This was a complete impulse make for breakfast Saturday morning. I woke up before Mr. L so not wanting to disturb him, I laid in bed checking Twitter on my iPad. I came across a tweet from Recipe Girl about the Two Ingredient Pancake. I'd been reading about this recipe since last summer...it's been showcased on a ton of blogs...but I'd just never really thought much about it. Well that tweet from Lori made me realize that not only did I have eggs in the fridge that we were already planning to use for breakfast, but I had a couple of bananas that were going to be unusable if I didn't use them right away. And for some reason I just had to have these pancakes right away!
Once Mr. L woke up, I let him know that he was going to make Two Ingredient Pancakes for breakfast. Maybe I should have waited a few minutes until he was fully conscious because the look he gave me when I explained that they were only made of bananas and eggs was priceless. But he's a trooper so once I let him get his bearings, he had breakfast on the table in no time.
These couldn't be more simple to make. It really is just bananas and eggs. There are a few tricks (if you aren't careful, they do fall apart) and there are a few additional ingredients you can add but basically you mix bananas and eggs and you get pancakes!
The cool thing about this recipe is that it works for many types of diets. Protein, gluten-free, low-carb, paleo. It would even work for diabetics (just watch the amount of bananas as that is a high glycemic food).
TWO INGREDIENT PANCAKES
1 very ripe banana
2 large eggs
Mash the banana (Mr. L used a hand mixer but most folks just mash them by hand) in a bowl. Add the eggs to the mashed banana and whisk together.
Cook on a greased griddle or pan on medium low heat. Cook until the pancaked is bubbling all over and the edges are dry. Flip to cook the other side. (You will not get an even color like regular pancakes).
NOTE: Your pancake flavor and size may vary depending on the size of the bananas you have. Lori at Recipe Girl used about 1/3 of a cup of mashed banana per egg. This is approximately what we did (four eggs/two decent sized bananas).
NOTE: Mr. L made a double batch to feed the two of us. This made about 8 small pancakes.
NOTE: These are delicate pancakes so be careful when you flip them. It helps to keep the heat fairly low and to have a decent sized spatula.
NOTE: You can add a few ingredients to change things up a bit. Several of the Paleo versions add almond butter. There are some that add flavored extracts, cinnamon, cocoa powder, pumpkin puree, and peanut butter. But none of these additions are needed.
NOTE: Tons of ways you can top this. Obviously leaving it two ingredients makes the most sense health wise, but you can top these with maple syrup, more bananas, chocolate chips, jam, berries, nut butters, peanut butters, nutella, plain yogurt, nuts, warmed honey, powdered sugar, whipped cream, cinnamon or pretty much any other topping out there you can think of!
It did take Mr. L a few pancakes to get the hang of how long to cook them and how to flip them without them falling apart, but we actually really liked these and I think this is a great way to use up ripe bananas that would otherwise spend a life hiding in the back of the freezer waiting to be set free to make banana milkshakes. Definitely make these again.