2-Ingredient Banana Pancakes


  • 2 large eggs
  • 1 medium size ripe banana


  • add an extra 1/2 banana mashed more chunky, for chunky banana pancakes
  • 1/4 teaspoon of cinnamon, nutmeg or pumpkin spice
  • add 1/2 to 1 teaspoon vanilla extract
  • top with butter, maple syrup, fresh berries, powdered sugar


In a medium size bowl, mash banana using a fork. In a small bowl, lightly whisk eggs. Pour the eggs over the bananas and whisk until well blended. 

Heat a non-stick skillet over medium to medium-low heat. Spray skillet with non-stick cooking spray. Pour 1/4 cup batter for each pancake. Allow pancakes to cook for 1 1/2 to 2 minutes (times will vary depending on stove), they are ready to flip when the edges start to bubble and turn *golden brown. Continue to cook until both sides are golden brown and cooked through. Serve with fresh fruit and maple syrup. Enjoy!

*Note - Watch the heat on your skillet, these pancakes can turn a dark brown pretty quickly. Don't worry if one side is dark brown, they will still be delicious. 


  • add 1/8 teaspoon of fresh baking powder to the eggs when whisking, this makes them a little more fluffy
  • 1 egg lightly beaten, 1 banana mashed and 2 tablespoons of flour (wheat and GF flour mixes work well too)
  • for a treat, add mini semi-sweet chocolate chips