So it was an early Saturday morning when I first tried this recipe. I probably never would have, but I hadn’t made it to the market on Friday and the end of the week had left my fridge pretty bare. My kids were requesting pancakes and although I did not have all the ingredients for traditional pancakes, I did have a couple of lonely bananas and half a dozen eggs available.
I had been hearing about these two ingredient pancakes for a while but didn’t have much faith in them. After Googling a few recipes I decided to give them a try. I’ll just say that I wish I had made them sooner. They were delicious and the kids loved them. Gluten and dairy free and the process of making them could not be simpler. Two bananas and four eggs will make you sixteen small pancakes and the recipe is obviously, easy to double. Grab your favorite maple syrup or honey and enjoy!
- 2 bananas
- 4 eggs
- Butter or oil, for the skillet
- Pancake Spatula (Very thin)
- Cast iron or nonstick griddle or skillet
- Mash bananas with a fork in a bowl. Bananas can remain a bit lumpy.
- In a separate bowl beat the eggs until yolk and whites are completely combined.
- Pour eggs into banana mixture and stir until the bananas and eggs are combined.
- Meanwhile heat a griddle on high heat and add butter to skillet. Drop the batter on hot griddle.
- Make small pancakes, about two tablespoons worth of batter. If the batter doesn’t sizzle immediately turn up heat. Watch closely, they will cook quickly.
- When edges start to brown, after about a minute to a minute and a half, gently lift half of the pancake and carefully flip. The other side will take about as long.
- The prep is quick and the cooking even quicker.
- Serve immediately and enjoy!
Makes a total of 16 pancakes.