These 2-Ingredient Pancakes are the ultimate quick and healthy breakfast. Made with just bananas and eggs, they’re naturally sweet, gluten-free, and incredibly easy to whip up in minutes. Perfect for busy mornings or when you want something light yet satisfying.
Ingredients
- 1 ripe banana
- 2 eggs
Instructions
In a bowl, mash the banana thoroughly using a fork until smooth with minimal lumps. The riper the banana, the sweeter and easier it will be to mash.
Crack the eggs into the bowl with the mashed banana and whisk until fully combined. The batter should be slightly runny but smooth.
Heat a non-stick skillet over medium-low heat and lightly grease it with butter or oil.
Pour small portions of batter onto the skillet to form mini pancakes. Keeping them small helps them hold together better when flipping.
Cook for about 1–2 minutes on the first side, until the edges set and small bubbles begin to form.
Carefully flip using a spatula and cook for another 1–2 minutes until golden and cooked through.
Remove from the pan and repeat with the remaining batter.
Serving Suggestions
Serve warm with fresh fruit, a drizzle of honey or maple syrup, or a sprinkle of cinnamon. You can also add peanut butter or yogurt for extra flavor and protein.
These pancakes are soft, naturally sweet, and perfect when you want a simple, wholesome breakfast with almost no effort.
