2-Ingredient Pancakes

A few months ago I picked up a muscle magazine at the gym and almost gagged out loud when I read a recipe for “Protein Cupcakes” that involved mixing protein powder and plain yogurt together and piping it on top of some concoction involving pureed beans, flax seed, wheat germ, and egg whites.  “It tastes JUST like a cupcake!”  One thing was clear- it had obviously been a long time since that person had consumed an actual cupcake.  It’s like when people tell you that you’ll never know there’s kale in that sludge-colored smoothie you’re drinking (I can tell) or that you won’t miss pasta if you substitute a spaghetti squash (no really, you’ll miss it.  A lot.)  So listen up.  I’m not going to tell you this little miracle recipe tastes just like a pancake.  Use your brain and look at the ingredient list.  The only two necessary ingredients here are these:

Egg and Banana

Seriously.  No flour, nothing else.

I’ve seen this recipe floating around for years, in those same magazines that tried to tell me that my brain will not know the difference between protein powder with yogurt and glorious butter and sugar, so naturally I discounted it immediately.  But over the past year or so I’ve seen this popping up in more and more reputable sources, so eventually I gave it a try- fully expecting to laugh in the epic failure it surely would be.  But something happened.  Don’t ask me how.  Somehow when you mix bananas and eggs together and say some magic words, an unseen universe wizard comes and sprinkles pancake dust on it and it magically turns into this:

Stack of Two Ingredient Pancakes

It’s sort of amazing actually.  The result is obviously different than a standard carb-filled pancake.  The best way to describe the flavor and texture is it’s like the center of a piece of french toast.  Kind of eggy and crepe-ish.  Keep that in mind when you make these.  If you’re expecting a real pancake you’ll be sorely disappointed.  While these certainly aren’t meant to replace a good ol’ classic pancake, surprisingly they’ve found a solid place in my kitchen.  They take literally 30 seconds to make, and less than a minute to cook.  They’re low calorie, high protein, and my kids love them.  That means pancakes on a week day morning or a quick daytime snack is totally doable.  If you’re into fit food and healthy eating, you’ll probably love these.  Banana and eggs?  Pretty much the perfect pre or post workout combo. So watch this:

One large banana.  Open ‘er up and mash it with a fork.  You’ll want to mash it pretty well, a little more than you’d mash for banana bread.  If you don’t mash well, you’ll end up with kind of a lumpy gooey mess that basically tastes like scrambled eggs and banana chunks and then you’ll come back and leave mean comments on this post.  And no one wants that.

Mashed Banana

Crack open 2 eggs and mix it in there.

Eggs and Banana

Now that’s seriously ALL you need.  I promise.  You could mix that up really well and then pour the batter on a hot pan just like you’d cook a normal pancake.  I add couple more things, namely a tiny pinch of baking powder, and a few dashes of cinnamon.

Cinnamon and Baking Powder

Remember back in my Healthy Thai Chicken Salad recipe when I introduced you to PB2 (powdered peanut butter)?  I love that stuff.  When I’m making these for my kids, I add a couple of spoonfuls of that in as well because it adds a little protein and makes the pancakes a little more substantial.  It doesn’t really make them taste like peanut butter, but I do like the addition.

Eggs, banana, PB2

Now, you can make these in the blender as well.  I actually usually throw everything in my blender, but if you process them until it’s totally smooth, your pancakes will be quite a bit flatter.  So I just pulse a few times until it’s all mixed, but you can still see some small chunks of banana. If you have a high-powered blender like the Blendtec, it really takes like, one pulse.

Blendtec blending ingredients

Then you’ll just cook them on a hot skillet just like you would a normal pancake.

Cooking Pancakes

I mentioned the taste and texture is similar to the middle of a piece of french toast,  or a crepe.  Neither of those things are very sweet and if you eat them on their own they’re mediocre at best.  When you eat that first pancake off the griddle you might be thinking the same thing.  Sweet eggs.  Yum, Sara.  Just what I was craving.

Stick with me.  You just need a little somethin’ somethin’.  But look at those cuties.  I like to call these ‘toddler pancakes’ because these are perrrrfect for little kids.  All three of mine love these.  Look at them- they look just like normal pancakes, crazy, right?

cooked banana pancakes

While they’re hot off the pan, spread them with a little butter.

Landolakes light butter

My favorite lower calorie option these days is this Land O Lakes light butter.

Spread Butter

Then drizzle with a little syrup.  Or you could use agave, honey, or any other sweetener you like.  (I love this Blueberry agave).

Banana Pancakes with Syrup

And while that’s delish, if you really want to make them yummy, give them a smear of nut butter, too. (I literally only buy Justin’s Maple Almond Butter in the sample pack size because I can’t have open jars of the stuff around.  It’s amazing and swoon-worthy.  (Also, this is not in any way a sponsored post even though I’m doing a ton of brand-naming today.  Just sharing some favorites.)

Justin's PB

Spread on a little love…

PB on Pancakes

and give that a drizzle.

2 ingredient pancakes with syrup

It’s honestly really, really good.

Healthy Low Carb Pancakes from Our Best Bites

And not horrible for you.

Close up of 2 ingredient pacakes

You know you have to go try this now.

Sweet Healthy Pancakes form Our Best Bites

Because you’re dying to know if I’m crazy like the protein cupcake lady.

Eating Pancakes
There’s one positive review.  I didn’t say a word about what was in these pancakes.  I just stood off to the side like a silent camera-wielding ninja.  I’m positive some of you will hate these, and some of you will love them.  Try for yourself and see which camp you fit in.  Let the games begin!

Quick and Healthy Two Ingredient Pancakes from Our Best Bites

Give it a shot and have an open mind.  Let me know what you think!  (Don’t forget the butter and syrup.  And maybe peanut butter.)

Close up of 2 ingredient pancakes

Two Ingredient Pancakes

5 from 2 votes
Servings12

Ingredients

  • 1 large banana it should yield abt 1/3-1/2 cup, mashed
  • 2 eggs
  • 1/8 teaspoon baking powder optional but recommended
  • 1/8 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.  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, I do 2 tablespoons, and I find the powdered peanutbutter blends best if I pulse the mixture in the blender just a few times.
Author: Sara Wells
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!

Nutritional Info (per 1 pancake alone)
Cal: 22  Protein: 1.2 g Fat: <1 g Carbs: 2.6 g

 

Last week we had some technical issues that made it difficult for many of you to access our site.  We apologize for that inconvenience.  We’re all fixed up now, and in case you missed the great recipes from last week, make sure to check out these links!

Review1.  Kate’s Chicken Enchilada Soup– this is on my menu this week.  Hot, cheesy, creamy, basically everything awesome about Enchiladas.  In a soup.

2.  Come peek into my kitchen and see the appliance I get asked about the most!  This thing is sort of amazing, and you just might want one, too.

3.  SEAHAWK FANS!  This awesome party food recipe is perfect for football, but also for anything you need to color coordinate.  School colors, holidays, sports teams, you name it.  Also, a hilarious video in that post which is worth clicking just for that.

4.  Last but not least, Reuben Pigs in a Blanket.  If you didn’t know this fun fact, one of my favorite foods in the whole world is pigs in a blanket.  And not even the fancy kind.  I’m talking good ol’ hotdogs in crescent rolls with sliced cheese.  So these fancy ones will probably knock socks off.

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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. As I require a low-carb diet, using mashed bananas just doesn’t work for me. Spiked my B.G. terribly!

  2. My one year old and I just destroyed a batch of these! Super yummy, really hard to flip though. I did separate my eggs and whipped the whites but I don’t think it did anything so I’ll just make everything in one bowl next time! Loved adding my chocolate pb2 into it too!

  3. They weren’t bad, I’d try them again. I think I masked the banana well enough, it didn’t look lumpy. I definitely could taste the banana. I was surprised on how they did in fact look like and cook like an original pancake! I was pleasantly surprised! Thanks for sharing!

  4. Best crepes ever! Haha. After failing on the first two pancakes, I went to Crepetown (see what I did there?). Anyway filled with choc chips and PB. YUM! Kids loved them too. Thank you!

  5. I must be incompetent in the kitchen because I just made a mess. I don’t like syrup so I always put chocolate chips in my pancakes. I went through two pans because they were covered in batter. Every time I tried to flip them, they broke apart and went all over the pan.

  6. I thought, “No way”. I tried it and it started to look like a pancake. I yelled, “It’s working! Its a pancake!” Haha This is great! TASTES GOOOOD too!

    Sharing this!
    THANKS!
    God Bless!

  7. I was unable to flip them without them falling apart. So I scrambled them and had scrambled pancakes. My kids loved them.

  8. I just tried the 2 ingredient pancake this morning.
    Very surprise had a creape like texture but full of flavor. Used one teaspoon of peanut butter.
    Very light but very filling …..

  9. Not a fan, but to each his own, I guess. All I can say is, “Thank goodness for syrup and butter!” otherwise, I would not have been able to get them down. When you have to add so much syrup and butter to them, that really defeats any health benefit the idea may have had. They did look pancake-ish, although I had the same issue some of the earlier commenters had with turning them because the centers were not cooked enough to turn without splattering everywhere, even on a low setting, but if I waited any longer, the other side would have been completely burned.

  10. Made these this morning! Yum!! I made a berry compote with stevia instead of sugar. Can I say yum again!?! Fun, Thanks!

  11. this banana pancake resipe sucks ass and YES I MASHED THEM GOOD ENOUGH! all they do is stick to the griddle and make a huge mess ill just stick to plain glutin pancakes and just add banana i ferl sorry for you people

  12. These were a big hit (and a last minute save) at breakfast this morning! Three ripe bananas, six eggs, a dash of baking powder and a dash of cinnamon pulsed in the blender. I used a cookie scoop to portion silver-dollar sized pancakes that I cooked up in coconut oil. There was a bit of a learning curve to cooking them, but even the messy first attempt were edible. We skipped the butter, topped each one with a touch of peanut butter, piled them up and drizzled a touch of real maple syrup on top. I called them “banana crepe pancakes” and my picky kids devoured them with compliments. Thank you!

  13. These look good. Who cares if they don’t “taste just like pancakes?” French toast innards are yummy.

    Your first paragraph here is a thing of beauty!

  14. Just made these – I was worried I wouldn’t like the cinnamon in the mix but that was a great addition! Awesome recipe and loved the pancakes 😀

    Being Paleo it’s not easy to make pancakes that stick together well when using coconut or almond flour. Loved them!!

    ~ Caroline

  15. I used 3 bananas and 6 eggs, then had to add a little bit of flour just to thicken it. The kiddos enjoyed mashing the bananas for me and mixing in the eggs. It was delicious! I loved the full banana flavor and soft-ish middle. I will definitely be making this again. Simple, healthy, and tasry!

  16. How!!?? How did this work for you? Mine just mushed up and we’re impossible to flip then tasted really yucky. 🙁

    1. Try again! Did this recipie for the first time yesterday (in fact, first pancakes I do ever) and the two first pancakces where without form. The 6th was ok and tasted great.

  17. I added 1/4 cup yellow cornmeal to the recipe and preferred it. Still no gluten and more pancake-like.

  18. Google “banana & egg pancakes” and your site was the first that came up that had an easy to use and search website, thanks for that lol. I love the recipe, I made them today for my hubby who is very health conscious. He loved them! He ate them with organic peanut butter and blue agave. Will definitely be making these again. ☺

  19. This were good. Next time I may add some ground oats or something to thicken it up a bit, but my toddler seemed to enjoy them. This will be something I add into our mix. Its quick, easy and still diet friendly.

  20. I have been trying to eat gluten and sugar free, because eating foods without these ingredients helps me to lose weight and feel better. I have been trying to teach my 12 year old son about eating healthy, as well. I started out making these pancakes, but didn’t really care for the consistency, plus I wanted him to eat them. I ended up tossing 2 eggs, 2 bananas, organic cocoa powder, PB2, baking powder, and unsweetened oats into a Vitamix. I added a few drops of stevia and these came out FANTASTIC! Gluten free. They rose like regular pancakes and my son LOVED them. He didn’t even know they were healthy!

  21. I think adding butter and syrup defeats the purpose here, for healthy and is EXTREMELY unnecessary! I find them so sweet from the banana itself. I put a little low carb yogurt and berries on top and they’re almost like a dessert!

  22. I’m not a big pancake lover but I do like to make them for the family. It’s the soggy bread thing that I don’t care for. But I’ve been known to put a nut butter on one and devour it while flipping the things. But I had an idea when a couple of comments mentioned that these were like crepes.
    How about making these for a dessert and using 2 Tbsp. of canned ‘no added sugar’ apple pie filling rolled up in the middle? I think the ideas could be endless.
    ps: Amber, If you’re using egg whites only, just double the amount of eggs for the recipe.

  23. Any thoughts on making these with just egg whites? My daughter cannot have egg yolks! Thanks!

  24. I tried these and now they are my preferred way to make eggs! Really great, like having French toast and pancakes at the same time. I like to add a bit of finely shredded coconut to the “batter” and have Greek yogurt with fruit on the side.

  25. Eggs + banana = pancake, sort of.
    It’s doable and with practice should be more consistent.
    I can’t tell from my first Attempt, but I think the starchier the banana the better, that means less ripe. The consistency of the batter has to be homogenous. I’ll grant them this: they definitely look like pancakes and flip like pancakes as their being cooked. They don’t absorb but are the same as regular pancakes, but that’s okay. Most people will enjoy this. Glad I tried. I will do it again.