Two-Ingredient Easy Banana Pancakes
All you need for weekend-worthy breakfast spread are a couple of eggs and a banana. These two-ingredient pancakes are gluten free and dairy free, and the batter comes together quickly in the blender. Add little pumpkin pie spice for the perfect cozy brunch.
Equipment
- 1 Blender For achieving a smooth batter consistency
- 1 Nonstick skillet or griddle Essential for even cooking without sticking
- 1 Spatula For easy flipping of the pancakes
- 1 Measuring Spoon For consistent silver-dollar pancake portions
Ingredients
Main
- 2 large eggs
- 1 large banana
- 1/4 teaspoon pumpkin pie spice optional
Instructions
- Blend the eggs, banana and pumpkin pie spice if using in a blender until smooth.
- Heat a large nonstick skillet or griddle over medium-low heat. Working in batches, drop silver-dollar portions of the batter (about 1 tablespoon) onto the skillet and cook until golden brown, 1 to 2 minutes per side.
Notes
For the best flavor and sweetness, always use a very ripe banana with plenty of brown spots; this ensures natural sweetness and a creamier texture. Maintain a consistent medium-low heat on your skillet or griddle to prevent burning the outside before the inside cooks through. Overcrowding the pan will lower its temperature, leading to unevenly cooked pancakes, so cook in batches. A tiny pinch of salt can surprisingly enhance the banana's natural sweetness. These pancakes are delicate, so a gentle hand with the spatula is key during flipping. Serve immediately for optimal warmth and texture.