2 Ingredient Pancakes (Paleo, Gluten & Dairy-Free, No Sugar Added)
Two ingredients. Pancakes. Yes, really. These banana and egg pancakes are a simple breakfast favorite, with optional add-ins if you want to mix things up.
Who says pancakes need a long list of ingredients? These are made with just ripe bananas and eggs, creating a simple batter that cooks up golden on the griddle.
Keep them basic or add a little cinnamon, vanilla, cocoa powder, chocolate chips, or fresh berries. They're best served warm, straight off the griddle, with maple syrup, honey, or your favorite toppings.
A simple breakfast that doesn't require a pantry full of ingredients. We love to see it.
COOK TIME
1 min/side per pancake
PREP TIME
-
SERVINGS
8–10 small pancakes
Grocery List & Ingredients
Check off what you already have.
Optional Add-Ins
Instructions
01
Peel the bananas and break them into several big chunks in a bowl. Gently mash them into smaller chunks using a fork. Add the eggs and stir with the fork until you have a custard-like consistency. The batter will be runny and should have a few clumps of banana. (Optional: add ¼ teaspoon baking powder, ¼ teaspoon vanilla, a pinch of cinnamon, or 1 tablespoon cocoa powder.)
02
Heat a griddle over medium heat and melt about ¼ teaspoon of butter in the pan. Drop roughly 2 tablespoons of batter onto the hot griddle. This is a good time to add nuts, chocolate chips, or berries if desired.
03
Cook for 1 minute, or until the bottoms look browned and golden when you lift a corner.
04
Gently flip the pancakes and cook for another minute on the other side. Transfer the cooked pancakes to a serving plate and continue cooking the rest of the batter.
05
Serve pancakes warm. They're best eaten fresh off the griddle. Serve with maple syrup, honey, or any extra toppings.
Enjoy!
Alison's Notes
This recipe has been a Saturday staple in my house for years!
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