinnamon to the mix. To help with the texture whip the eggs well before incorporating with the bananas and also add a little baking powder. This will make it a little fluffier. Finally I throw in a tsp of chia seeds to up the health factor and serve with a little maple syrup. Yummm.
  3. Wait. I wrote an earlier review but forgot to say that I did one to one ratio. One banana to one egg. It was perfect.
  4. These were great! We whipped the eggs really well first, then added the banana and used the blender to make it totally smooth. Also added 1/2 tsp cinnamon. They were similar enough to real pancakes, a wonderful grain free substitute. So sweet from the banana that they didn't need syrup, we just topped them with chopped kiwi and strawberries. My two year old actually did all the work except the cooking, and gobbled three of them down.
  5. This was a fail for me! Maybe because I used a handmixer, but I ended up with something very much resembling scrambled eggs and looking absolutely nothing like a pancake!


  1. I'm making the batter in really small batches (1 banana, 2 eggs) in a Magic Bullet. To the basic recipe I add 1/4 teaspoon baking powder, 1/4 teaspoon vanilla extract, and a handful of rolled oats. Blend the batter periodically to keep the mixture consistent while you are cooking it. They come out light, fluffy, and delicious.
  2. Added from other reviews the cinnamon and baking powder. Perfect.
  3. i added a little dash of cinnamon and made fresh whipped cream to go on top.
  4. I’ve been wanting to make these for a while but noticed a few common complaints with the 2-ingredient recipe; namely that the consistency is very 'eggy', and the pancakes are really hard to flip because the batter is so 'liquidy'. Some people also found the pancakes to be too flat and dense. Taking this on board, I did some experimenting and came up with a tweaked recipe that includes almond meal and baking soda. The almond meal helps bind the batter together, while keeping the pancakes tender and moist. The baking soda (activated with vinegar) makes the batter a little fluffier. It's important to note that there's no point adding the baking soda without an acidic ingredient to activate it; vinegar or lemon juice work equally well, and the quantity is so small you don't taste it. These changes made a big difference, and the resulting pancakes are delicious with a lovely texture. Here’s the recipe, if you want to try it out: http://www.thislifeisbelle.com/home/2017/10/25/banana-almond-pancakes-gluten-dairy-free To keep things healthy, I served mine with a dollop of yogurt, 100% fruit jam, and crushed pistachios - but any pancake topping works a treat. I hope you like them!
    • Review photo by thislifeisbelle
  5. Mix in baking powder and let the batter sit for a few minutes, or longer, before cooking.



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