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