These “two ingredient” pancakes have quickly become one of my breakfast staples! They are super simple to whip up, easy to make leftovers to reheat during the week, and the perfect vessel for loads of pancake toppings!
Why do I say “two ingredient” in quotations? Well there are two basic ingredients as the base of these pancakes – bananas and eggs! If you want, you can really just leave it right there. But I like to add a few extras just to bulk up the nutrition and the flavour a bit more.
They make a pretty thin pancake, so sometimes I will even make these into crepes! Depending on the extras you add to the batter, these can be sweet or savoury. Like a bit of cheese, ham, and an egg on top! Or keep it traditional with just a drizzle of maple syrup. Below you can find my most recent topping, an apple cinnamon compote.
“Two Ingredient” Pancakes
1 banana (for savoury go for a less ripe banana)
2 large eggs
1 scoop whey protein powder, optional
1 tsp vanilla, optional (for sweet pancakes)
For cooking: butter, ghee, or coconut oil
In a blender, combine all ingredients (except butter/ghee/coconut oil) until a smooth batter is formed.
In a frying pan over medium heat melt some butter/ghee/coconut oil to just coat the bottom of the pan.
Pour the pancake mixture into the frying pan, making either pancakes or crepes.
Once bubbles are visible on the top of the pancakes, flip (around 2-3 minutes).
Cook another 2-3 minutes on the second side until golden. Remove to a plate and continue to repeat with the rest of the batter.
Top with whatever your heart desires and enjoy!
Apple Cinnamon Compote
2 apples, peeled and diced
1 tbsp coconut oil
1 tbsp maple syrup
1 tsp cinnamon
½ tsp vanilla
In a saucepan over low heat, melt the coconut oil. Once melted add in the apples.
Cook, stirring frequently until the apples have softened (around 5 minutes).
Add in the remaining ingredients and stir to combine, cooking for another minute.
Remove from heat and use to top your pancakes!