Two ingredient pancakes

I got a few questions about the two ingredient pancakes I showed last week, so I thought I’d just answer them in one place.

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I’m definitely not the creator of this “recipe” (if you can call it that?).  I don’t know where it originated exactly.  To be honest, knowing it was made of just bananas and eggs, I was skeptical that it would (a) turn out & (b) taste good.

For the record, it definitely isn’t as good as a normal pancake, but the fact that it’s faster and easier to make than most other hot breakfasts counts for something.  Toppings are a must. 

Here’s what you need.

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  • 1 medium/large (ripe) banana
  • 3 (organic) eggs

That’s it!

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Whip the eggs so they are mixed, then add the banana.  Mash the banana as best you can (I use a fork, but there were still chunks, so don’t drive yourself crazy over getting it completely pureed).

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Pour onto a pan sprayed with non-stick.  I let it get hot first, then spray with grapeseed oil, then turn down the heat to low, then pour in a 3rd (or so) of the “pancake” batter.  Cover with a lid and let it cook slowly until the sides have started to set and you can see bubbles in the center.

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Be patient.  Don’t flip it until the center has bubbles.  Once you do flip it, the other side will only need 30 seconds or so to cook. 

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Voila!  This recipe will make 3 large pancakes or 4 medium ones.  They aren’t bread-y (like pancakes), but rather floppy and jiggly (like eggs).  But they taste mostly like banana. 

I also tried a version with almond flour (bumping the recipe up to a whole three ingredients!) because I wanted to see how some flour would change the texture of the pancake.  This time I used:

  • 1 medium/large (ripe) banana
  • 3 (organic) eggs
  • 3 tbsp almond flour

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I was surprised to find there was no notable change in the cooking process.  it took the same time and the batter was barely different in consistency.  The real change was in the thickness and texture of the cooked “pancake”.

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Can you see it?  It’s slightly thicker.  And it tasted slightly less eggy, and a bit more pancake-y.

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Both versions are portable and stay good for make-ahead-of-time work breakfasts.  I’ve eaten them warm and cold, and both work in my book.

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But their staying power is not great and I always top them with a large portion of nut butter. 

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I can imagine several variations working well with this two ingredient pancake.  It’s kinda a blank canvas.  In the future I may try adding peanut flour into the batter, flax or chia seeds, carob chips, etc. 

In any event, it’s FODMAPs friendly and I recommend giving it a shot as a way of adding some diversity to your morning routine.  If you have made it with any other tweaks (and they worked out well), let me know so I can try it too!

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31 thoughts on “Two ingredient pancakes

  1. Rita

    I also find that an egg doesn’t have staying power. I take 1 tsp or 2 of chia seeds that have been sitting in 1/3 cup of water, and add it to the egg mix. Viola! an egg creation with staying power

    Reply
    1. Elise Post author

      i have just found that i need more complex carbs in a meal to hold me over. fat and protein alone wont do it for me. and the banana is too simple of a sugar source – ill just burn right through it.

      Reply
  2. julie

    i’ve seen this sucker a million places! everytime i go to make it we have no ripe bananas – its like a conspiracy! i did make it with a sweet potato & spaghetti squash once and loved it!

    Reply
    1. Chelsie @ Balance, Not Scale

      I’ve been making them pretty much twice daily … addicted. #noshame
      I think they’d work with pumpkin, but I think you’d need to add chia seeds or else it would be a little too watery … Just a thought from someone who has trial-and-errored the original to death trying to create the perfect one and still can’t get them as pretty as Elise’s!!

      Reply
  3. Abby

    Now I don’t mean to be a weirdo, but isn’t that basically just an omelete with a banana mixed in? Without a hefty side of carbs to go along with it, it’s no wonder it doesn’t really keep you full!

    Anyway, I’m vegan and don’t eat eggs, but I can see how that would be an easy way to mix things up a bit (especially with the addition of something on the side. )

    Reply
    1. Elise Post author

      yes. it totally is. ha. its not exactly rocking the culinary world, but its whatever.

      ps see my reply to the first comment. i need carbs!!

      Reply
  4. Jessica

    Just tried these with brown rice flour and some cocoa powder. I’m not really sure how rice affects IBS, so I don’t know if rice flour is a good alternative for almond flour. I must say that the pancakes came out crispy on the outsides (even though I didn’t use much oil) and deliciously fluffy on the inside so I definitely recommend using it rice flour in pancakes!

    Reply
    1. Elise Post author

      rice flour has been a great GF flour option for me, so i hope your IBS tolerates it. seems like there are no set rules for IBS and its entirely individual, but its fodmaps friendly too, so maybe that will work out for you.

      Reply
  5. Lee

    I actually tried this this morning but for some reason, it didn’t occur to me to make it into 3-4 pancakes. I made one big one that burned on the outside and raw on the inside. Ooops!!

    Reply
  6. Meagan

    Another Quick 2 ingredient pancake I read about but cant remember where, a packet of plain instant oatmeal and an egg. Mix well, add whatever spices you would like (ie. Cinnamon, pumpkin pie spice…) and cook just like a normal pancake.

    I think its much more like a warm, filling, dense granola bar… but I really like it! I add some stevia to the mix too, just to give it some sweetness :-)

    Reply
  7. Jamie

    When you posted pictures of the 2-ingredient pancakes in the earlier post, I got so excited that I looked up the recipe online right away and have had them every day since!

    I find that they taste *exactly* like regular banana pancakes, but the recipe that I found had a different egg to banana ratio– 2 bananas for each egg. I blend them up in a food processor so it’s smooth, and I also refrigerate the “batter” for about 20 minutes before pouring it onto the griddle, so that it’s a bit thicker and easier to flip.

    Thank you so much for expanding my pancake world!!!

    Reply
    1. Elise Post author

      yeah i think it mostly depends on the size of the banana and how many pancakes you wanna make…
      either way, the recipes a winner for sure.

      Reply

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