Why Make This Recipe

2-Ingredient Banana Pancakes are a simple and quick way to enjoy a tasty breakfast. They use only two ingredients, making them perfect for busy mornings or when you want something healthy. Plus, they are naturally sweet and gluten-free, so everyone can enjoy them!

How to Make 2-Ingredient Banana Pancakes

Ingredients:

2 ripe bananas
2 eggs

Directions:

In a bowl, mash the ripe bananas until smooth.
Whisk in the eggs until fully combined.
Heat a non-stick skillet over medium heat.
Pour a small amount of the batter onto the skillet.
Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Serve warm with your favorite toppings.

How to Serve 2-Ingredient Banana Pancakes

Serve the pancakes with your favorite toppings. You can add maple syrup, fresh fruit, yogurt, or a sprinkle of cinnamon. They taste great on their own too!

How to Store 2-Ingredient Banana Pancakes

If you have leftover pancakes, let them cool completely. Then, place them in an airtight container or wrap them in plastic wrap. Store them in the fridge for up to 3 days. You can also freeze them for up to a month. Just reheat them in the microwave or on the skillet before serving.

Tips to Make 2-Ingredient Banana Pancakes

Use very ripe bananas for the best flavor.
Make sure the skillet is hot enough before pouring in the batter to get a nice golden color.
Don’t overcrowd the skillet. Cook a few pancakes at a time for the best results.

Variation

You can add a dash of vanilla extract or a pinch of cinnamon to the batter for extra flavor. If you like, you can also mix in some chocolate chips or nuts for a fun twist!

FAQs

Can I use frozen bananas?
Yes, you can use thawed frozen bananas for this recipe. Just make sure to mash them well.

Do I need to add flour?
No, this recipe does not require flour. The bananas and eggs alone create a delicious batter.

Can I make these pancakes vegan?
You can replace the eggs with a vegan substitute like ground flaxseed mixed with water (1 tbsp of flaxseed meal + 2.5 tbsp water for each egg). This will change the texture a bit, but it should work well!