Recently while browsing social media I came across a recipe for 2 ingredient pancakes. And of course, as you know, on social media when a recipe is posted the comments end up with a mix of “This is great, let’s make it all the time” and “how dare you consider this a pancake, it isn’t even a cake” and “I’m allergic to eggs and I am insulted you posted this recipe.” Don’t pretend you guys don’t know what I’m talking about. I mean, to be honest, sometimes when I have a bad day I just read through those kind of comments and laugh. It’s a guilty pleasure of mine I guess.
So of course, with such a strange, easy recipe that was getting a lot of attention I wasn’t entirely sure HOW it was going to work let alone how it was going to taste. So I wanted to give it a try for myself and see what the fuss was all about. After all, if this really easy and super healthy alternative to real pancakes worked and tasted good, why not give it a try?
So today I am going to share with you the recipe I saw for 2 ingredient pancakes and let you know what I thought about them.
- 1 Banana
- 2 eggs
- Mash up banana thoroughly. If you would like your pancakes a little chunkier you can leave your banana chunkier, but if you want a smooth pancake, you can always use a food processor to process your banana.
- Thoroughly whip the 2 eggs until they are well combined.
- Add the eggs to the banana and mix thoroughly until it forms a smooth batter
- Heat a skillet over medium heat using either butter or oil (or in my preference 0 calorie spray)
- When the skillet is heated use a tablespoon measure to measure out 2 tablespoon sized pancakes onto the pan. (This will make around 6 pancakes)
- After 2-3 minutes, check the pancake bottom to make sure it has browned, if it has, carefully flip the pancake over to the other side.
- Let it cook another 2-3 minutes or until brown.
- Take off the skillet and serve
If you are only serving for one person you can refrigerate the pancakes for a couple of days and they should last. Similarly, this recipe is actually extremely easy to cut in half and it will still work perfectly.
How to serve it/ alternative options
Serving these banana pancakes can be a lot of fun if you’re creative enough to give it a try.
If you are looking for a fluffier pancake, you can always add in 1 teaspoon of baking powder an/ord baking soda to help them rise. You can also get creative and add things to your pancakes such as granola, blueberries, or chocolate chips, but I suggest adding these as the pancakes cook and not directly into the batter.
You can get creative with topping these pancakes as well. You can always stick to the traditional butter and maple syrup which tastes pretty good on these, but since the base of your pancake is banana, it’s already slightly on the sweeter, fruity side. If you’re looking for a sweet pancake, you can always top yours off with some whipped cream or chocolate drizzle. If you want to stick with the fruit theme you can always add jam or peanut butter between the layers and serve it with a side of fruit!
But since these pancakes are already a custard-like treat, I personally like to stack mine with a small layer of Greek yogurt in between to continue with the creamy texture!
There are so many different possibilities, just like there are with regular pancakes! Just because these are made with just eggs and bananas doesn’t make them any less fun to play around with.
So what did I think of them?
To be honest, I’ve had these pancakes a couple of times since I tried the recipe originally. They are very good, but I’ll definitely warn you, they really aren’t pancakes. Sure they taste great, but when it comes down to it, you really do taste the fact that they are simply just banana and egg when you eat them. Add ins like granola or chocolate chips help to take the edge off the eggy taste slightly, but overall you definitely can tell they aren’t real pancakes.
That being said, when I want a quick fix for pancakes but don’t want all the calories (or all the work that goes into making real pancakes), this is a good alternative. Plus, bananas already have a sweetest to them, so when I’m having a sweet tooth kind of morning, this is a lot healthier than having French toast or chocolate chip pancakes.
The texture is a lot different than real pancakes, but personally that’s what I like most about them. They kind of resemble custard when you eat them. They’re smooth and creamy like custard and are naturally sweet without having added sugar. I really like that, again especially when I’m having a sweet tooth moment.
So I would definitely say that these easy 2 ingredient pancakes are worth a try to make. They might not be good for kids who have picky pallets, but for you on a morning when you just need that fix, it’s definitely worth giving a try.
Have you ever tried these types of pancakes? What is your favorite way to serve them? Let me know in the comments below, or let me know if you give them a try soon!
Until next time,