The Best 2-Ingredient Healthy Egg and Banana Pancakes (that I make all the time!)
brunch, Cooking, Cooking Around The World, food, Lifestyle, Other Posts, Recipes, Wellness
I’m always trying to find healthy hacks to make some of my favorite desserts and sweets that I love not-quite-so-guilty. You guys read about my favorite healthy almond butter cookie recipe (and how obsessed I’ve become with oat flour!), and I wanted to share another one of my favorite breakfasts – that is a total life hack. It’s literally just EGGS and BANANAS, blended together into a delicious pancake batter, and made into little silver dollar pancakes that are SO good, and nutritious!!!! I know what you’re thinking, I can feel your doubt.
But you have to trust me.
These pancakes aregluten-free and dairy-free (if you don’t use butter – but I always use butter), they’re kid friendly and they’re a healthy, filling, sweet addition to any morning. They really are made with just bananas and eggs, nothing else!! Think of them almost like a thick crepe, or the middle of a delicious piece of banana french toast. BUT HEALTHY. They are truly amazing. And I haven’t made ‘real’ pancakes since I found out about these!! Probably will never eat regular pancakes again TBH.
We’re so addicted to making these 2 ingredient pancakes that we make them almost every day in Bali. There, the bananas are soooo good and juicy and sweet, that they’re next-level. These healthy island pancakes always remind me of Bali and our mornings living there, so I thought they’d make a perfect addition to our Cooking Around the World series.
So how do you make these super easy, almost magical, healthy two ingredient egg and banana pancakes?
Here’s your grocery list (It’s really complicated, you may want to write this one down):
EGGS
BANANAS
BUTTER (or whatever oil you prefer to use if you’re dairy-free)
Ok now you probably already have those ingredients in your house, but there’s one other thing that I like to get before I make these to top them with that takes them to the next level! For a little island touch, I love to top my egg and banana pancakes with unsweetened coconut flakes. For other topping ideas, we usually have maple syrup, and you can do chocolate chips, nutella, berries, or powdered sugar too!
Healthy Two-Ingredient Egg and Banana Pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yes, seriously!!! These easy, healthy two ingredient banana pancakes are about to rock your world.
Instructions
1) Blend the bananas and eggs for about 10 seconds in the blender or until combined.
2) Pour into 2 inch circles on a large buttered skillet
3) Fry gently in a pan on low-medium heat, flipping the pancakes after about 2 minutes
Notes
For 2 people, I usually use 2 large bananas and 4 eggs.
These pancakes are pretty liquid-y and delicate, so flipping can be where things get tricky - I recommend keeping the pancakes small and manageable, and make sure to use enough butter/oil.
FlipTip: Let the pancakes cook on the first side until the edges start to look set but the middle is still loose. Gently work a spatula about halfway under the pancake, then lift until the unsupported half of the pancake is just barely lifting off the skillet. Lay the pancake back down on the other side. Some of the batter might spill onto the skillet as you do this - which is ok - just lay the pancake on top of the spill. Once the second side is set, the pancakes are much easier to work with and get on a plate.
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Let me know what you think about these game-changing healthy pancakes in the comments! xx
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FAQs
Don't over-mix the batter - As mentioned in the recipe you only want to mix the batter until it just comes together. Lumps are okay! Over mixing will develop too much gluten in the batter leading to tough, chewy pancakes.
Why are my banana and egg pancakes falling apart? ›
Banana and egg pancakes might fall apart due to a lack of binding ingredients. Traditional pancakes use flour to help bind everything together, but in a flourless recipe like banana and egg pancakes, the batter can be more delicate.
Why do restaurant pancakes taste better than homemade? ›
Restaurants use better quality ingredients
Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.
What does adding an extra egg to pancake mix do? ›
Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes. When you don't add enough eggs, the cakes will be drier and tougher.
How to get perfect pancakes every time? ›
Tips for the Perfect Pancakes
- Use Fresh Ingredients. Baking soda should be no more than six months old.
- Don't Overstir the Batter. ...
- No Buttermilk, No Problem! ...
- Cook on a Hot Surface. ...
- Know When to Flip. ...
- Serve Warm.
Adding baking powder is the easiest way to make fluffy pancakes. There's more than one way to make the bubbles that make a pancake fluffy, but the easiest way is by adding a raising agent such as baking powder.
Can you leave banana pancake batter overnight? ›
Banana Pancakes are easy to make and one of the best ways to use ripe bananas. This is like having Banana Bread in pancake form. The pancake batter can be made ahead and refrigerated overnight, plus the pancakes reheat really well. Also, the kids love these so we're winning the breakfast battles with this recipe.
How many calories do 2 ingredient banana pancakes have? ›
2-ingredient banana pancakes are certainly the healthier choice for breakfast or brunch as well, with only 39 calories per serving. And as they're ready to go in just 20 minutes, these are one of the best go-to speedy breakfast options out there.
Why do IHOP pancakes taste better? ›
While the griddles themselves likely vary from one diner chain to the next, diners are pretty much all working with a waffle iron or griddle that's already hot. IHOP, for instance, requires its pans to be heated to 350 degrees Fahrenheit, and uses Crisco instead of butter to grease it, says Grimm.
Does milk instead of water make pancakes better? ›
Add Dairy for Richness
If your pancake mix simply calls for water, substitute the same amount of milk and enjoy an airier texture. For guaranteed moisture and richness, add some melted butter to your batter. A few tablespoons of Greek yogurt or ricotta cheese will give your pancakes a richer flavor.
With little gluten, pancakes rely on eggs to provide the additional structure necessary to hold the bubbles and allow the pancake to rise. The fat in the yolk also provides richness and flavor. Too much egg, however, will make the pancake dense and custard-like; not enough will make it drier and more biscuit-like.
How to doctor up box pancake mix? ›
"Add fresh fruits directly into the batter; blueberries are a classic, bananas can lend flavor and texture, and strawberries work beautifully, too," says Kenney. "Top your pancakes with chopped pecans, walnuts, or pistachios for added protein and healthy fats."
What makes pancakes fluffy and rise? ›
Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.
What are 3 random facts about pancakes? ›
Here are Ten Fun Facts about Pancakes:
It was invented in 1889 in St. Joseph, Missouri. It is common in France to touch the handle of the frying pan and to make a wish while the pancake is turned, holding a coin in one hand. The first pancake recipe appeared in an English cookbook in the fifteenth century.
What makes pancakes rise the most? ›
Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.
Why are restaurant pancakes so fluffy? ›
The secret to fluffy restaurant style pancakes? Buttermilk! The acid in the buttermilk reacts to the leavening agents in the pancake batter, creating air bubbles that make the pancakes tall and fluffy. It's a simple switch that makes all the difference.
