Prep: 5 min // Cook: 15 min
It's Pancake week (Shrove Tuesday) here in the UK, and there is this kind of religious tradition to eat pancakes before the beginning of 'Lent' (40 days before Easter). However, these ones are so easy and quick that we can eat them year-round. No sugar, no other sweeteners, only natural banana sweetness and goodness, this is the ultimate 2 ingredient pancake everyone should master and everybody will love. They are delicious, healthy, nutritious, diet-friendly, and unintentionally gluten-free. Perfect for:
The perfect breakfast when served with frutis, honey, yoghurt and nuts or your favourite spread
Baby weaning finger food (from 6 months)
Breakfast with berries and honey, yoghurt and nuts or your favourite spread
On the go snack for any time of the day
Post-gym protein refuel (3:1 carbs/protein ratio)
I watched this recipe on a TV show while travelling for work in the US a couple of years ago. I don’t even remember what show was it, being half-asleep in my hotel room, but it got stuck for good in my head, especially being so easy to make with just 2 ingredients. I mean, banana and eggs and no flour? That sounded more like a sweet scrambled omelette recipe. Yet, ever since, they are my signature homemade pancakes.
Let's get stacked!
Ingredients (around 15 small pancakes)
3 large ripe bananas (or 4 smaller)
4 free-range eggs
You'll also need some coconut oil (or butter) for greasing and your favourite toppings for serving.
Start by heating your non-stick pan at low temperature. The pan needs some time to reach a proper temperature slowly so that your pancakes are cooked evenly and not burned.
While the pan is heating up, mash the bananas in a bowl using a fork and then break the eggs in the same bowl. Whisk until everything is combined and turns into a thick batter. Or simply use your food processor to make your life easier:
Melt half a teaspoon of coconut oil in the pan and then using a ladle, pour in a spoonful of batter. Shape it with an omelette & pancake turner or your usual kitchen turner utensil. Fry for around 2.5 min until it starts bubbling and slightly risen at the top.
Flip over the other side and fry for another 1 to 1.5 min. Lift the edges to check they are lightly brown and golden before you remove from pan.
IMPORTANT: Note the times vary from pan to pan and therefore you should be ready for a defeat at the first couple of pancakes until you get it right. Pancakes are like children: you sort of ruin the first one, but get better at it the second time around :-) The more your pan stabilizes its temperature, the better your pancakes will form and cook. Also, remember to wipe your pan clean of any residue (use a piece of kitchen roll) before pouring more batter for your next pancake. Add some more oil if the pan looks dry.
Repeat the process for the rest by greasing the pan with coconut oil when and if needed
Serve with your favourite toppings and enjoy Pancake Day every day!
Below you will find my favourite authentic products I used to cook and shoot this recipe. If you can't see the icons and links (affiliate links), please deactivate your ad-blocker and refresh the page :-)
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If you are a fan of homemade batters or... butters (like homemade peanut butter) or making lots of doughs and smooth soups, invest in the ultimate kitchen accessory, a food processor that does it all and lasts long.