Two-Ingredient Banana Pancakes

Ingredients

• 🍌Banana, very ripe, spotted skin240 g
• 🥚Large Eggs, room temperature2
• 🧈Unsalted Butter, for greasing the pan7 g

Contains Dairy, Eggs. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Mise en place

   Gather the 240g (2 pieces) Banana, 2 Large Eggs, and 7g (1.5 tsp) Unsalted Butter. Peel the bananas and crack the eggs into a small separate bowl to ensure no shell fragments are present.

   2 min
2. 2

   Mash the bananas

   Place the 240g (2 pieces) Banana into a mixing bowl and use a fork or potato masher to crush them into a thick paste. Continue mashing until the mixture is as smooth as possible.

   3 min
3. 3

   Incorporate the eggs

   The banana should now be a smooth paste — add the 2 Large Eggs directly into the bowl. Use a whisk or fork to beat the eggs into the banana until the mixture is completely combined and slightly aerated.

   2 min
4. 4

   Heat the pan

   Place a frying pan over medium-low heat and add the 7g (1.5 tsp) Unsalted Butter. Swirl the pan to coat the bottom evenly as the butter melts.

   2 min
5. 5

   Pour the batter

   The pan should be hot and lightly greased — carefully pour the batter in small circles, using about 2 tablespoons (30ml) per pancake. Leave at least 2 inches of space between each pancake to allow for easy flipping.

   3 min
6. 6

   Flip and finish

   The edges should now be set — gently slide a thin spatula under each pancake and flip them in one quick motion. Cook the second side for another 60-90 seconds until golden.

   2 min
7. 7

   Plate and serve

   The pancakes should be fully set and golden — remove them from the pan and stack them on a plate. Serve immediately while warm.

   1 min

Nutrition per serving