Two-Ingredient Banana Pancakes

Two-Ingredient Banana Pancakes

1 Review
From:, October 2018

These delicious and unbelievably simple pancakes are best enjoyed right after cooking. With just eggs and a banana, you can have healthy grain-free pancakes with no added sugar. Serve with maple syrup and yogurt or ricotta cheese to add in some protein.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 2 large eggs
  • 1 medium banana


  • Prep

  • Ready In

  1. Puree eggs and banana in a blender until smooth.
  2. Lightly oil a large nonstick skillet (see Tip) and heat over medium heat. Using 2 tablespoons of batter for each pancake, drop 4 mounds of batter into the pan. Cook until bubbles appear on the surface and the edges look dry, 2 to 4 minutes. Using a thin spatula, gently flip the pancakes and cook until browned on the bottom, 1 to 2 minutes more. Transfer the pancakes to a plate. Lightly oil the pan again and repeat with the remaining batter.
  • Tip: To lightly oil a nonstick skillet, dab a piece of crumpled paper towel with oil and rub the oil over the surface of the skillet.

Nutrition information

  • Serving size: 4 pancakes
  • Per serving: 124 calories; 5 g fat(2 g sat); 2 g fiber; 14 g carbohydrates; 7 g protein; 35 mcg folate; 186 mg cholesterol; 7 g sugars; 0 g added sugars; 308 IU vitamin A; 5 mg vitamin C; 31 mg calcium; 1 mg iron; 72 mg sodium; 280 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, 1 medium-fat protein

Reviews 1

October 07, 2019
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By: Mlmordue
Weight Watchers has actually been raving about this recipe for over a year. I find that without flour they have the texture more of a crepe. I add 2 T quinoa flour plus 1/4 t baking powder, or Klondike All Purpose Baking mix, and then I get very nice pancakes.
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