Recipe: Two-Ingredient Banana Pancakes

Hello, bloggers!

Just this past weekend, I decided to try my hand at something new– namely, pancakes! While I’ve made pancakes before, I wanted to experiment with a new way of making them, and not necessarily just getting it out of a box of pre-made pancake mix.

A while ago, I was talking with a friend who introduced me to this two-ingredient pancake recipe– aside from the fact that it only uses two ingredients, I was also blown away by the fact that it’s gluten-free! While I’m far from being a gluten-free health nut, I can appreciate a dish which doesn’t rely heavily on carbs (as pancakes usually do) and still taste good!

Without further ado, here’s the recipe for two-ingredient banana pancakes!

Can’t believe they’re only made from two ingredients!

Two-Ingredient Banana Pancakes (makes 4 small-medium pancakes)


  • 1 ripe medium banana
  • 2 eggs


Heat up the pan to medium heat. Add about two tablespoons of oil.

In a small bowl, mash up the banana until there are no visible chunks. Add the eggs and whisk until as smooth as possible.

Using a ladle, add the batter into the pan, cooking no more than two at a time.

When bubbles begin to form on top of the cooked batter, use a spatula and spoon to flip them over.**

Cook for an extra 2 to 3 minutes before transferring them to a plate. Cook the remain two pancakes.

Feel free to drizzle on some honey or maple syrup before serving. Bon appétit!

**considering the batter doesn’t contain flour, it’ll be quite fragile when it comes to flipping, so using an additional spoon makes it easier.

— The Finicky Cynic

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