Have you noticed these 2-Ingredient Pancakes floating around on the internet??! Watch the short video showing you how to make these pancakes, then scroll to the bottom of this post and print out the recipe so you can make them at home.
Maybe I’m late to the party, but my son and I have been seeing these all over the internet. He made them first and shared his version of 2-Ingredient Pancakes on his own blog last week. We gobbled those down very quickly. So I thought it would be a good time to share some healthy pancakes here on RecipeGirl.
Since I’ve been trying to cut down on consuming too much bad food in general, I’ve been a little enthusiastic about trying out different variations of this crazy “pancake” concoction. It’s a fun little recipe that everyone should know about (especially my gluten-free friends and anyone watching their weight). So I’ll share the basic recipe with you here and some suggested ways to play around with 2 Ingredient Pancakes.
The 2 secret ingredients are: Mashed Ripe Banana and Egg. That’s it. No flour, nothing else. Just banana + egg. Isn’t that crazy? If you happen to be following the Weight Watchers program, there is a link in the recipe to WW, so you can figure out the points for your program.
So in this first version you see in the first photo of the post, (for only me) I used about 1/3 cup mashed banana + 1 egg. Stir it all up and fry it like a pancake. I topped this one with crunchy peanut butter and a little bit of honey. What does it taste like? Well… it tastes a lot like a banana pancake. It’s not fluffy like a regular flour pancake, but it provides a fairly good simulation of a normal pancake. It’s definitely NOT the same (so don’t expect that), but I think it’s pretty darn good.
If you’re in need of a good griddle for pancake making, here is the griddle I recommend: Presto 22-inch Electric Griddle. I got tired of trying to make pancakes in my nonstick frying pans, so after all these years I finally splurged and bought this griddle. I love it! We make pancakes and French toast often on the weekends, so it comes in handy. It’s also great for making a bunch of grilled cheese sandwiches at the same time!
For this second version, I tried using just egg whites. I used about 1/4 to 1/3 cup mashed banana + 2 tablespoons egg whites, then topped it with a few banana slices and a quick drizzle of light maple syrup. This one definitely tasted like banana pancakes. It was a little lighter in texture than the version above where I used a whole egg. All in all it was still rather good, though I preferred the version where you use the whole egg (plus, I like the idea of that added protein).
So what do you think… are you intrigued enough to try them? I’d definitely encourage you to play around with the ingredients a little bit- there isn’t an exact ratio of egg to banana or anything. You could always mix in a tablespoon or two of almond flour to get a more substantial pancake, or top the classic version with Nutella and strawberries too.
And be sure to check out my son RecipeBoy’s version too: 4 Ingredient Chocolate Chip Pancakes. His actually look much better than mine! And if you like adding chocolate to your pancakes, his recipe is a good option! They’re a little fluffier than my version, for sure.
If you’re looking for more pancake recipes, you might like to try some of these:
And if you’re looking for pancake recipes that are not quite as mainstream, try these:
- Sweet Potato Pancakes
- Cinnamon Roll Pancakes
- Strawberry- Ricotta Whole Wheat Pancakes
- Buckwheat Pancakes
- Red Velvet Pancakes with Sweet Cream Cheese Topping
2 Ingredient Pancakes
Ingredients
- ½ cup mashed ripe banana (mashed very well)
- 2 large eggs
Instructions
- Mix the banana and egg in a medium bowl. Heat a skillet to medium, and spray with nonstick spray. Scoop about 1/4 cup of the batter onto the skillet. Cook until the edges are dry- the pancake will be thin. Flip and cook the other side briefly.
- Repeat with the remaining batter. You should be able to get 4 or 5 thin pancakes.
Notes
- Suggested Add-ins or toppings: *mini chocolate chips *tiny blueberries *Nutella + strawberries *peanut or almond butter + honey *maple syrup
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are awesome make them all the time… but do you think they would work with other types of fruit? Like maybe peaches.
I’ve never tried them with another kind of fruit, but it’s an interesting idea!
These turned out pretty bad for me. I followed the recipe with egg whites religiously: 2 tbsp egg whites, one medium banana, 1/8 tsp baking soda, and cinnamon. I put coconut oil on a pan big enough for pancakes and set it to between 3 and four (out of 8). When I would flip them, the top of the pancakes would get stuck to the pan and come off. The pancakes also shrunk an insane amount in the pan. I ended up with four, small and gray blobs. What did I do wrong? Too high heat (I usually consider the heat I used low)? Not enough egg whites? I want this recipe to work so badly, the taste was perfect; just not the texture/ actual pancake form.
I’m not sure… they turn out a little eggie, not like the texture of a regular pancake. But they shouldn’t be gray blobs!
Found your recipe on pinterest, tried it tonight and blogged about it. They were so amazing! I did whip mine together pretty good which I think made them a bit thicker or fluffy. They were a hit. Thank you for sharing!
They look lovely!! Being these are gluten free, I’m obliged t try them. And share w others on Facebook.
Nutritious too
Vie Ann
I was looking forward to this. However, when I made it, it turned out eggy like. Perhaps I will just use 1 egg instead of the suggested 2 eggs. Still tasted yummy though with homemade strawberry compote
Thank you for sharing this great recipe. I was excited to try this recipe. I did however add a few ingredients to change it up a bit. By adding these ingredients it did add more ww points, but really was tasty. 1st I blended 1/2 c oatmeal to make a flour consistency, then added 1 banana, 2 egg whites, 1/4 c yogurt vanilla flavor, 1/4 c fat free milk. I blended it all in my bullet blender. Then poured on to hot griddle. I decided to make small pancakes but about eight or nine all together. They needed careful turning and I had to keep wiping my spatula, but other than that they were beautiful and tasted awesome! I topped it with some strawberries pureed in my bullet blender. Oh also peanut butter with the strawberry puree is awesome too! Without the peanut butter I think the ww points are just under 5 points. With peanut butter 3 more points.
These turned out just perfect! I’ve added oats too yum! Thank you!
Just so you know, the egg white is the only part that contains protein (albumin). The yolk is fat, not protein.
yes, well it does contain some- and more! > One egg yolk has around 55 calories, 4.5 grams of total fat and 1.6 grams of saturated fat, 210 mg of cholesterol, 8 mg of sodium, and 2.7 grams of protein + fat-soluble vitamins, essential fatty acids and other nutrients.
i am gonna try this but i will add powdered peanut butter
Interesting- I don’t know about powdered peanut butter!
hello! that is such a greeeaaat idea!!!!
I’m at the dorm of my college without measuring cups 🙁 but i would love to do that!!
may you please tell me how much bananas would approximately give me 1/2 a cup of well mashed bananas?
thank you <3
You’re just going to have to eyeball it… maybe 1 really small banana.