2-INGREDIENT BANANA PANCAKES.
I made this “recipe” years ago for a client, and it’s been a go-to breakfast ever since. “Recipe” in quotes because here’s what you need:
Yes. One banana, two eggs.
Now let’s get real for a minute. Are these just like regular pancakes?
I read somewhere that the texture is less “fluffy traditional pancake” and more “the center part of French toast”. This is a perfect description.
Do they taste of banana?
So you banana-haters? Just walk on by. That said, the addition of literally any mix-in you can think of (vanilla, cinnamon, chocolate chips, berries) off-sets the banana-ness beautifully.
I’ve made a LOT of these pancakes, and want to share with you a few tips to ensure success. First, make ’em small. The batter is very liquidy and you’ll have less trouble flipping them if they’re on the petite side.
Next, when you’re ready to flip them, don’t try to lift them all the way off the griddle to turn them over. Instead, lift the pancake about 3/4 of the way up and then turn it over on itself, smoothing it out if needed with the spatula, and nudging any batter that seeped out back underneath.
Finally? Add a bit of baking powder. I know, now they’re technically THREE ingredients. But come on, I know you have baking powder in your pantry (make sure it’s fresh!), and that pinch makes a difference. A little fluffier and a little sturdier.
These freeze nicely, though they’re best eaten on the same day.
Let me know if you make them!
1 ripe banana
2 large eggs
pinch of baking powder (optional)
Mash the banana in a medium bowl, breaking it down as much as possible (don’t worry if some small bits remain). Add the eggs and baking powder (if using), and mix again till well incorporated.
Heat a griddle over medium heat and coat lightly with butter or oil. Drop the batter by 2-tablespoon amounts, and cook till golden brown on the underside. Carefully lift and fold the pancake back on to itself; if a little batter seeps out just nudge it back under. Cook till golden brown and transfer to a platter. Repeat with remaining batter. Serve immediately.
This delicious recipe brought to you by Sheri Silver