These simple 2-Ingredient Pancakes are surprisingly delicious! I remember seeing a recipe for “protein cupcakes” in a magazine at the gym once that claimed protein powder, wheat germ, flax, and a variety of other obscure ingredients turned into something that tasted “just like a regular cupcake!” I didn’t need to try the recipe to know that wasn’t true! So, I’m not going to lie and tell you these taste like regular pancakes. They don’t. But they are rather delightful for such a simple, healthy alternative! They are naturally gluten-free, dairy-free, high protein, and pretty low-calorie.
You only need eggs and bananas to make these, but I like to add a little baking powder and cinnamon, and sometimes some powdered peanut butter, to bulk them up a little. They have a delightful custardy texture that pairs beautifully with whatever you’d like to top them with. We like nut butter and a drizzle of maple syrup at our house!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Banana – You want a banana that is yellow and ripe, but not overly ripe or soft. This provides enough starch for a batter that will hold up well to flipping.
- Eggs
- Baking powder – Optional, but recommended to help provide a little lift.
- Cinnamon – Optional, but recommended because it’s delicious!
- Powdered peanut butter – Optional add-in to the batter to bump up the protein and make them a little more substantial.
- Toppings, as desired – Peanut butter, almond butter, maple syrup, honey, etc.
How to Make 2-Ingredient Pancakes
- I like to mix up my batter in my blender so everything is really well combined, but you can also just mash up your bananas with a fork and whisk everything together well.
- Then just cook on a griddle or in a non-stick skillet like any other pancake!
- Add toppings as desired and enjoy!
Storing and Other Tips
- In my opinion these are best eaten freshly cooked, but you can store and reheat them if you’d like. Store in an airtight container in the fridge and enjoy within 2-3 days or freeze on a sheet pan and then transfer to a freezer bag and freeze for up to 3 months.
- Because of their looser texture, these pancakes can be a little harder to flip than traditional pancakes. It helps to make them on the small side for easier flipping!
- Troubleshooting:
If you’re finding that your batter is too fragile to flip, your banana may have been too ripe, or you didn’t mash it well enough. It could also be that your banana was a little too small for two eggs. I recommend a nice, large, yellow banana and a blender to help with this. You can “rescue” a thin batter by adding a spoonful of all-purpose flour, oat flour, almond flour, or coconut flour.
If the bottom of your pancake is burning before cooking through, reduce your heat! All stoves cook differently so you will need to find the sweet spot for yours. I definitely recommend a non-stick pan as well.
Frequently Asked Questions
They definitely taste like banana! The texture is different than a traditional pancake; it’s definitely more eggy/custardy.
You can. If you want a slightly more traditional pancake texture, you can add 1-3 tablespoons of all-purpose, whole wheat, or oat flour.
Yep. Freeze cooled pancakes in a single layer and then transfer them to a freezer-safe container or zip-top bag and freeze for up to 3 months. To reheat, simply microwave for 30-60 seconds, until heated through.
2-Ingredient Pancakes
Ingredients
- 1 large banana it should yield abt ⅓-½ cup, mashed
- 2 eggs
- ⅛ teaspoon baking powder optional but recommended
- ⅛ teaspoon ground cinnamon optional but recommended
Instructions
- Heat a skillet on the stove top to medium heat. While pan is heating, mash banana well and then mix in eggs, baking powder, and cinnamon. I like to do this in my blender for a more cohesive batter.
- When pan is hot (water droplets should sizzle), spray pan lightly with non-stick spray. Pour 2 tablespoons of batter at a time and cook until bottom appears set (30-60 seconds) flip with spatula and cook additional minute or less. Serve warm with butter and syrup.
Notes
- When I add PB2 to the batter, I do 2 tablespoons, and I find the powdered peanut butter blends best if I pulse the mixture in the blender just a few times.
- In my opinion these are best eaten freshly cooked, but you can store and reheat them if you’d like. Store in an airtight container in the fridge and enjoy within 2-3 days or freeze on a sheet pan and then transfer to a freezer bag and freeze for up to 3 months.
- Because of their looser texture, these pancakes can be a little harder to flip than traditional pancakes. It helps to make them on the small side for easier flipping!
- Troubleshooting:
If you’re finding that your batter is too fragile to flip, your banana may have been too ripe, or you didn’t mash it well enough. It could also be that your banana was a little too small for two eggs. I recommend a nice, large, yellow banana and a blender to help with this. You can “rescue” a thin batter by adding a spoonful of all-purpose flour, oat flour, almond flour, or coconut flour. If the bottom of your pancake is burning before cooking through, reduce your heat! All stoves cook differently so you will need to find the sweet spot for yours. I definitely recommend a non-stick pan as well.
Questions & Reviews
Awesome recipe and so excited to try it and perfect for my 6 week challenge I started today. I love PB2, I like to add a little bit of honey to the mixture and then dip apples in it. I’ve always tried the regular but I think next time I’m going to order the chocolate one.
Good luck with your challenge, Tish! For what it’s worth- I actually like the regular PB2 better, I think it’s because the chocolate isn’t chocolate-y enough for me, lol.
Do you think these could be made ahead and frozen?
I already made these. You’re right, they are not just like pancakes but they are yum! You are not crazy 🙂
This looks awesome!
I make these ALL-THE-TIME for my son. He thinks they’re real pancakes. I add almond flour to mine.
Oh I looove the almond butter!! I buy the packets too, I stash one in my purse for a snack (yup I can the whole thing in one go eep!)
Evidently the site is still having issues- I went to look at the steam oven post, since I hadn’t seen it, somehow, but it won’t let me post a comment, which is: is that a built-in thermometer sticking into the roast in that picture from Thermador?! And, more on topic, I will definitely have to try this ‘pancake’ recipe. And it might be perfect as it is for me- I like the ‘eggy’ taste and plain crepes and such.
Your comment was just delayed- it’s there now 🙂
I’m amazed that you can make pancakes with only two ingredients. Thanks for sharing 🙂
Amazing! I’ve seen these around, too, and I’m glad you reviewed them, because I trust you! My kids have a lot of food restrictions (one can’t have gluten or corn, the other can’t have dairy, wheat, soy, nuts, or fish), but they CAN have bananas and eggs!! Until now I’ve had to buy the Biscquick gluten-free pancake mix (which is really quite good), but this is a whole lot cheaper and easier and I almost always have these ingredients on hand! I’m excited to try this in the morning! Thanks!
Anna, try the Namaste Foods brand, they are free of all those things you listed. And pretty awesome!
They have a pretty good variety of things.
http://www.namastefoods.com
Amazing. Pancakes are a favorite in my house, so I can’t wait to try these out!
I just made these, with a TBSP of cocoa powder in place of one of the TBSP of PB2. They were amazing, tasted like a slightly less sweet brownie =) I ate the whole batch… for way less damage then a couple pancakes. Thanks!
Sitting here with a batch of freshly-made pancakes. They’re SO satisfying! Not the real thing, but good enough if, like me you’re looking for healthier ways to beat your cravings. I’ve tried several of these recipes that are floating around on the web, and this one wins, hands-down! All of the directions you provide: adding the baking powder & PB2, and jwhat the final batter consistency should look like all made a difference. I added 1/8 a teaspoon of pure vanilla extract, which made it slightly soft, but helped with the flavor. (In my house, taste reigns over consistency). Will definitely try it with the cocoa powder next time.
You can also make pancakes with a couple eggs, a scoop of protein powder (I like Quest Vanilla Milkshake protein powder) and a little unsweetened almond milk. They are amazing!!!
I also do the protein pancake but to the banana and egg whites, I add cottage cheese, oats – blended to a flour, banana and a TB of protein powder. I actually prefer them over normal pancakes now…