Apparently these two-ingredient pancakes have been floating around on the Internet for several years, but I first came across them on parenting blogs, where they are popular because they’re toddler friendly and not too unhealthy. Although they can be made with just two ingredients (banana and egg), I usually add a few other ingredients as well. Below is our most common version. For other variations, see this excellent writeup on thekitchen.com.
- 2 medium very ripe bananas
- 4 large eggs
- 2 Tablespoons buckwheat flour or teff flour (optional)
- 1/4 teaspoon baking powder (optional, for fluffier, lighter pancakes)
- 1/4 teaspoon salt (optional, cut down for toddlers)
- 1/2 teaspoon vanilla (optional)
- 1 cup frozen blueberries (optional)
- Preheat your skillet: Preheat a large skillet over low heat. I use my 12-inch stainless steel skillet and preheat it on heat level 4 (out of 9). After the first batch, I turn the heat down to heat level 2 or 3.
- Mash the banana: Peel the banana and break it up into several big chunks. Place in a mixing bowl. Use a dinner fork to thoroughly mash the banana. Continue mashing until the banana has a pudding-like consistency and no large lumps remain; a few small lumps are okay.
- Stir in the eggs: Break the eggs into the bowl with the bananas, and then whisk the eggs together until the yolks and whites are completely combined. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter.
- Add the remaining ingredients: Whisk in any of the optional ingredients, i.e., the flour, the baking powder, the salt, the vanilla, and the frozen berries.
- Drop the batter on the hot pan: Melt a little butter or warm a little olive oil in the pan to prevent sticking. Drop roughly 2 tablespoons of batter onto the hot griddle. It should sizzle lightly — if it doesn’t, turn up the heat slightly.
- Cook the pancakes: Cook the pancakes for about 1 minute, or until the bottoms look browned and golden when you lift a corner. The edges should also be starting to look set, but the middle will still be loose like barely set Jell-O. Very gently and slowly flip the pancakes. Cook the pancake for another minute or so, until the other side is also golden-brown. You can flip the pancakes a few times if you need to in order to get them evenly browned. (Flipping is much easier once the second side is set!)
Alma likes these pancakes a lot. We’ve been making them for at least five months now, and they have always been a hit. Alma will usually eat eggs, but they’re not as reliable a hit as these pancakes.
Alma likes the pancakes plain, but she loves them when I add blueberries. We usually make them for breakfast on Sunday, and then have the leftovers for a mid-week breakfast a few days later.
The recipe as written above is enough for about 3 Alma breakfasts (at 16 months), or one adult breakfast, one toddler breakfast, and one toddler snack.
I usually add a few tablespoons of flour to my pancakes, most often buckwheat flour or teff flour. But I want to try using almond flour next time. I’ve also used ground up rolled oats and leftover cooked oatmeal with success. But Alma already eats oatmeal at least once a week, so I prefer to use some other grain instead. Adding a flour/grain isn’t truly necessary, but it helps the pancakes hold together a bit better.
Leftover pancakes: I find that the batter tends to brown if left in the fridge for too long, so I generally try to use up all the batter. The pancakes will keep in the fridge for several days and can be warmed in the microwave. They’re not as delicious as when they’re fresh, but they make a nice snack. If I want a to-go snack, however, I usually leave the blueberries out, as they’re quite messy.