There’s nothing quite like waking up on a Sunday to the smell of pancakes on the griddle. But most pancakes are filled with flour, sugar and milk—hardly a combination that is nutritious and gentle on your digestion. These two-ingredient, two-bite treats solve that dilemma and are almost too good to be true: super simple and quick to make, delicious, and nutritious. I have yet to encounter someone who doesn’t like them. They’re slightly sweet with a subtle banana flavor, and impressive enough to be breakfast, dessert or an indulgent-seeming snack. While not quite as doughy and fluffy as regular pancakes (although some baking powder makes them fluffier), they certainly hit the spot if you’re scheming for a brunch worthy of a Sunday.
So, without further ado…
Makes about 10-12 small pancakes, recipe can be doubled or tripled for more
- 2 medium ripe bananas
- 2 large eggs
- Butter or coconut oil, for the pan
- Maple syrup, jam, powdered sugar or warm mixed fruit compote, to serve as topping
Optional mix-in additions:
- 1/4 tsp. baking powder (for fluffier pancakes)
- 1/4 tsp. salt
- 1/2 tsp. vanilla
- 2 TBSP cocoa powder
- 1/2-3/4 cup chopped nuts, cocoa nibs, chocolate chips, shredded coconut
- 1 cup fresh fruit, like berries
- Blend the bananas and eggs in a high-speed blender if possible. If you don’t have one, you can use a regular blender or hand mix by using a fork to mash the banana and combine with eggs.
- Add in any additions, but save heavier additions for when the pancakes are on the griddle.
- Heat a griddle over medium heat and melt a pat of butter or tsp. of oil in the pan.
- Drop batter on the griddle over low to medium heat, cook for about 1 minute. When the pancakes start to brown on the bottom, lift a corner and gently flip until other side is lightly browned. Repeat as necessary.
Serve with desired toppings (although they’re great plain!) and enjoy! You can keep them in the fridge for a few days and reheat as needed. I’ve even eaten them cold and enjoyed them that way as well.
A few notes: These pancakes work best when you make them small, since they don’t hold together the same way as regular pancakes. They’re more liquid-y on the pan, so you have to just be a bit gentle.