It is safe to say that these banana pancakes without flour are bananas. Oh, don’t get confused; I mean to say that they are made from bananas. And eggs, too. So, just eggs and bananas, and you have it.
Now, I know you might be a little bit worried, but be calm and trust me on this.
These two ingredients are mixed, and given a little skillet, love is certainly something heavenly.
Well, if you still have your doubts, just take a look at this step-by-step recipe for banana pancakes without flour and decide for yourself.
But, on the other hand, I will be over here with the rest of these same pancakes and licking my plate clean.
How Do These Only Have Two Ingredients?
For several years now, these two-ingredient banana pancakes have been floating around the internet.
It was first on fitness sites (protein and low-fat) and then on parenting sites, as it is kid-friendly.
Now, sightings eventually reached critical mass, and I just couldn’t resist; I had to try them for myself, and evidently, now I’m hooked.
As you would have expected, these pancakes are gluten-free and dairy-free, given that they are just made with bananas and eggs—no tricks.
You might be scared and worried that you’d just end up with scrambled banana eggs (and that might not be fun), but then the final result truly resembles a pancake. It is piping hot and golden brown, along with crunchy edges.
Fluffy pancakes without baking soda
You might have noticed that there’s no baking soda or powder in this recipe if you’ve gone through the ingredient list. And these pancakes are nonetheless extremely fluffy and airy.
But you might ask, How come? Well, the secret lies in the stuffing of egg whites.
However, keep in mind that you must separate egg whites and yolks to be able to beat the white alone into a stiff fluff.
And if you work it slowly and carefully into a batter, egg whites hold air extremely well, and then there will be no need for that.
Making Many Pancakes Takes Forever
I’m sure that you will be aware that it takes forever to make just one pan, particularly if you’ve ever made pancakes for more people than just yourself.
So, I suggest that you use 2-4 pans at the same time on different burners, especially if you love pancakes and make them often.
Or, as an alternative, you can just invest in a cool thing such as a Plug-In Electric Griddle where you can cook quite a lot of your pancakes on the plate at the same time.
2-Ingredient Banana Pancakes
Course: Breakfast, Dessert
Cuisine: American, International
Prep Time: 5 minutes to 10 minutes
Cook Time: 2 minutes to 3 minutes
Total Time: 7 to 13 minutes
Makes: 8 small pancakes
Ingredients
- 1 ripe banana
- Maple syrup, jam, powdered sugar, or any other toppings for serving
- 2 large eggs, lightly beaten
- Butter or oil, for cooking (optional)
Optional Mix-ins (Choose A Few!)
- 1/8 teaspoon of baking powder, for fluffier pancakes
- 1 cup of fresh fruit, like blueberries, raspberries, or chopped apples
- 1 tablespoon of honey
- 1/8 teaspoon of salt
- 1/4 teaspoon of vanilla extract
- 1 tablespoon of unsweetened cocoa powder
- 1/2 cup of chopped nuts, chocolate chips, or a mix
- 1/2 cup of granola
Equipment
- Small bowls
- A very thin, wide spatula, like a pancake spatula or fish spatula
- Dinner fork
- Cast iron, nonstick griddle, or skillet
Laid-Out Instructions
- First, you are to mash the banana, and you can do that by peeling the banana and breaking it up into several big chunks in a medium bowl. Ensure that you continue mashing until the banana has a pudding-like consistency and no large lumps remain. Also, keep in mind that a few small lumps are okay. After everything, you should have around ⅓ to ½ cup of mashed bananas.
- After that, proceed to add flavorings if you want. It’s a fact that these pancakes are quite great on their own, but it never hurts to add a few extras. You can just add ⅛ teaspoon of baking powder to create fluffier, lighter pancakes, and mix in salt, cocoa powder, vanilla, or honey to flavor the pancakes. You can keep those chunky, heavy ingredients, such as nuts or chocolate chips, for when the pancakes are on the griddle.
- Now, pour the eggs over the banana and proceed to stir until they are completely blended. The batter will be extremely loose and liquidy, more like whisked eggs than regular pancake batter.
- That being done, heat a cast iron pan, griddle, or nonstick frying pan over medium heat. And if you want, you can melt a little butter or warm a little vegetable oil in the pan.
- Proceed to drop about 2 tablespoons of batter into the pan, which will make it sizzle immediately, but if it doesn’t, then turn up the heat a little bit. You can repeat this step by dropping more batter into the pan, which will leave at least an inch or two between pancakes.
- Now, cook the pancakes until the bottoms appear browned and golden when you lift a corner for around a minute. Plus, the edges should start to look set, but the center will still be loose, like barely set Jell-O.
- It’s time to spray any loose toppings, such as chocolate chips or nuts, over the top of the pancakes as the first side cooks.
- I’ve always preferred to do this extremely gently and rather slowly, which is the opposite of regular pancakes. Gently work a thin, flat spatula around halfway under the pancake, then proceed to lift until the unsupported half of the pancake is just barely lifted off the skillet. Turn over the pancake. Keep in mind that some of the loose batters will most likely spill onto the skillet as you do this; just make sure that you lay the pancake on top of the spill and nudge any excess back under the pancake.
- That being done, cook until the other side is also golden-brown, which will take around a minute more. And if you desire, you can turn over the pancakes a few times to get them evenly browned. The truth is that flipping is much easier once the second side is set.
- After that, you are to transfer the cooked pancakes to a serving plate and cook the rest of the batter. Then, be sure to keep the finished pancakes warm in the oven if you are cooking more than a single batch.
- Remember that these pancakes are best when they are eaten fresh off the griddle and still warm. You can also serve it with maple syrup, jam, honey, or any extra toppings, as this is based on your preference.
Serving Suggestions
As you should be aware already, this flourless banana pancake recipe is extremely well-rounded, and it can be served with more or less anything. So just be creative and remember that you are free to use your favorite toppings.
Below are some of my favorite ways to serve these 2-ingredient pancakes, which are important specifically if you still need ideas:
- Banana and peanut butter
- Peanut butter and jam
- Greek yogurt and blueberries
- Low-calorie Nutella
- Maple syrup or honey
Conclusion
For this healthy recipe, I strongly suggest that you go for a ripe banana, given that it will make these flourless pancakes even softer and sweeter.
Also, ensure that you use two small eggs at room temperature if you want the best result.
With that all being said, this brings us to the end of this guide on “Banana pancakes without flour,” as you now have the perfect recipe to make them.
Banana Pancakes Without Flour (No Flour)
Ingredients
- 1 ripe banana
- Toppings: Maple syrup jam, powdered sugar, or any other of your favorites
- 2 large eggs lightly beaten
- Butter or oil optional for cooking
Optional Mix-ins (Choose Your Favorites!)
- 1/8 teaspoon baking powder for fluffier pancakes
- 1 cup fresh fruit blueberries, raspberries, chopped apples
- 1 tablespoon honey
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 1/2 cup chopped nuts chocolate chips, or a mix
- 1/2 cup granola
Instructions
- Start by mashing the banana. Peel the banana and break it up into several big chunks in a medium bowl. Mash it until you reach a pudding-like consistency, ensuring there are no large lumps. It’s okay to have a few small lumps. You should end up with about ⅓ to ½ cup of mashed bananas.
- Next, add flavorings if desired. While these pancakes are great on their own, adding a few extras can elevate them. Add ⅛ teaspoon of baking powder for fluffier pancakes, and mix in salt, cocoa powder, vanilla, or honey for added flavor. Save chunky ingredients like nuts or chocolate chips for when the pancakes are on the griddle.
- Pour the lightly beaten eggs over the mashed banana and stir until completely blended. The batter will be loose and liquidy, more like whisked eggs than regular pancake batter.
- Heat a cast iron pan, griddle, or nonstick frying pan over medium heat. If desired, melt a little butter or warm a bit of vegetable oil in the pan.
- Drop about 2 tablespoons of batter into the pan; it should sizzle immediately. If it doesn’t, turn up the heat slightly. Repeat this step, leaving at least an inch or two between pancakes.
- Cook the pancakes until the bottoms appear browned and golden when you lift a corner, about a minute. The edges should look set, but the center will still be loose, similar to barely set Jell-O.
- As the first side cooks, gently sprinkle any loose toppings like chocolate chips or nuts over the pancakes.
- Carefully slide a thin, flat spatula halfway under the pancake, then lift until the unsupported half is barely off the skillet. Flip the pancake. Some loose batter may spill onto the skillet; just lay the pancake on top and nudge any excess back under.
- Cook until the other side is golden-brown, about another minute. If desired, flip the pancakes a few times for even browning. Flipping is easier once the second side is set.
- Transfer the cooked pancakes to a serving plate and continue cooking the rest of the batter. Keep the finished pancakes warm in the oven if making more than one batch.
- These pancakes are best enjoyed fresh off the griddle while still warm. Serve with maple syrup, jam, honey, or any extra toppings according to your preference. Enjoy!
