2 Ingredient Banana Pancakes

Only 2-ingredient banana pancakes are delicious, high in protein, and rich in potassium, making them great for breakfast or brunch. They’re fluffy, moist, and filled with spiced banana flavor.

2 Ingredient Banana Pancakes Recipe

Banana pancakes are a delectable breakfast delight that will instantly capture your heart. Each bite of these pancakes delivers a burst of spiced banana flavor, infusing your morning with warmth and comfort. They’re fluffy, moist, and naturally sweetened, making every mouthful a heavenly experience. What’s more, these pancakes are not only a treat for your taste buds but also a boon for your health. They’re high in protein, thanks to the eggs, and rich in potassium from the bananas.

What truly makes these banana pancakes special is their versatility. You can customize them to your heart’s content. Add a sprinkle of cinnamon for an extra layer of warmth, a handful of chocolate chips for a touch of indulgence, or a handful of fresh berries for a burst of freshness.

Ingredients for Banana Pancakes

• Bananas: Ripe bananas bring natural sweetness and a delightful banana flavor.
• Eggs: Serve as the binding agent in this recipe while also providing a healthy dose of protein.
• Cinnamon: Is a warm spice that enhances the flavor and brings a cozy note to each bite.
• Coconut Oil: For a touch of sweetness and to prevent sticking when cooking the pancakes.

2 Ingredient Banana Pancakes Recipe

• 8 large bananas (about 3 cups/675g) peeled and mashed
• 7 large grade A eggs (about 1 1/2 cups/350g)
• 2 teaspoons (5g) ground cinnamon, optional as warm spice
• 2 tablespoons (30ml) coconut oil, for brushing
• Maple syrup, honey, or fruits, for serving

Recommended Equipment

• Pancake Maker or Griddle: For consistently perfect pancakes.
• Small Masher: A small masher is a handy tool used to mash bananas.

How to Make Banana Pancakes

Bananas: Peel the bananas and add them to a large mixing bowl.

Eggs and Cinnamon: Add the cracked eggs to the bowl and, if preferred, sprinkle in some cinnamon.

Mash: Use a fork or a small masher to mash the ingredients together. The mixture should be well combined and relatively smooth with minimal lumps.

For Pancake Maker:

Preheat your pancake maker according to the manual instructions and grease it with coconut oil if needed.

Scoop Batter: Use a 1/4 cup (60 grams) measuring cup to pour the batter onto a pancake maker (1/4 cup/ 60 grams is the ideal amount for a Dash pancake maker).

Cook for 4 minutes without flipping. Then, use a heat-proof spatula to transfer the cooked pancake to a serving plate and continue cooking the remaining batter.

For Griddle:

Heat a griddle over medium heat and lightly brush it with a small amount of coconut oil to prevent sticking.

Scoop and Cook: Once the griddle is hot, scoop 1/4 cup (60 grams) of batter for each pancake onto the griddle. Cook until you see bubbles forming, about 2-3 minutes.

Flip: Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes on the other side, or until they are cooked through and have a nice golden color.

Serve: Enjoy your homemade banana pancakes for a delightful breakfast or brunch; they are not only delicious but also nutritious, making them a perfect way to start your day.

Recipe Tips for Best Results

• Ripe Bananas: The riper the bananas, the sweeter your pancakes will be.
• Serving Warm: Pancakes are best served warm, straight from the pancake maker or griddle.
• Pancake Maker: Often produces more uniform and perfect pancakes every time.
• Cooking Time: Cook pancakes for 4 minutes, no need to flip them (for pancake maker).
• Batter: For a smoother and creamier batter with minimal lumps, use a blender.

Storage & Serving

Banana pancakes can be made ahead and stored for later consumption. They’ll reheat perfectly and taste as good as freshly made.

Storage: Refrigerate cooled pancakes in an airtight container for up to 3-4 days.

Serving: Warm them up in a microwave or oven at 350°F (176°C) for 5-10 minutes, until heated through.

Yields: 16 pancakes / 1,025 grams in total
Servings: 5-6 servings of 2-3 pancakes / 205 grams

Serving Suggestions

• Maple Syrup: Drizzle with warm maple syrup for a traditional and sweet touch.
• Fresh Fruit: Top with fresh fruits for a burst of freshness.
• Nutty Crunch: Add some chopped nuts for extra crunch and a boost of nutrition.
• Yogurt: A dollop of yogurt can add creaminess and a tangy contrast to sweet pancakes.
• Natural Sweetness: Honey or agave complements the banana flavor wonderfully.
• Sweet Indulgence: For a delightful treat, include chocolate chips or shaved chocolate.
• Whipped Cream: A swirl of whipped cream can make your pancakes feel like dessert.
• Nut Butter: Spread some nut butter for a protein boost breakfast.
• Powdered Sugar: Dust with a light sprinkle of powdered sugar for an elegant finish.
• Spice It Up: Add warm spices to the batter to make a cozy and holiday-inspired flavor.

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