Banana’s and Egg’s equal’s a batch of pancakes? Whaaaaat? Sometimes a recipe makes the rounds around social media that’s two cool sounding to ignore.
That’s the case for us when Ally came across a recipe for two ingredient banana pancakes! Talk about simple – the recipe was two eggs and two bananas!.Within minutes I was in line at Food Lion with a handful of bananas! I’m a bit of a pancake freak, it’s something our son Macee has inherited.
So I had to do some research about this two ingredient wonder. Let me start by saying this… two ingredient pancakes are not that great! However; if you add a couple of more ingredients you’ll have a winner.
The Problem with Two Ingredient Banana Pancakes
If you like overly sweet crepes then two ingredient banana pancakes are amazing! Mix two eggs in a bowl with two mashed up bananas. Spoon a little less than 1/4 cup of the mixture onto a non-stick skillet with a bit of non-stick spray. Wait for the edges to firm, gently flip, brown, and repeat.
That sounds pretty simple… these pancakes are hard to work with! They have no mass, fold up easy, and are hard to git on a spatula for the first flip. Once turned it’s smooth sailing. Until you eat one! What you have is some flat scrambled eggs that happen to have a banana mashed up in them. Don’t get me wrong – there were pretty cool. However – if you were expecting pancakes you’ll be disappointed.
They were not fluffly, a bit overpowering with the banana flavor, and really thin. One note on that – I read later that many people chill the mix before using it so you could pour thicker pancakes. Some recipes I looked over also included ingredients such as baking powder, almond flour, or even coconut flour. I put that info to use on round two!
Four Ingredient Pancakes! – These Rock!
Think about the flavor of a banana nut bread in the form of a pancake! The added info of two additional ingredients changed things. I went from really thin banana flavored eggs – My thinking was along the lines of; “why would I make this again?” After all – they were not that great. That’s why a couple of additional ingredients are needed. Take the original two ingredients and add in some almond flour and baking powder.
The picture shows sliced almonds which I toasted and tossed into the grinder. For the final recipe, yes I did this three times, I ended back at the grocery store standing in line with a bag or almond flour… and more eggs! Here’s the final recipe which was approved by Ally. Once again – the finished pancakes taste like a combination of banana nut bread and pancakes. We found that butter and syrup were not really needed!
Kent’s Four Ingredient Banana Pancakes
- 2 bananas
- 3 eggs
- 1/2 cup almond flour
- 1/2 tablespoon baking powder.
Mash the bananas in a bowl and mix in the beaten eggs, almond flour and baking powder. Mix well and chill for about 5-10 minutes in the fridge. Cook over medium heat using a non-stick skillet with a bit of non-stick spray. Cook until edges are browned and center just begins to firm. Wiggle your spatula under the pancake and gently flip. Cook until firm!
Look for my recipe for Good Old Fashioned Southern Style ‘Nanner Pancakes soon – which are in no way healthy!
Nutrition Facts
- 3 Servings
Amount Per Serving – 2 or 3 small pancakes - Calories 239.2
- Total Fat 14.4 g
- Saturated Fat 2.4 g
- Polyunsaturated Fat 1.0 g
- Monounsaturated Fat 1.8 g
- Cholesterol 186.0 mg
- Sodium 153.2 mg
- Potassium 310.2 mg
- Total Carbohydrate 20.0 g
- Dietary Fiber 3.8 g
- Sugars 9.1 g
- Protein 11.0 g
- Vitamin A 7.1 %
Vitamin B-12 8.0 %
Vitamin B-6 23.5 %
Vitamin C 10.2 %
Vitamin D 10.0 %
Vitamin E 24.3 %
Calcium 10.9 %
Copper 3.5 %
Folate 9.1 %
Iron 9.6 %
Magnesium 18.3 %
Manganese 5.2 %
Niacin 1.8 %
Pantothenic Acid 1.8 %
Phosphorus 13.0 %
Riboflavin 14.0 %
Selenium 1.0 %
Thiamin 2.0 %
Zinc 4.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
