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:
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:
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.
Crack open 2 eggs and mix it in there.
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.
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.
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.
Then you’ll just cook them on a hot skillet just like you would a normal pancake.
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?
While they’re hot off the pan, spread them with a little butter.
My favorite lower calorie option these days is this Land O Lakes light butter.
Then drizzle with a little syrup. Or you could use agave, honey, or any other sweetener you like. (I love this Blueberry agave).
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.)
Spread on a little love…
and give that a drizzle.
It’s honestly really, really good.
And not horrible for you.
You know you have to go try this now.
Because you’re dying to know if I’m crazy like the protein cupcake lady.
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!
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.)
Print
Two Ingredient Pancakes
- Yield: 12
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.
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!
1. 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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Questions & Reviews
These were really good! I just had one problem making them- the flipping process. I cooked them on medium just like your instructions said, but they burnt really fast, but I couldn’t flip it without it crunching together. I turned the heat down and let it sit, but I still had the HARDEST time flipping them. They looked nothing like your pictures.:( Maybe I’m just still new at this, but do you have any tips for me?
I have made these a few times now and this is to address the issue of ” won’t set up so they can be flipped”. I too had that issue but I found that different stoves heat at different rates. If your stove cooks things hot then you will want to take a little longer and cook them on a very low setting. They eventually do set up without overbrowning this way so that they do not look burned. Bananas tend to brown quickly on high heat.
Also the almond meal or a similar substance does help stiffen them a bit better so one can ” flip them” easier. I also tried them on a silicone baking sheet done in the oven. they did cook properly but did not look like a pancake that was fried on both sides. When I do mine on the top of the stove I always keep them in a 300 F. degree oven to hold until they are all baked. They seem to tighten up a bit more . My kids also like them cold wrapped around a hot dog. Go Figure. My daughter eats them with HP sauce and claims it is the only way to eat them. They are mild so can be flavoured savory or sweet. Anyways I have persisted and now I make a nice golden pancake and the family eats them the way they want. Don’t give up people, they are worth it.
Made this today. Lovely! Couldn’t beleive how nice they actually were!! My daughter spread some Nutella on hers, I tried mine with lemon (as that’s how I have normal pancakes) but preferred these plain! Deffo gonna be a regular lunch for us alongside some chopped up fruit.
i read all the comments and made a batch based on experiences posted by others, using all ingredients listed for recipe (including optional ingredients) plus a tablespoon of almond meal and a bit of salt. i also used an immersion blender stick thing…pulsed mixture 5-6 times. i had no trouble getting them cooked properly. thanks for sharing this recipe.
I tried making these, and they turned out tasting like banana-flavored scrambled eggs. Is this because I didn’t mash the banana thoroughly?
I really hope these will taste as delicious as they sound and look! I’ve no time this weekend but I am thinking I need to test this for breakfast on Monday, pictures and all! I will come back and let you know how it turns out (because I just KNOW you care sooo much about it 😛 ).
What about using this recipe for waffles. Perhaps someone already posted in the comments–I didn’t read them all.
Hi! This is the first time I’ve used one of your recipes! Let me just say it was delish! I made some adjustments though I added a splash of vinilla extract, and I added about a little bit more baking powder and cinnamon, I also added a pinch of salt. I used butter to grease the pan. Also when you mash the banana use a fork first and ,since I don’t have blender, then go in with a hand mixer. I used a 1/4 cup measure and got about seven medium sized pancakes.
Btw this is super easy I’m fifteen and was able to make it!
When I made these and began to cook them, they were so liquid-y that I could not flip them to cook the otherside… does anyone know how I can fix this? Also, the few that I managed to flip were so flat, almost like crepes. But tasted like a banana omelette! SOS
I made your gluten free pancakes today.
They were marvelous. Great recipe.
I think they would also be a great dessert.
Keep those gluten free recipes coming.
Heey:)
I’m trying to lose weight but i just looove pancakes. What do you guys think? Do banana pancakes have more calories than normal pancakes? Will normal pancakes make me fatter? Please help
I will seriously never eat regular pancakes again! loved them!! your additions to the recipe were perfect! thanks you!
I love these!!! I can eat all I make without feeling guilty!!!! One banana and two eggs are really healthy pancakes! !! !
The only problem was that because I knew they’d taste like banana, I ate them with chocolate spread. I love banana and chocolate together. So, I liked them, they were easy and delicious but those 11 pounds won’t budge if I keep eating them.
How many pancakes does this recipe make?
I used 4 very ripe medium bananas, 6 small eggs, a teaspoon of MACA powder and some left over coconut milk, put in my Thermomix, used the kneed function for 15 seconds and tehn had a go. Fried them in salted butter and had the salty hit they needed (forgot to add the baking powder). Initial lot looked like scrambled eggs. Made spoonfuls smaller and got a formed pancake. Miss 9 and husband enjoyed them. We had a mix of toppings, maple syrup (pure), cream, honey and strawberry sauce I made with lemon and coconut sugar… yumbo for a grain free, refined sugar free brekky we all liked! Now let’s see how long it takes for the ‘mum, I’m hungry’ cries to be heard!
thanks for sharing!
Ok. Not exactly like traditional pancakes, true. More like “crepe meets pancake.” That being said… They were absolutely delicious! Totally scratched that forbidden pancake itch!!
I used one reasonably ripe medium-sized banana, two eggs, pumpkin pie spice, small dollup vanilla extract, a pinch of baking powder, and 2 tablespoons of chopped pecans. I made fairly small pancakes as suggested, and they were thinner like thick crepes, not thicker like thin pancakes. I cooked them fairly brown, and topped with butter and sugar-free maple syrup. Next time I will try adding some dried chopped cherries, blueberries, or cranberries before cooking. Almonds instead of pecans would be outstanding as well. I would also like to try adding a spoon or two of pumpkin purée for pumpkin pancakes, and serve with a sugar-free pumpkin mousse. The possibilities are nearly unlimited! Excellent recipe, thank you! I’m post-Bariatric (roux-n-y), and have to be incredibly careful with carbs and sugar, but have been craving pancakes like a big dog! Thank you, thank you (!!!) for my first guilt-free, dumping episode-free pancake experience in 2 and 1/2 years!!!
I made these earlier and they were AMAZING!!! I love pancakes but am trying to cut down on the amount of gluten and dairy I eat so they were perfect. They definitely didn’t look as good as yours but tasted great and the addition of cinammon was perfect. Thank you!!
I was personally not a fan tasted like an bananay egg :/ but my 2.5 year old and 1 year couldn’t get enough! They were eating them faster then I could make them. I’m going to try less ripe bananas and see if they are anymore appealing to me next time. Thanks for the quick breakfast!
I just made these this morning and OH MY GOSH they were amazing!! They pretty much taste like a crepe that has a very light banana taste. I usually love regular pancakes, but these banana ones are definitely a great substitute. Thank you so much for sharing this recipe with us!!
Does this work with, say, avocado or mango or some other fatty fruit? I detest bananas.
Just tried this recipe out and the banana pancakes are wonderful! Thanks for the recipe!
I have just made these as I started a teadetox and you have to eat rather healthy!
THEY ARE SO GOOD! To me they’re just as good as pancakes (my cooking skills need perfecting) but the ones that worked tasted amazing! I used melted butter with a teaspoon of brown sugar and cinnamon mixed and poured on top!mmmm!
I was wondering do you think you could make these the night before and then heat up in the micro for breakfast? x
Approximatly how many pancakes are made in one batch of this recipe?? I can’t wait to try it out!! 🙂
Loved this! Thanks for the recipe. I used coconut oil to cook them, and added pecans to the “batter”. Yummmm
I found this wile looking for dairy and gluten free foods for my two year old son to eat. Not only does he love them but my wife and I do as well. The best part about finding this recipe is that now my son an enjoy a Mickey Mouse pancake just like any other kid.
I just made these for my almost 10 month old. She loved them! She ate 4! Put the rest in the freezer for quick meals and snacks! Thank you so much for this recipe!
The comments may already say this, but eggs have about 6g of protein each. So that would up the protein to 13.2g. That alone makes me want to make these for my bottomless pit boy.
Nevermind….i was thinking this made one pancake….brain isn’t working apparently.
My sister told me about this recipe and I’ve literally been making variations of this recipe every day for a week. Here are a few ingredients I like to play with:
Cinnamon raisin
Frozen blueberries, strawberries, or any berries for that matter (mash them with the bananas or as a topping)
Finely chopped nuts (almonds, pecans)
Coconut flour
Thanks for sharing!
Good afternoon! I gave these a shot this morning and while the flavor was great, the texture was lacking. I’ve never made pancakes, so I’m sure I did something wrong. They would brown on the bottom but flipping them was impossible. They would fall apart. I ate them anyway, because they were tasty, but is there some advice you could give me on this?
I am not a banana person, so when a friend gave me a walmart bag FULL of very ripe bananas yesterday I’ve been struggling to come up with things to use them in that my family will eat. So tonight I tried these for my husband, at first they didn’t work and I wondered if maybe I didn’t have a big enough banana, so I mashed another tossed it in and they STILL weren’t coming out. Finally I added a small scoop of regular old pancake mix from my pantry. Couldn’t have been more than an 1/8 cup (I did a double batch on your recipe as a side note) and found that after that they came out AMAZING. Husband loved them for an after work treat (for topping I had been trying to make honey butter, but my honey is solid and it over melted trying to soften it which in turn melted my butter which means it was more a honeyed cinnamon butter glaze). My kids were super jealous, stealing bites off his plate and complaining I wouldn’t make more since they had already had their dinner. So, all in all– works good well. To those having trouble I recommend adding a bit of pancake mix or flour to your batter, and cook in lots of butter.