2-Ingredient Banana Pancakes. They're not as delicious as when they're fresh, but they make a nice snack. Larger crêpe-like pancakes: Blend the bananas and eggs in a blender until perfectly smooth. Make slightly larger pancakes and use a very thin spatula to flip.

Lightly oil a large nonstick skillet (see Tip) and heat over medium heat. This is the ideal recipe for really any type of household in that it involves just two fairly standard ingredients: eggs and bananas. For obvious reasons, Rigden calls the resultant concoction. You can have 2-Ingredient Banana Pancakes using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of 2-Ingredient Banana Pancakes

Prepare 1 of ripe banana.
Prepare 2 of large eggs, lightly beaten.
It's 1 teaspoon of cinnamon.
It's of Optional mix-ins.
It's 1 cup of fresh fruit, like blueberries, raspberries, or chopped apples.
Prepare 2 tablespoons of granulated oat.
It's 1/4 teaspoon of vanilla extract.
Prepare 1 tablespoon of honey.
Prepare 1 tablespoon of unsweetened cocoa powder.

This world's simplest pancakes recipe contains just two ingredients (egg and banana) and is super quick - just minutes from bowl to plate! Drop onto hot non-stick griddle by heaping tablespoon. Top with whatever type of fruit you would like. This one definitely tasted like banana pancakes.

2-Ingredient Banana Pancakes step by step

Mash the banan. Continue mashing until the banana has a pudding-like consistency and no large lumps remain; a few small lumps are okay..
Add flavorings if desired. Add 1/8 teaspoon of baking powder for fluffier, lighter pancakes, and whisk in salt, vanilla, cocoa powder, or honey to flavor the pancakes..
Stir in the eggs. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter..
Heat a pan over medium heat. Drop the batter on hot griddle. Drop about 2 tablespoons of batter into the pan. Keep your pancakes fairly small. Not only will they cook more quickly, but they’re easier to flip. It should sizzle immediately — if not, turn up the heat slightly..
Cook for about 1 minute. Cook the pancakes until the bottoms look browned and golden when you lift a corner..
Flip the pancakes using a thin spatula. Cook until the other side is also golden-brown, about 1 minute more..
Serve warm and enjoy!.

It was a little lighter in texture than the version above where I used a whole egg. Add in some cacao or cocoa powder for chocolate pancakes, peanut flour for peanut butter pancakes, or Homemade Pumpkin Puree and cinnamon for festive fall pancakes. Sweet Potato Pancakes: Use mashed roasted sweet potato instead of the banana and proceed with the recipe Spinach Banana Pancakes: Place the banana (or sweet potato) and egg into a blender. Add a handful of lightly packed baby spinach. Blend well, then proceed with the recipe.