Go Back

2 Ingredient Pancakes

Course Breakfast
Servings 2 people


  • 4 bananas
  • 3 eggs (free-range)
  • Dash of olive oil or coconut oil -- If your pan is a good non-stick one, you might not need any oil at all. If needed, coconut oil sounds like it would go with these best, but sometimes we find that they turn out better cooking-wise with olive oil


  1. Heat a non-stick frying pan / skillet over medium heat

  2. Chop bananas, add to mixing bowl, and mash with potato masher

  3. Crack eggs into bowl, and stir mixture together. (Don't worry if it's not super smooth - banana lumps are fine)

  4. Add a small dash of olive oil or coconut oil to your frying pan. (If your pan is a good non-stick one, skip this step).

  5. Working in batches, drop small portions of batter (around 2tbs) into the frying pan, and cook for around 2 minutes on each side, until starting to brown. -- You'll know when to flip them when bubbles appear on the top. Peek under a corner to see if the bottom has started to brown, then quickly slip a thin spatula underneath. (Banana and egg pancakes can be trickier to flip than regular pancakes, so a thin spatula and quick movements help!)

  6. Eat by themselves, or serve with berries (we love using strawberries, blueberries, and raspberries), a dash of syrup, or even chocolate!