2-Ingredient Banana Pancakes
It’s been two months of gourmet-quality cooking, making sure every dish is perfect, every ingredient balanced, and every fiddly appetizer trimmed just perfectly. If you’re just about tired of that $#!*, then this recipe is for you! Two ingredients, three minutes, and you’re done. A great recipe for kids and a great recipe to make with kids. Now, go out there and drink your mimosas!
Ingredients
- 1 ripe banana
- 2 large eggs, lightly beaten
- Butter or oil, for cooking (optional)
- Maple syrup, jam, powdered sugar, or any other toppings, for serving
Optional Ingredients (choose a few and mix them in!)
- 1/4 teaspoon vanilla extract (Kyle says this is the only add-in you really need.)
- 1/8 teaspoon baking powder, for fluffier pancakes
- 1/8 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon honey
- 1/2 cup chopped nuts, chocolate chips, or a mix
- 1/2 cup granola
- 1 cup fresh fruit, like blueberries, raspberries, or chopped apples
Instructions
- Peel the banana and break it up into several big chunks in a medium bowl. Use a dinner fork to mash the banana until it has a pudding-like consistency and no large lumps remain (1/3 to 1/2 cup of mashed bananas)
- Add flavorings if desired. Add 1/8 teaspoon of baking powder for fluffier pancakes. Whisk in salt, vanilla, cocoa powder, or honey now. Save any chunky or heavy ingredients — like nuts or chocolate chips — for when the pancakes are on the griddle.
- Pour the eggs over the banana and stir until combined. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter.
- Heat a cast iron pan, nonstick frying pan, or griddle over medium heat. Melt a little butter or warm a little vegetable oil in the pan if desired.
- Drop about 2 tablespoons of batter into the pan. It should sizzle immediately — if not, turn up the heat slightly. Repeat by dropping more batter into the pan, leaving at least an inch or two between pancakes.
- Cook the pancakes until the bottoms look browned and golden when you lift a corner (about 1 minute). The edges should be starting to look set, but the center will still be loose, like barely set Jell-O.
- Sprinkle any loose toppings, like nuts or chocolate chips, over the top of the pancakes as the first side cooks.
- Flip the pancakes. It’s best to do this very gently and fairly slowly — the opposite of regular pancakes.
- Cook until the other side is also golden-brown, about 1 minute more. (Flip again if you want to even them out).
- Cook the rest of the batter.
- Serve fresh off the griddle and still warm. Serve with maple syrup, honey, jam, or any other toppings
(Original recipe from Emma Christensen at The Kitchn)
Prep time- 5-10 min Cook time- 2-3 min Makes 8 small pancakes
