Have you noticed these 2-Ingredient Pancakes floating around on the internet??! Watch the short video showing you how to make these pancakes, then scroll to the bottom of this post and print out the recipe so you can make them at home.
Maybe I’m late to the party, but my son and I have been seeing these all over the internet. He made them first and shared his version of 2-Ingredient Pancakes on his own blog last week. We gobbled those down very quickly. So I thought it would be a good time to share some healthy pancakes here on RecipeGirl.
Since I’ve been trying to cut down on consuming too much bad food in general, I’ve been a little enthusiastic about trying out different variations of this crazy “pancake” concoction. It’s a fun little recipe that everyone should know about (especially my gluten-free friends and anyone watching their weight). So I’ll share the basic recipe with you here and some suggested ways to play around with 2 Ingredient Pancakes.
The 2 secret ingredients are: Mashed Ripe Banana and Egg. That’s it. No flour, nothing else. Just banana + egg. Isn’t that crazy? If you happen to be following the Weight Watchers program, there is a link in the recipe to WW, so you can figure out the points for your program.
So in this first version you see in the first photo of the post, (for only me) I used about 1/3 cup mashed banana + 1 egg. Stir it all up and fry it like a pancake. I topped this one with crunchy peanut butter and a little bit of honey. What does it taste like? Well… it tastes a lot like a banana pancake. It’s not fluffy like a regular flour pancake, but it provides a fairly good simulation of a normal pancake. It’s definitely NOT the same (so don’t expect that), but I think it’s pretty darn good.
If you’re in need of a good griddle for pancake making, here is the griddle I recommend: Presto 22-inch Electric Griddle. I got tired of trying to make pancakes in my nonstick frying pans, so after all these years I finally splurged and bought this griddle. I love it! We make pancakes and French toast often on the weekends, so it comes in handy. It’s also great for making a bunch of grilled cheese sandwiches at the same time!
For this second version, I tried using just egg whites. I used about 1/4 to 1/3 cup mashed banana + 2 tablespoons egg whites, then topped it with a few banana slices and a quick drizzle of light maple syrup. This one definitely tasted like banana pancakes. It was a little lighter in texture than the version above where I used a whole egg. All in all it was still rather good, though I preferred the version where you use the whole egg (plus, I like the idea of that added protein).
So what do you think… are you intrigued enough to try them? I’d definitely encourage you to play around with the ingredients a little bit- there isn’t an exact ratio of egg to banana or anything. You could always mix in a tablespoon or two of almond flour to get a more substantial pancake, or top the classic version with Nutella and strawberries too.
And be sure to check out my son RecipeBoy’s version too: 4 Ingredient Chocolate Chip Pancakes. His actually look much better than mine! And if you like adding chocolate to your pancakes, his recipe is a good option! They’re a little fluffier than my version, for sure.
If you’re looking for more pancake recipes, you might like to try some of these:
And if you’re looking for pancake recipes that are not quite as mainstream, try these:
- Sweet Potato Pancakes
- Cinnamon Roll Pancakes
- Strawberry- Ricotta Whole Wheat Pancakes
- Buckwheat Pancakes
- Red Velvet Pancakes with Sweet Cream Cheese Topping
2 Ingredient Pancakes
- ½ cup mashed ripe banana (mashed very well)
- 2 large eggs
- Mix the banana and egg in a medium bowl. Heat a skillet to medium, and spray with nonstick spray. Scoop about 1/4 cup of the batter onto the skillet. Cook until the edges are dry- the pancake will be thin. Flip and cook the other side briefly.
- Repeat with the remaining batter. You should be able to get 4 or 5 thin pancakes.
- Suggested Add-ins or toppings: *mini chocolate chips *tiny blueberries *Nutella + strawberries *peanut or almond butter + honey *maple syrup
Can you make these with strawberries or blueberries cause I can’t eat bananas
I’d try blueberries!
Our whole house is OBSESSED!
Couldn’t be easier.
Nope. I tried it on Saturday and was a disaster!! They turned out so mushy from the bananas they never took shape ?. They just wound up being burnt messes! We’re trying to eat cleaner, so this was a major disappointment. Guess we’ll stick to traditional pancake recipes!
bummer they didn’t work for you!
This is so easy and so good! Perfect for busy days!
So darn easy and tasty! Love the natural sweetness from the banana and protein from the egg!
These are crazy delicious to require so few ingredients!
I love that people of all ages can enjoy these pancakes. From 6 months old to 80! Love how easy they are to make as well.
I’m super late to the show, obviously. Just found these yesterday and made them today. One word…AWESOME! Banana crepes all the way! I used 1 medium very ripe banana and 1 large egg, whipped them in my super-fast blender. Fried the first one in 2 sprays of Pam, in a fairly hot Calphalon pan. Hard to flip, but OK. 2nd one was pretty ugly…the pan got too hot. Lowered the heat, wiped the pan out, and added 1 tsp of coconut oil. Success!! Still a bit tricky to flip, and I am a bad flipper to begin with…lol! but the taste is wonderful! I ate them with fresh chopped strawberries and a slight drizzle of sugar-free Log Cabin syrup. I’m doing WW and ate all but 1…DH scarfed that one! So I plugged the recipe into WW recipe creator and they said 5 PPV, plus 1 for the coconut oil. So totally worth it, so very yummy! Oh, plus its gluten free, which I am also. Thank you, and kudos!
These are awesome make them all the time… but do you think they would work with other types of fruit? Like maybe peaches.
I’ve never tried them with another kind of fruit, but it’s an interesting idea!
These turned out pretty bad for me. I followed the recipe with egg whites religiously: 2 tbsp egg whites, one medium banana, 1/8 tsp baking soda, and cinnamon. I put coconut oil on a pan big enough for pancakes and set it to between 3 and four (out of 8). When I would flip them, the top of the pancakes would get stuck to the pan and come off. The pancakes also shrunk an insane amount in the pan. I ended up with four, small and gray blobs. What did I do wrong? Too high heat (I usually consider the heat I used low)? Not enough egg whites? I want this recipe to work so badly, the taste was perfect; just not the texture/ actual pancake form.
I’m not sure… they turn out a little eggie, not like the texture of a regular pancake. But they shouldn’t be gray blobs!
Found your recipe on pinterest, tried it tonight and blogged about it. They were so amazing! I did whip mine together pretty good which I think made them a bit thicker or fluffy. They were a hit. Thank you for sharing!
They look lovely!! Being these are gluten free, I’m obliged t try them. And share w others on Facebook.
I was looking forward to this. However, when I made it, it turned out eggy like. Perhaps I will just use 1 egg instead of the suggested 2 eggs. Still tasted yummy though with homemade strawberry compote
Thank you for sharing this great recipe. I was excited to try this recipe. I did however add a few ingredients to change it up a bit. By adding these ingredients it did add more ww points, but really was tasty. 1st I blended 1/2 c oatmeal to make a flour consistency, then added 1 banana, 2 egg whites, 1/4 c yogurt vanilla flavor, 1/4 c fat free milk. I blended it all in my bullet blender. Then poured on to hot griddle. I decided to make small pancakes but about eight or nine all together. They needed careful turning and I had to keep wiping my spatula, but other than that they were beautiful and tasted awesome! I topped it with some strawberries pureed in my bullet blender. Oh also peanut butter with the strawberry puree is awesome too! Without the peanut butter I think the ww points are just under 5 points. With peanut butter 3 more points.
These turned out just perfect! I’ve added oats too yum! Thank you!
Just so you know, the egg white is the only part that contains protein (albumin). The yolk is fat, not protein.
yes, well it does contain some- and more! > One egg yolk has around 55 calories, 4.5 grams of total fat and 1.6 grams of saturated fat, 210 mg of cholesterol, 8 mg of sodium, and 2.7 grams of protein + fat-soluble vitamins, essential fatty acids and other nutrients.
i am gonna try this but i will add powdered peanut butter
Interesting- I don’t know about powdered peanut butter!
hello! that is such a greeeaaat idea!!!!
I’m at the dorm of my college without measuring cups 🙁 but i would love to do that!!
may you please tell me how much bananas would approximately give me 1/2 a cup of well mashed bananas?
thank you <3
You’re just going to have to eyeball it… maybe 1 really small banana.
I am obsessed with “protein pancakes” but if you’re going for 2 ingredients, egg beaters and a scoop of protein powder works best–I tried it with egg whites today because my grocery store ran out of egg beaters and there is a HUGE difference in consistency. Also, protein powder makes it even closer to the traditional batter-like consistency. So, as a protein pancake addict, I recommend starting with those 2 ingredients, then if you want to add mashed banana, oats, or other healthy additions, get creative!
I cant wait to try these for breakfast in the morning! I was thinking of adding a little bit of oats and cinnamon to the mix as well? Maybe ill try just one with banana and egg first and see how i like it =)
you can also top them with some greek yogart and a drizzle of syrup or honey! … good stuff!!!
If you want to use the yolks, mix them into the banana but whip the whites to soft peaks and fold into the batter at the end, immediately before frying. This is what I do with my buckwheat pancakes and it makes them very fluffy.
Thanks for the tip!
I love these pancakes, this week, I made these with 1/4 cup canned pumpkin (instead of banana), ground flax seed, vanilla, and cinnamon and it turned out great too! Just wanted to share
The first time I made these they weren’t very good, but I just mashed the bananas with a fork and stirred in the egg. This time I put them in the blender with a tbls. of milk and a little vanilla extract and they were so yummy. I used real butter to cook them and sprinkled a little cinnamon and honey on top 🙂 I just remembered I also put a tbls. Of wheat germ in the blender with it for extra iron. I think the blender is the key to them being good and not tasting like scrambled eggs with banana.
These are the worst pancakes I have ever had in my life they were hardly edible
Can I bake these instead of frying?
No idea- I’ve never tried to bake pancakes!
I made this but put one banana in blender with two eggs a little fat free half and half sons workout protein powder and made pancakes. He loved them and was happy it had protein. Next time I will use one egg
I did the mashed banana and whole egg and a little cinnamon. I let them cool and topped them with low fat vanilla yogurt fresh strawberries and blue berries.
makes me REALLY hungry
Those look delicious! Can they be stored in the freezer?
or do they need to be eaten right away?
I’ve not tried freezing them, so I’m not sure!
Aren’t bananas a 0 WW point plus item as well as egg whites aldo being 0, if you choose to do that instead of the whole egg? Otherwise a whole egg is 2pp. I’m thinking this could basically be a free WW meal, not including whatever topping you choose. 🙂
I thought w/ WW, when you’re combining things like that, you have to count some points. I’d ask a leader about it…
I put a banana and an egg in a blender and mix for around 1-2 minutes until the ‘batter’ is all fluffy. The pancakes turn out great each time, just had some with peanut butter and raspberries. SO good!
Never mind. The yolk contains half an egg’s protein apparently.
The protein is in the white of an egg, not the yolk, so you don’t have to have the whole egg “for that added protein.”
I just made these and they turned out horrible, perhaps because I used an over-ripe banana. They were very watery and tasted like an omelet with a banana!
Made these today and really enjoyed them! Topped them with maple syrup and added a tiny pinch of baking powder to the “batter”. Look forward to making them again…thanks for sharing!
I’m on the 17 Day Diet…have a big sweet tooth…was dying for French Toast! This helped me stick to my diet (bananas are not for cycles 1 & 2, though, FYI). Yummy sub! (Found this on Pinterest). Thanks!!!
Mine fell apart, what did i do wrong?
Not sure- they are a little tricky to flip as they are a thin consistency. You just have to be very careful.
These look amazing I’m trying them right now. 🙂
I took one banana and 2 eggs and tossed them into my bullet (processor), and then stirred in about 1/3 ground flax seed and maybe 1T of cinnamon before cooking. Used real butter instead of Pam, and topped with real maple syrup. These are pretty good. Definitely requires a ripe banana for sweetness.
Sorry, but for me these were pretty awful. I would rather have had a eggnog. Ugh.
What a clever idea! I normally eat eggs or a banana for breakfast so I might as well give this a try!
Hmm think I would rather just eat a banana with peanut butter spread on it. Doesn’t look like it’s worth the bowl and pan clean-up! Give these babies a try – very tasty! http://www.kingarthurflour.com/recipes/pittsburghs-finest-diner-pancakes-recipe
I had never heard of them but am totally intrigued. I have to try these. They look like they have a crepe like texture and I love that. These are definitely on the list for this weekend.
thanks for this Lori, can’t wait to try these. Please tell “Recipe Boy” that his site is great!
Thanks, I will!
Super cool recipe, I love thin pancakes. I’m with you on the whole eggs, I always go whole eggs.
Can you substitute banana with apple sauce? I really don’t like the taste of banana, so do these pancakes really taste like bananas?
Thank you 🙂
I would think applesauce wouldn’t work, but if you try it… let us know!
Just bought extra bananas so I could try these tomorrow – love this idea!
Ah! I just tried to make it by using the separated egg i.e. whipping the white first then adding banana + yolk and while the batter looked beautiful when I was frying the pancake it wasn’t strong enough to stay together and couldn’t flip as one whole piece 🙁 Mine turned out like a mush. But I will persevere! The sweetness/caramelization of the bananas is like no other though 😀
I have to laugh, I just made these a couple of weeks ago! They are crazy good! I love them with peanut butter!! Yum!! I love simple and delicious!
I make another version with grated apple, egg, ground flaxseed and cinnamon. Quick and easy (although there are four ingredients instead of two!)
So yummy Lori! It would be so easy to whip up one serving too instead of a whole batch of regular pancakes which would undoubtedly be devoured feeling me guilt ridden and stuffed. Great flavors too!
These sound great – quick and easy. I will be trying them tomorrow morning!
Amazing Lori! Love how simple this is! Can’t wait to try it! 🙂
I’m totally fascinated by this and HAVE to try it. What a fun idea, Lori!
Never heard of them–but thanks for teaching me! I’m out of most of my flours (too much pizza?) but it’s good to know I could whip up pancakes as I always have bananas in the freezer and eggs in the fridge.
Brilliant! We will be making these for breakfast in the morning! Can’t wait to try them!
We have made these a few times, and the last time my husband actually whipped them up in the ol’ kitchenaid mixer…and voila, the texture was a lot more like regular pancakes! I think he let it go for about a minute or so until the bananas were no longer chunky. The bananas weren’t overly ripe, so that may have had something to do with it as well. Another thing I like to do is add a teaspoon of vanilla extract and some cinnamon to the mix (when he made them, he used 3 bananas and 6 eggs to feed the 3 of us – it made plenty and we had a few extra).
There is another version of this type of pancake using canned pumpkin and eggs. Talk about delicious!
Can you use bananas that have been frozen successfully in this dish? I will try soon!
I guess I’m REALLY late to the party because I’ve never heard of these! Wow…I can’t wait to try them! We make pancakes a LOT around here, so it will be fun to change things up a bit!
I love these. I would not, however, recommend adding chocolate chips before cooking. I’ve done it and it becomes a watery, burnt chocolate mess. But maybe on top… Mmmmm.
No- definitely don’t mix them into the batter, but you can sprinkle them on top of the pancake as indicated in RecipeBoy’s recipe… see the link for details.
I saw those on her site and on FG this week, too! Amazing that it works, but it does! It’s pretty amazing, right! Your pancakes look perfect for a dreary weekend morning to brighten it up 🙂
Loved the idea – tried it this morning using the egg whites instead of the whole egg however they stuck to the pan although i used pam. Also, they were quite as flat and thin as yours..what did I do wrong?
Did you use a nonstick pan? I used nonstick for both versions and didn’t have trouble with sticking at all.
A recipe to treasure indeed…love this quickie!
I’ll bet you could add a couple tbs of oat bran.
I just made these and they are FABULOUS!! I amazed at how much they taste like real pancakes, well maybe more like crepes actually. Love them! I really don’t like eggs on their own, so this is a great way for me to get all the benefits of eggs into my diet.
Cool idea…although I may consider the full on pancakes for how often I make them 😉
I’m trying it with separated eggs so that I can whip the egg whites before adding…I’m hoping that with give it a little more loft!
good idea! A little baking powder might give them lift too.