I’ve seen this recipe or one similar floating around the internet for awhile and have always raised an eyebrow at it. A two ingredient pancake, which could also be called a banana egg scramble, just didn’t seem like a great idea.
I had a craving for pancakes, an aging banana and 2 eggs on hand, and thought why not give it a try.
While I’m not gluten free, I do try to limit wheat in my diet, especially refined flours.
This recipe seemed impossibly simple, but the results were so enjoyable I had to share.
Simply mix 1 medium ripe banana with 2 eggs, and optionally a pinch of salt and a few shakes of cinnamon.
I found blending the banana with 2 eggs seemed better than just mashing as far as consistency goes, but mashing certainly works just fine.
Heat a nonstick pan on medium, melt 1tsp of ghee or butter, or neutral oil if you prefer, pour the batter into small puddles. Smaller pancakes flip much more easily, as these don’t set up quite the same as traditional pancakes do.
After a few minutes flip until browned on both sides. It will take a few rounds to use the batter, but they were fine just sitting on a plate waiting.
I found these perfect with a light drizzle of honey, lemon zest and slivered almonds, but feel free to top with your favorites, from additional banana slices, maple syrup, jam, berry compote, or just about anything you prefer.