Instructions
Step 1 — Mash the bananas
Peel the bananas and mash them in a bowl with a fork until completely smooth. The riper the banana, the sweeter your pancakes will be.
Step 2 — Add the eggs
Crack both eggs into the bowl and whisk everything together until you get a smooth, uniform batter.
Step 3 — Cook on low heat
Heat a non-stick pan over low-medium heat. Add a tiny drop of coconut oil or butter. Pour small rounds of batter — about 2 tablespoons each. Cook for 2 minutes until bubbles form on the surface.
Step 4 — Flip carefully
These pancakes are delicate — flip them gently and cook for another 60 seconds on the other side.
Step 5 — Stack and top
Stack them up, add your favorite toppings, and enjoy the best guilt-free breakfast of your life. 🍌
Why This Works
Bananas act as both the sweetener and the binding agent in this recipe — replacing both sugar and flour at the same time. Combined with eggs for protein and structure, you get a pancake that is light, fluffy, and naturally delicious.
No chemicals. No processed ingredients. Just real food.
Tips For Perfect Pancakes
- 🍌 Use very ripe bananas — the browner the better for sweetness and texture
- 🔥 Keep the heat low — these burn easily on high heat
- 🥄 Make them small — easier to flip and cook evenly
- 🍓 Top with berries — adds freshness and color for the perfect photo
Nutritional Info (per serving, approximate)
| Calories | ~200 kcal |
| Protein | 11g |
| Healthy carbs | 28g |
| Sugar | 14g (natural) |
| Fat | 6g |
Final Thoughts
These 2-ingredient banana pancakes are proof that eating healthy doesn’t mean sacrificing taste or spending hours in the kitchen.
Make them once and you’ll never want regular pancakes again.
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