2 Ingredient Pancakes

Have you noticed these 2-Ingredient Pancakes floating around on the internet??!

Super easy 2 Ingredient Pancakes with toppings - recipe from RecipeGirl.com

Maybe I’m late to the party, but my son and I spotted 2-ingredient pancakes on the gorgeous food blog- Top with Cinnamon last weekend- the girl is only 16 and she nabbed the coolest-ever photos! And my son shared his version of 2-Ingredient Pancakes on his own blog last week.

Since I’ve been trying to cut down on consuming carbs 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?

So in this first version you see above, (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.

Super easy 2 Ingredient pancakes with toppings - recipe from RecipeGirl.com

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!

*Nutritional information is included in the recipe below. If you want to modify the ingredients and you need to figure out nutritional information, you can try using the Spark People Recipe Calculator

2 Ingredient Pancakes

This recipe is for the basic version. Contribute add-ins, as desired.
Yield: Serves 1 or 2 people, depending on how hungry you are

Prep Time:10 minutes

Cook Time:5 minutes

Ingredients:
  • 1/2 cup very well mashed ripe banana
  • 2 large eggs
Directions:
  1. Mix 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 edges are dry- the pancake will be thin. Flip and cook the other side briefly.
  2. Repeat with the remaining batter. You should be able to get 4 or 5 thin pancakes.
Tips:
  • Suggested Add-ins or toppings: *mini chocolate chips *tiny blueberries *nutella + strawberries *peanut or almond butter + honey *maple syrup
Nutrition:
  • Nutritional Information per serving: (Serving size: Recipe divided in half (no add-ins) Calories: 122, Fat: 5.3g, Saturated Fat: 1.6g, Sugar: 7g, Sodium: 71g, Fiber: 1.3g, Protein: 6.8g, Cholesterol: 185mg, Carbohydrates: 13.2g
  • WEIGHT WATCHERS POINTS per serving (for the pancake with no toppings-- topping are extra):  Freestyle SmartPoints: 0, Points Plus Program: 3 Old Points Program: 3
SOURCE: RecipeGirl.com (inspired by Top with Cinnamon and RecipeBoy)
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Lori Lange of Recipe Girl

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Comments

  • Patty Sines wrote:

    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!

  • Akatosh wrote:

    These are awesome make them all the time… but do you think they would work with other types of fruit? Like maybe peaches.

    • Lori Lange wrote:

      I’ve never tried them with another kind of fruit, but it’s an interesting idea!