2 Ingredient Banana Pancakes (Print Version)
# Ingredients:
01 -
1 ripe banana
02 -
2 large eggs, lightly beaten
03 -
Butter or oil, for cooking (optional)
04 -
Maple syrup, jam, powdered sugar, or other toppings, for serving
05 -
1/8 teaspoon baking powder (optional, for fluffier pancakes)
06 -
1/8 teaspoon salt (optional)
07 -
1/4 teaspoon vanilla extract (optional)
08 -
1 tablespoon unsweetened cocoa powder (optional)
09 -
1 tablespoon honey (optional)
10 -
1/2 cup chopped nuts, chocolate chips, or mixed toppings (optional)
11 -
1/2 cup granola (optional)
12 -
1 cup fresh fruit like blueberries, raspberries, or chopped apples (optional)
# Instructions:
01 -
Peel the banana and break it into chunks in a medium bowl. Use a fork to thoroughly mash the banana into a pudding-like consistency with no large lumps.
02 -
If desired, mix in baking powder, salt, vanilla, or cocoa powder to flavor your pancakes. Save other heavier ingredients, like nuts or chocolate chips, for later.
03 -
Pour the lightly beaten eggs over the mashed banana and stir until fully combined. The batter will be runny and more liquid than typical pancake batter.
04 -
Warm a cast iron pan, nonstick skillet, or griddle over medium heat. Add a small amount of butter or oil if desired to prevent sticking.
05 -
Drop about 2 tablespoons of batter onto the hot skillet. Leave space between pancakes and cook until the edges are set and the bottom is golden brown, about 1 minute.
06 -
If desired, sprinkle loose toppings such as nuts or chocolate chips over the top of each pancake while the first side cooks.
07 -
Gently slide a thin spatula halfway under the pancake, lifting slowly to turn it over. Lay the pancake back down on its other side and cook for another minute or until golden brown.
08 -
Transfer the cooked pancakes to a serving plate and keep warm if necessary. Continue cooking the remaining batter. Serve the pancakes warm with syrup, jam, or other desired toppings.
# Notes:
01 -
Keep pancakes small to make them easier to flip. Use only about two tablespoons of batter per pancake.
02 -
The pancakes are delicate until fully cooked. Flip them gently and slowly to maintain their structure.