2 Ingredient Banana Pancakes Recipe

These easy 2 ingredient banana pancakes are made with just ripe banana and eggs for a naturally sweet, gluten-free breakfast that’s ready in minutes.

Course Breakfast

Cuisine American

Keyword flourless pancakes, quick pancakes

Prep Time 1

Cook Time 4

Total Time 5

Servings -6 Pancakes

Calories 57kcal

Author Tiffany Bendayan

Peel the banana and place it in a blender with the eggs. Blend until completely smooth.
(No blender? Mash the banana thoroughly with a fork, then whisk with the eggs.)
Heat a nonstick skillet over medium-low heat and lightly grease with coconut oil, butter, or nonstick spray.
Pour small portions of batter (about 2 tablespoons each) into the skillet to form mini pancakes. Do not make them too large, as they are delicate.
Cook for 1-2 minutes, or until the edges look set and bubbles begin to form.
Carefully flip using a thin spatula and cook for another 30-60 seconds until cooked through.
Transfer to a plate and repeat with remaining batter.
Serve immediately with your favorite toppings.

These pancakes are more delicate than traditional flour pancakes, so keep them small for easier flipping.
Use a ripe banana with brown spots for the sweetest flavor.
Cook over medium-low heat to prevent burning before the center sets.
Store leftovers in the refrigerator for up to 2 days and reheat gently in a skillet.