2 Ingredient Banana Pancake Recipe

Our healthy 2 Ingredient Banana Pancake recipe is so easy to make and tastes delicious! Our banana egg pancakes are an easy protein filled breakfast recipe that you and your whole family will love!

We all love the memories that happen while enjoying pancakes on the weekend or slower moving weekday mornings. Next time you are in the kitchen ready to whip up a batch of your regular pancakes, choose our flavorful and healthy 2 Ingredient Banana Pancake recipe instead!

If you’re looking for an easy healthy breakfast that’s also gluten free, dairy free, and sugar free, you’ve got to try this banana egg pancake recipe! My family prefers this recipe over traditional pancakes. Who doesn’t love delicious pancakes with a natural sweetness to it with no added sugar.

There are several variations of this two ingredient pancake recipe, but I wanted to share the basic one with you. I’ve added a teaspoon of pure vanilla extract, cinnamon, and a little bit of baking powder to puff them up a little… you can really do just about anything with the basic recipe.

Where’s the recipe?

Here at My Crazy Good Life we like to give lots of helpful ingredient information, detailed cooking instructions and healthy eating information. These tips are a great way to learn new techniques or additional nutrition information in the kitchen.

If you already feel confident in the kitchen and you want to get right to the recipe, you can simply scroll down to the bottom of the page where you’ll find our easy to print 2 Ingredient Pancakes recipe.

Ingredients:

• Ripe banana: A medium to large banana is perfect for this recipe. You are looking for a really ripe banana – not one that has only been on your counter for a little bit. You want the ones that are you’ve been looking at on your countertops for days.
• Egg: Medium or large eggs will do. (Yes, this really only has 2-ingredients. Isn’t that just bananas!)
• Optional Extras/Toppings: I prefer a pinch of cinnamon sprinkled on top after I have cooked my banana pancake. You are welcome to use your favorite spices in the pancake batter. If you want fluffier pancakes, you’ll need to add a little baking powder to the mixture.

How to make these healthy banana egg pancakes:

1. In a medium sized bowl, mash the banana.
2. Add an egg to the mashed banana and mix until combined. I use a whisk to mix them together. If you’d like, you can add 1/4 tsp of baking powder to make them rise a bit. Once the ingredients are combined your pancake mixture is ready to cook.
3. Set a greased pan or skillet on the stove at medium heat.
4. When the pan is heated, add the pancake batter. (There are a few important recipe tips below to help you cook these.)
5. When the first side has cooked, carefully flip the pancake to the second side. Cook the other side until golden brown. Serve immediately.
6. Top with peanut butter (my favorite!), sliced bananas, a teaspoon of butter, or nothing at all–these banana egg pancakes are super moist and delicious as is!

Recipe Tips:

• Make sure the pan is nice and hot AND greased before you pour your pancake on! A hot skillet is necessary. You can use olive oil spray, coconut oil, avocado oil, or melted butter to grease your skillet. (Just be sure to adjust your healthy eating plan counts and calories accordingly.)
• Try not to flip these healthy pancakes more than one time. They are fragile and don’t like being handled much while cooking.
• If you want to add cinnamon, don’t sprinkle these with cinnamon while cooking. I’ve found that whisking the cinnamon into the recipe before cooking or sprinkling cinnamon after it’s finished cooking is best–when topping them with cinnamon while cooking, the cinnamon sticks to the pan and causes it to not flip easily.
• Use the thin spatula that you have for these! I love this one. They are perfectly sized for small pancakes.
• I’ve heard of people adding two eggs, but I haven’t personally tried it.
• I don’t recommend adding chocolate chips to these, as they like to stick to the pan. You could try cocoa powder in the batter to get that chocolatey flavor.
• Start with small pancakes (think toddler pancakes when planning out the size) – they’re easier to flip.
• Store any remaining cooked pancakes in an airtight container. However, the pancakes are much more delicious when fresh.

Healthy Eating Plans

On the 21 Day Fix/Ultimate Portion Fix, 1 banana + 1 egg = 2 purple containers and 1/2 red container (and don’t forget to count your toppings!). These amounts are for the simple and easy 21 Day Fix banana pancake recipe.

For WW, check out the Weight Watchers version of this recipe for more info if you want to make these specifically for Weight Watchers.

2B Mindset: These are the perfect 2B Mindset banana pancakes because the ingredients are 50% FFC and 50% protein, which is the Plate It requirement for a 2B Mindset breakfast. Be sure to also track your toppings.

More healthy breakfast recipes:

• Whole Wheat Oatmeal Banana Bread
• Fajita Breakfast Casserole
• Healthy Breakfast Fried Rice Recipe
• Zucchini Bread Oatmeal
• Crunchy Granola Recipe

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4.55 from 11 ratings

2 Ingredient Banana Pancake Recipe

This 2 Ingredient Banana Pancake Recipe (also referred to as the banana egg pancake in our house) is delicious and such an easy healthy breakfast recipe. The 2 ingredient pancakes use only banana and egg, and cook in minutes.

Prep Time2 mins

Cook Time2 mins

Total Time4 mins

Servings: 1 serving

Approximate Serving Size: 2-3 pancakes, depending on size

Calories: 168kcal

Author: Becca Ludlum

Equipment

Mixing Bowls

Enameled Cast Iron Pan

Whisk

Ingredients

• 1 ripe banana
• 1 egg

Instructions

• Mash the banana.
• Mix an egg with the banana. I use a whisk to mix them together. If it really bothers you that the pancakes are flat, you can add 1/4 tsp of baking powder to them.
• Use a hot greased pan to cook the pancakes. There are a few important tips below.
• Top with peanut butter (my favorite!), fruit, a teaspoon of butter, or nothing at all–these pancakes are super moist!

Notes

 

Two ingredient banana pancake tips:

• Make sure the pan is nice and hot AND greased before you pour your pancake on!
• Try not to flip it more than once, these are fragile, and don’t like being handled much while cooking I don’t sprinkle these with cinnamon while cooking.
• I’ve found that whisking the cinnamon into the recipe before cooking or sprinkling cinnamon after it’s finished cooking is best–the cinnamon almost sticks to the pan and causes it to not flip easily.
• Use the thinnest spatula that you have for these!
• I’ve heard of people adding two eggs, but I haven’t personally tried it.
• 21 Day Fix Container Count: 1 banana + 1 egg = 2 Purple containers, .5 Red containers (and don’t forget to count your toppings!)

Nutrition

Calories: 168kcal | Carbohydrates: 27.3g | Protein: 6.8g | Fat: 4.8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 481mg | Fiber: 3.1g | Sugar: 14.8g | Vitamin A: 500IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 1.1mg

Click for info about WW & Beachbody Counts

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