Looking for a nutritious, quick, and delicious breakfast? These 2-ingredient banana egg pancakes are the perfect solution! Made with just ripe bananas and eggs, this recipe is gluten-free, dairy-free, and paleo-friendly. Plus, they’re naturally sweetened by the banana, making them a great option for those who want a healthier alternative to traditional pancakes.
Ingredients:
1 large ripe banana
2 large eggs
Optional toppings: fresh fruit, maple syrup, nut butter, or a sprinkle of cinnamon
Directions:
Mash the Banana: In a medium bowl, mash the ripe banana with a fork until smooth with minimal lumps.
Mix the Eggs: Add the eggs to the mashed banana and whisk together until fully combined. The mixture will form a thin batter.
Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat. Lightly grease with a small amount of oil or cooking spray.
Form the Pancakes: Spoon 2-3 tablespoons of batter per pancake onto the skillet, creating small pancakes for easier flipping.
Flip and Cook: Cook for 1-2 minutes on each side or until golden brown and set. Flip carefully with a spatula.
Repeat and Serve: Continue cooking the remaining pancakes, adjusting heat as needed. Serve warm with your favorite toppings, like fresh fruit, maple syrup, or nut butter.
Serving Tips:
Customize Toppings: These pancakes are versatile and can be paired with a variety of toppings to suit your taste. Fresh fruit like berries, banana slices, or even a drizzle of honey or maple syrup will complement the natural sweetness of the banana. For added protein and richness, try spreading nut butter (peanut, almond, or cashew) on top.
Pair with a Protein: If you want a more filling breakfast, pair these pancakes with a side of protein like scrambled eggs, turkey bacon, or a smoothie. This will help keep you energized throughout the morning.
Make it a Breakfast Bowl: For a fun twist, break up the pancakes and serve them in a bowl with yogurt, granola, and additional fresh fruit for a pancake breakfast bowl.
Storage Tips:
Refrigerating Leftovers: Store any leftover pancakes in an airtight container in the fridge for up to 2-3 days. To keep them fresh and moist, place a sheet of parchment paper between layers of pancakes.
Freezing for Later: These pancakes freeze well, making them a great option for meal prep. After cooling completely, stack the pancakes with parchment paper between layers and place them in a freezer-safe bag or container. They will keep in the freezer for up to 1 month.
Reheating: To reheat, simply microwave the pancakes for about 20-30 seconds or until warm. Alternatively, you can warm them in a skillet on low heat for a few minutes, flipping them halfway through.
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FAQs:
Can I make these pancakes ahead of time?
Yes! These pancakes can be made in advance and stored in the fridge for up to 2-3 days or frozen for up to 1 month. Simply reheat in the microwave or on a skillet when you’re ready to eat.
Can I use other types of bananas?
It’s best to use ripe bananas for these pancakes as they are naturally sweeter and easier to mash. However, if you have slightly underripe bananas, they will still work—just expect the pancakes to be less sweet.
Can I add other ingredients to the batter?
Absolutely! Feel free to experiment with adding ingredients like vanilla extract, cinnamon, or even a spoonful of nut butter to the batter for added flavor. Just keep in mind that these ingredients may alter the consistency slightly.
Can I make these pancakes larger?
While small pancakes are easier to flip, you can make larger ones if preferred. Just keep in mind they may take a little longer to cook through. Be gentle when flipping to avoid breaking the pancake.
Conclusion:
These 2-ingredient banana egg pancakes are a great way to enjoy a satisfying, healthy breakfast that doesn’t require a lot of time or ingredients. Whether you’re following a special diet or simply looking for a light and delicious meal, this recipe has you covered. Enjoy!
📖 Recipe:
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2-Ingredient Banana Egg Pancakes (Gluten-Free, Dairy-Free, Paleo)
- Total Time: 15 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
These 2-ingredient banana egg pancakes are a simple, healthy, and naturally sweet breakfast option that’s both gluten-free and dairy-free. Made with just ripe bananas and eggs, these pancakes are a great choice for those following a paleo diet or anyone looking for a quick, nutritious meal. They’re easy to make, customizable with various toppings, and perfect for a busy morning or meal prep.
Ingredients
1 large ripe banana
2 large eggs
Optional toppings: fresh fruit, maple syrup, nut butter, or a sprinkle of cinnamon
Instructions
- In a medium bowl, mash the ripe banana with a fork until smooth with minimal lumps.
- Add the eggs to the mashed banana and whisk together until fully combined, forming a thin batter.
- Heat a nonstick skillet or griddle over medium heat and lightly grease it with a small amount of oil or cooking spray.
- Spoon 2-3 tablespoons of batter per pancake onto the skillet, creating small pancakes for easier flipping.
- Cook for 1-2 minutes on each side or until golden brown and set. Carefully flip the pancakes with a spatula.
- Repeat with the remaining batter, adjusting the heat as needed to avoid burning.
- Serve warm with your favorite toppings, such as fresh fruit, syrup, or nut butter.
Notes
For a fluffier texture, you can add a teaspoon of baking powder to the batter.
These pancakes are naturally sweetened with the banana, so no added sugar is needed.
Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Stovetop (Pan-fried)
- Cuisine: American
Nutrition
- Serving Size: 2 servings
- Calories: 120 kcal
