A week ago, a couple of dear friends invited Juan and I to spend the weekend at their summer vacation apartmentĀ in Pinamar, a resort-town lying onĀ the Argentine coast.
It was such a welcomeĀ relief from the unbearably hot summer heat in Buenos Aires, andĀ we readily accepted their generous offer.
That Friday afternoon, Juan picked me up from my office byĀ the Obelisco, and we headed south-east in his trusty black Volkswagen Golf towards the Atlantic coast.
Pinamar is located aroundĀ 350 kilometers from the Argentine capital, but thankfully, despite my fears about the weekend peak traffic, we arrived at the apartmentĀ just after 10pm (within a reasonable four-and-a-half hours) – just in time for the barbeque babyback ribs and roasted pork shoulder that Isa and Leo had whipped up for us during their wait.
We ate like hungry beasts, walked around the town to explore for a little bit, had some dessert, and then, exhausted from the journey, we fell asleep to the salty sea breeze and slept like newborn babies.
The Argentine coast, like most coastal areas, has a climate that varies from day to night like black and white.
During the day, we had clear blue skies and scorching hot sun, with the temperature reaching close to 35 degree Celcius, but the cool breeze from the sea made it a lot more bearable. For the most part of the day, we were in swimsuits and lounged in the stretch of beach just in front of the apartment. Under the cool shade of the beach umbrellas, Isa and I talked about everything and anything, and in between even had time to read our magazines.
Towards the evening, as the sun began to set, the temperature would ease and with just shorts and a light jacket, we’d walk along the seashore, with a glass of Juan’sĀ specialityĀ Caipirinha in our hands.
At night, when the sun had long set and was tucked in its bed, and the stars had come out to say hello, the temperature would drop to around 15 degrees Celcius, and we’d shower and dress up for dinner – heading out to enjoy the night.
On the final morning, Isa and I woke up early to make breakfast for everyone, andĀ our breakfast menuĀ was undeniably a huge hit.
A beach vacation somehow always warrants these amazingly simple 2-ingredient banana pancakes (remember when I made them in Brazil?)
Since these pancakes are practically fool-proof, andĀ you probably have the ingredientsĀ in your kitchen, I feel morally-obliged to share them with you.
All you need are bananas and eggs – you’ll have to mash the bananas and mix them thoroughly with the eggs, until a homogeneous mixture is formed (it’ll be easier if you have a blender, but even without one, it’s not difficult to mix it by hand).
While the recipe is simple and lacks complicated steps or ingredients, it does however require quite a bit of patience. Each pancake may take slightly more than 5 minutes for both sides to be golden brown, so I recommend that you use two pans at once if you have them. But other than patience, not much else is needed.
Serve the pancakes piled high, top them with fresh banana slices, drizzle on some honey or maple syrup, and you’re ready for a power-packed breakfast!
2-Ingredient Banana Pancakes
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 12 - 14 small pancakes 1x
Description
Banana pancakes that are made with just two ingredients! Serve them piled high, topped with banana slices and drizzled with honey or maple syrup.
Ingredients
- 3 large bananas, mashed
- 4 large eggs
- Sliced bananas (for topping)
- Honey or maple syrup (for drizzling)
Instructions
- Place the mashed bananas and eggs in the bowl of a blender.
- Blend until you get a homogenous mixture, that is still slightly chunky and not completely smooth.
- Heat a non-stick pan over low heat and melt a tiny bit of butter
- Scoop 1/4 cup of pancake batter and pour gently in the middle of the pan
- Wait 3-4 minutes for the bottom of the pancake is cooked and turns golden brown (when the pancakes unsticks itself from the pan, it’s ready)
- Flip pancake over and wait 2-3 minutes until the other side is also golden brown.
- Repeat until all the batter is used up (to save time, use two pans at once)
- Serve pancakes topped with fresh banana slices and honey or maple syrup
- Category: Breakfast
- Cuisine: Grain-free
Hi, Felicia! I came across this recipe last night and couldn’t wait to try it this morning. It did not disappoint! I’m doing a dairy free trial (on my 10th day) and pancakes were one of the things I knew I would miss. This was a great substitute. Protein and potassium – what a great combo – and delish to boot. Thanks for sharing this. A note about measurements; since I was only making it for myself. I used one egg and one banana, and I believe it was a perfect combo to get the taste of each, and consistency for keeping it together.
★★★★
Hi Allie! Glad your dairy-free trial is coming along well, and that you don’t have to miss pancakes anymore! Thanks for sharing the measurements for 1 portion of pancakes, it’s good to know, appreciate it! All the best with going dairy-free, we’ve been dairy-free for the past 6 months and to be honest, I don’t miss dairy as much as I thought I would. Here’s the archive for all the dairy-free recipes on my blog in case you want more ideas: Sending love!
I’m a *very* latecomer to pancakes. I never made them until very recently and, in fact, this recipe was only the second one I’ve tried. And I have to tell you… I and absolutely hooked! Inexpensive to make, no special ingredients and SO delicious. I made them for supper this evening (long day at work!) just for me and I will *definitely* be making them again. I drizzled honey rather than syrup and mind practically cleaned the pattern off the plate!
Thanks SO MUCH for sharing this.
All best wishes,
Penny (from Oxfordshire!)
★★★★★
Hi Penny! So glad you enjoyed these pancakes!! š These are such each pancakes – plus, you can make them when you’re on holidays and don’t know what to make for breakfast! All you need are bananas and eggs! Thanks so much for sharing your experience with these pancakes! š Hope to see you around again!
I made this for breakfast today. I cooked some in coconut oil and some in butter. The pancakes were most delicious when they were both mixed in the pan! Thank you for this idea. I have been growing very tired of the same eggs for breakfast every day. This will be a wonderful addition to my breakfast rotation! I did not even add any syrup or honey, as I have given up all added sugar for Lent. Also, I do not use nonstick pans, so I tried my Le Creuset frying pan (cast iron with ceramic coating). I did get burnt bits on the pan, but they did not transfer to the cakes. I think I will try my stainless pan next time. What do you think?
★★★★
Kristi! I am so happy to hear that you loved the pancakes! I’m thinking, the next time you could spray a bit of non-stick oil onto your cast iron frying pan? It might help the pancakes not stick to the pan at all! So so glad the pancakes turned out well for you, and that you’re going to use it in your breakfast rotation! Thank you for your feedback and for taking the time to let me know!
I used to make these daily when my kids were toddlers! So good and so simple.
Hey Christine! These are so easy and good, right? I somehow always end up making them when I’m away from home, because eggs and bananas are so easily found, and no special utensils are required to make these pancakes!
Dear Felicia, These looks fantastic! And only two ingredients?! This is a must try. xo, Catherine
Thank you Catherine!! Let me know if you do try it!
I may just make this for dinner tonight, it looks fabulous!
Debra, pancakes for dinner sounds wonderful. If you eventually do make it for dinner tonight, let me know how you liked it!
Hi Felicia! Pls do tell where you have bought maple syrup in Buenos Aires!!!!
BTW, buckwheat in Spanish is “trigo sarraceno”, and you can find it here and there. Look it up in Mercadolibre, I am sure you’ll find some there.
Tnx!!!
Hola Lau!!
Encantada y gracias por tu comentario!
The maple syrup I have is a gift from an American friend. But I’m sure you can find maple syrup in Barrio Chino! (They have everything there!!). Gracias por la traduccion de buckwheat! Despues lo busco en Mercado Libre!!
Saludos!
Ay, Ā”tenĆ©s toda la razĆ³n! Voy a fijarme la prĆ³xima vez que estĆ© de paseo por Belgrano š
Ojala que puedas encontrarlo en Barrio Chino!! Si no, en los supermercados grandes tipo Jumbo/Carrefour capaz tienen.
Update š
No hay maple syrup en Barrio Chino š
Peeeero hay kale! Y trigo sarraceno!
Uyy que bajon! Kale? Como se llama en espaƱol?? Nunca probĆØ! Y el trigo sarraceno es buckwheat?
Uh el “kale” es lo mĆ”s! Probalo!!! Es un col verde que no se conseguĆa antes acĆ” (o por lo menos yo no lo conseguĆa). Y ese trigo, sĆ, es buckwheat!
Flea!!!! These pancakes look incredible! I can’t wait to make them on the weekend or when I next go on leave (which I hope is soon).
I normally have oats and just egg white for breakfast. It’ll be nice to have something sweet for a change! i like that it’s an indulgent breakfast but it’s a fairly healthy version!
HOW ARE YOU? Can’t wait to see you back in SG!
BABE!! i miss you too!!! When I’m in SG we can make these pancakes together!! š Can’t wait to see you in March!!!!!!!
Sounds like you had a very relaxing weekend. I too feel like heat is much more bearable once you are at the sea. š Perfect for a weekend trip.
I love the recipe. I made buckwheat pancakes this weekend and they turned out great. Maybe I should try these next weekend and compare. It’s so easy and the pancakes look delicious! š
Hey Tina! So nice to hear from you again! Hope you’ve been good! Yes I had a really good weekend by the beach and now its back to city life š But I’m a city girl at heart so no complaints! Buckwheat pancakes sounds yum! But I don’t think there is buckwheat in the natural stores here in BA… or at least I don’t know what it’s called in Spanish. Haha, and I’m also trying to give up gluten (so far, pretty good!). These banana pancakes save the day – since they don’t require expensive/exotic ingredients and are 100% gluten-free! š
This is indeed a very simple recipe for a great snack.
My preference is to use overripe bananas because it will be sweeter.
Thanks for sharing
Hello mummy š yep! Super easy recipe for a great breakfast. However, for now, I recommend you stick to your yogurt and fruits, since bananas are pretty high on the Glycemic Index scale and aren’t great for trying to bring down insulin resistance! A few more months of extremely strict diet and then maybe you can relax a little!!!! Love you mummy.
I have to try this! Do you recommend using overripe bananas for easier mashing?
Hey Stephanie! Thanks for stopping by! You could use both overripe or normal bananas. If you have a blender, it shouldnt make a difference since the blender can do the job. If you don’t have a blender, and have to mash them by hand, then yes, overripe bananas will make it slightly easier. š Let me know if you do make them, and how they turn out!
Made them tonight, and they were delicious! I added a little cinnamon but didn’t even need syrup on top.
Stephanie! Thanks for letting me know! So glad you loved the pancakes! Amazing how good they taste to be made with just 2 ingredients, don’t they?