Recipes

Two-Ingredient Banana Pancakes

Two ingredient pancakes? Just eggs and banana? The results are beautiful, thin, delicate, pancakes, which look and taste like the more traditional flour-based breakfast treat. These pancakes are wonderful on their own, but even better with a selection of toppings. Try chopped walnuts and banana slices, or fresh strawberries, or lemon and blueberries, or even a handful of chocolate chips. Oh, do not forget the syrup!
Serves 4
Prep Time 5 min
Cook Time 30 min

Ingredients

  • 8 eggs
  • 4 ripe medium bananas (approx. 7” and 5-6 oz)
  • 2 teaspoons oil of your choice (or more as needed)

Instructions

  • Step 1

    Preheat the oven to 300°F.

  • Step 2

    Place eggs and banana in a blender until purée until completely smooth (banana pieces in the batter can cause the pancakes to rip when flipping).

  • Step 3

    Using a brush or piece of paper towel, lightly oil a non-stick griddle or large skillet and heat over medium-low heat. Once the cooking surface is hot (approximately 365°F using an infrared thermometer), pour 1/4 cup of batter for each pancake, slowly into the pan. The pancakes will expand to about 5 inches in diameter, so do not overcrowd the griddle or skillet.

  • Step 4

    Cook until bubbles appear on the surface and the edges are dry, 3.5 to 4.5 minutes. Using a thin spatula, gently lift, then flip the pancakes and cook until browned on the bottom, another 1.5 to 2 minutes. Transfer the cooked pancakes to a parchment lined sheet pan.

  • Step 5

    Lightly oil the pan again and repeat with the remaining batter. Once all the pancakes are cooked, place the sheet pan into the oven, to warm the pancakes through, 5-7 minutes.

  • Step 6

    Serve warm pancakes with maple syrup and your favourite toppings.

Nutrition Facts

Per serving
Calories270
Fat12 g
Saturated Fat3 g
Trans Fat0 g
Carbohydrate28 g
Fibre3 g
Sugars15 g
Protein14 g
Sodium140 mg