The 2-Ingredient Pancake recipes that faithfully pop up on my Instagram and Pinterest feeds admittedly inspire a bit of skepticism. After all, the internet is full of recipes with big promises – “Use a hair-dryer to make perfect roast chicken!” – even though some, (okay, a lot) don’t always deliver on those promises.
As it turns out, the 2-Ingredient Pancakes are actually worth a try. Especially if you have little kids with an affinity for syrup. And really, what little kid doesn’t like syrup?
Made with no flour and no milk, 2-Ingredient Pancakes are a great breakfast option for all you paleo, gluten-free or dairy-free eaters. Or, any parents that want to whip up a healthier flapjack on a Tuesday morning.
I actually turned our family’s version into 3-ingredient pancakes with a tiny addition that I share below, but even that doesn’t break the easy-promise of these yummy pancakes.
How to make 2-Ingredient Pancakes
As you may have guessed, you’ll need two ingredients for these 2-ingredient pancakes: banana and egg.
And now when I make these, I add a third: I use some baking powder for a little more “fluff.” I find it helps with the texture, and who doesn’t want a little extra fluff in their pancakes?
This may be obvious, but these pancakes will taste very much like banana – and not quite like those thick diner flapjacks you’re used to. But I do think you’ll be surprised how much you and the kids like them. Here’s how to do it.
1. In a small bowl, mash 2 medium bananas or 1 very large banana (about 1 cup)
2. Whisk in 2 large eggs. Add ½ teaspoon baking powder (if using) and mix until combined.
2. Heat a nonstick skillet, or a very well-seasoned cast iron pan, until hot. Melt a little butter to grease the pan, if using. Pour a small amount of batter (smaller pancakes are easier to flip) onto the pan and let cook until golden on one side, about 2-3 minutes. Flip and cook 1 minute more or until golden.
3. Serve with butter, syrup, honey, fresh berries, or whatever you wish!
A few helpful tips:
• If you have a small banana, just use one egg.
• Butter or coconut oil will help prevent the pancakes from sticking to the pan.
•When I use butter, the pancakes come out like the photo above. Alternatively, a well-seasoned pan and no butter results in a “smoother” golden pancake like the photo at very top — very pretty, but watch out for sticking.
• If you do add some mix-ins, use only a small amount. Too many additional ingredients will make the pancakes difficult to stay together and flip.
Fun mix-in ideas if you want to use more than 2 ingredients in your pancakes
• Dash of baking powder for more fluffy results
• Dash of cinnamon
• ¼ teaspoon vanilla extract
• Blueberries (just a few!)
• Ground flaxseed
Photos © Jane Sweeney for Cool Mom Eats