2-Ingredient Banana Pancakes – Gluten Free
Simple pancakes with banana and eggs. Naturally gluten-free and high protein.
2-Ingredient Banana Pancakes
These pancakes need just one banana and two eggs — no flour, no sugar, no oil. They're naturally gluten-free, grain-free, and dairy-free, with 14g of protein from the eggs alone. The banana provides natural sweetness and a soft, creamy texture that makes these feel indulgent despite being incredibly healthy.
Ingredients
- 1 large ripe Banana
- 2 Eggs
- pinch Cinnamon
- for cooking Coconut oil
Instructions
Mash the banana
Use a very ripe banana (brown spots = sweeter). Mash thoroughly with a fork until almost liquid with minimal lumps. The riper the banana, the sweeter and smoother your pancakes.
Mix with eggs
Whisk 2 eggs into the mashed banana until fully combined. Add a pinch of cinnamon. The batter will be thin — that's normal for 2-ingredient pancakes.
Cook on medium-low
Heat a non-stick pan with a tiny amount of coconut oil over medium-low heat. Pour about 3 tablespoons of batter per pancake. Make them small — large pancakes are harder to flip.
Flip carefully
Cook for 2 minutes until bubbles form on the surface and the edges look set. Flip gently with a thin spatula. Cook another 1-2 minutes. These are more delicate than regular pancakes.
Serve
Stack pancakes on a plate. Top with fresh berries, a drizzle of maple syrup, or a dollop of Greek yogurt. Makes about 6-8 small pancakes.
Recipe Notes & Tips
- — Use very ripe bananas — brown spots mean more sugar and better flavor.
- — Make small pancakes (3 inches max) for easier flipping.
- — Medium-low heat is essential — high heat burns the outside before the center sets.
- — A non-stick pan is almost mandatory for these delicate pancakes.
- — Add a tiny amount of vanilla extract for extra flavor.
Variations
- Protein pancakes: Add 1 scoop protein powder to the batter for 25g+ extra protein.
- Blueberry banana: Drop fresh blueberries onto each pancake right after pouring the batter.
- Oat banana: Add 3 tbsp oat flour for sturdier, fluffier pancakes that hold together better.
Common Mistakes to Avoid
- Heat too high: These burn easily due to the natural sugar. Medium-low heat always.
- Pancakes too large: Big pancakes break when flipping. Keep them silver-dollar sized.
- Not mashing enough: Banana lumps create uneven cooking. Mash until nearly liquid.
How to Store
Cooked pancakes last 3 days refrigerated or 1 month frozen. Reheat in a toaster or dry pan. Separate with parchment paper when stacking for freezing.
What to Serve With This
- Greek yogurt: A dollop adds protein and creaminess.
- Fresh berries: Strawberries, blueberries, or raspberries complement banana perfectly.
- Maple syrup: A small drizzle of real maple syrup is the classic finish.
The Easiest Healthy Pancakes
When you realize you can make delicious pancakes with just two ingredients from your fridge, weekend breakfast changes forever. These take 10 minutes and taste like a treat — proof that healthy eating doesn't mean sacrificing enjoyment.
Frequently Asked Questions
How many calories are in banana pancakes?
The base recipe (1 banana + 2 eggs) has about 250 calories with 14g protein, 28g carbs, and 10g fat. Toppings like maple syrup and berries add 50-100 more.
Are 2-ingredient banana pancakes healthy?
Yes. They're naturally gluten-free with no flour, no sugar, and no oil. Just banana and eggs — providing protein, potassium, and natural sweetness. Much healthier than traditional pancakes.
Why do my banana pancakes fall apart?
Three fixes: (1) make them small — no bigger than 3 inches, (2) use medium-low heat — not high, (3) wait until bubbles form before flipping. Use a thin, flexible spatula.
Can I add flour to the batter?
Adding 2-3 tbsp oat flour or regular flour makes them sturdier and more like traditional pancakes. It also adds about 60 calories and some carbs. Oat flour keeps them gluten-free.
Are these pancakes keto?
No — one banana has about 23g net carbs. For keto pancakes, use cream cheese + eggs instead, or almond flour-based batter.
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