• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Dish by Dish

SIMPLE GLUTEN-FREE RECIPES that actually taste good

  • Bread Recipes
  • Air Fryer Recipes
  • By Diet
    • Gluten-free
    • Dairy-free
    • Vegan
    • Vegetarian
    • Paleo
    • Grain-free
    • Egg-free
  • By Course
    • Bread Recipes
    • 30-Minute Meals
    • Breakfast
    • Brunch
    • Appetizers
    • Side Dishes
    • Lunch/Dinner
    • Snacks
    • Desserts
  • Recipe Index
  • Start Here
    • Blog
    • My Cookbook
    • Work with me
    • Portfolio
    • Resources
      • Top 30 Tips for Food Bloggers
      • Food Photography Tips
      • My Kitchen
      • My Library
      • Printables
      • Cooking Glossary
      • Kitchen Tips
    • Travels
      • Australia
      • Argentina
      • Brazil
      • Italy
      • Singapore
      • Uruguay
      • USA
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Bread Recipes
  • Air Fryer Recipes
  • Gluten-free
  • Dairy-free
  • Recipe Index
  • Blog
  • Start Here
×

Home » Bananas

2-Ingredient Banana Pancakes

Published: Jan 19, 2015 · Modified: Apr 23, 2020 by Felicia Lim · This post may contain affiliate links

Jump to Recipe

A week ago, a couple of dear friends invited Juan and I to spend the weekend at their summer vacation apartment in Pinamar, a resort-town lying on the Argentine coast.

It was such a welcome relief from the unbearably hot summer heat in Buenos Aires, and we readily accepted their generous offer.

Two-Ingredient Banana Pancakes

That Friday afternoon, Juan picked me up from my office by the Obelisco, and we headed south-east in his trusty black Volkswagen Golf towards the Atlantic coast.

Pinamar is located around 350 kilometers from the Argentine capital, but thankfully, despite my fears about the weekend peak traffic, we arrived at the apartment 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.

cornbread in a cast iron skillet
Subscribe

Get delicious GLUTEN-FREE recipes each week!

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.

Two-Ingredient Banana Pancakes

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’s speciality 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.

Two-Ingredient Banana Pancakes

On the final morning, Isa and I woke up early to make breakfast for everyone, and our breakfast menu 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, and you probably have the ingredients in your kitchen, I feel morally-obliged to share them with you.

Two-Ingredient Banana Pancakes

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!

Two-Ingredient Banana Pancakes

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

2-Ingredient Banana Pancakes


★★★★★

4.3 from 3 reviews

  • Author: felicia | Dish by Dish
  • Total Time: 35 mins
  • Yield: 12 - 14 small pancakes 1x
Print Recipe
Pin Recipe

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

Scale
  • 3 large bananas, mashed
  • 4 large eggs
  • Sliced bananas (for topping)
  • Honey or maple syrup (for drizzling)

Instructions

  1. Place the mashed bananas and eggs in the bowl of a blender.
  2. Blend until you get a homogenous mixture, that is still slightly chunky and not completely smooth.
  3. Heat a non-stick pan over low heat and melt a tiny bit of butter
  4. Scoop 1/4 cup of pancake batter and pour gently in the middle of the pan
  5. 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)
  6. Flip pancake over and wait 2-3 minutes until the other side is also golden brown.
  7. Repeat until all the batter is used up (to save time, use two pans at once)
  8. Serve pancakes topped with fresh banana slices and honey or maple syrup
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Category: Breakfast
  • Cuisine: Grain-free

Did you make this recipe?

Tag @felicialimhz on Instagram and hashtag it #dishbydish

Recipe Card powered byTasty Recipes

Simple Healthy Breads & Treats (E-Cookbook)

Recipes you might also like

  • Grain-Free Banana Almond PancakesGrain-Free Banana Almond Pancakes
  • Coconut Flour Pancakes (Gluten-Free, Dairy-Free)Coconut Flour Pancakes (Gluten-Free, Dairy-Free)
  • Fluffy Gluten-Free Banana Pancakes (Dairy-Free)Fluffy Gluten-Free Banana Pancakes (Dairy-Free)
  • Crispy Almond Shortbread Cookies (Gluten-Free, Dairy-Free)Crispy Almond Shortbread Cookies (Gluten-Free, Dairy-Free)
« Honey Mint Lemon Tea
Easy Homemade Yogurt »

About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Reader Interactions

Comments

  1. Allie says

    September 09, 2020 at 9:06 am

    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.

    ★★★★

    Reply
    • felicia | Dish by Dish says

      September 09, 2020 at 9:28 am

      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!

      Reply
  2. Penny says

    June 30, 2015 at 4:20 pm

    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!)

    ★★★★★

    Reply
    • felicia | Dish by Dish says

      July 01, 2015 at 9:53 am

      Hi Penny! So glad you enjoyed these pancakes!! 🙂 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! 🙂 Hope to see you around again!

      Reply
  3. Kristi says

    March 14, 2015 at 3:25 pm

    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?

    ★★★★

    Reply
    • felicia | Dish by Dish says

      March 14, 2015 at 10:43 pm

      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!

      Reply
  4. christine says

    February 19, 2015 at 3:32 pm

    I used to make these daily when my kids were toddlers! So good and so simple.

    Reply
    • felicia | Dish by Dish says

      February 19, 2015 at 3:36 pm

      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!

      Reply
  5. Catherine says

    February 19, 2015 at 2:04 pm

    Dear Felicia, These looks fantastic! And only two ingredients?! This is a must try. xo, Catherine

    Reply
    • felicia | Dish by Dish says

      February 19, 2015 at 2:29 pm

      Thank you Catherine!! Let me know if you do try it!

      Reply
  6. Debra from Bowl Me Over says

    February 19, 2015 at 11:45 am

    I may just make this for dinner tonight, it looks fabulous!

    Reply
    • felicia | Dish by Dish says

      February 19, 2015 at 1:55 pm

      Debra, pancakes for dinner sounds wonderful. If you eventually do make it for dinner tonight, let me know how you liked it!

      Reply
  7. Lau H says

    January 21, 2015 at 2:22 pm

    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!!!

    Reply
    • felicia | Dish by Dish says

      January 21, 2015 at 2:34 pm

      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!

      Reply
      • Lau H says

        January 21, 2015 at 2:40 pm

        Ay, ¡tenés toda la razón! Voy a fijarme la próxima vez que esté de paseo por Belgrano 🙂

        Reply
        • felicia | Dish by Dish says

          January 21, 2015 at 9:20 pm

          Ojala que puedas encontrarlo en Barrio Chino!! Si no, en los supermercados grandes tipo Jumbo/Carrefour capaz tienen.

          Reply
          • Lau H says

            February 09, 2015 at 1:07 pm

            Update 😛
            No hay maple syrup en Barrio Chino 🙁
            Peeeero hay kale! Y trigo sarraceno!

            Reply
            • felicia | Dish by Dish says

              February 09, 2015 at 3:12 pm

              Uyy que bajon! Kale? Como se llama en español?? Nunca probè! Y el trigo sarraceno es buckwheat?

              Reply
              • Lau H says

                February 09, 2015 at 3:53 pm

                Uh el “kale” es lo más! Probalo!!! Es un col verde que no se conseguía antes acá (o por lo menos yo no lo conseguía). Y ese trigo, sí, es buckwheat!

                Reply
  8. Jin says

    January 21, 2015 at 7:23 am

    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!

    Reply
    • felicia | Dish by Dish says

      January 21, 2015 at 9:53 am

      BABE!! i miss you too!!! When I’m in SG we can make these pancakes together!! 😀 Can’t wait to see you in March!!!!!!!

      Reply
  9. Tina | Mademoiselle Gourmande says

    January 20, 2015 at 2:59 am

    Sounds like you had a very relaxing weekend. I too feel like heat is much more bearable once you are at the sea. 🙂 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! 🙂

    Reply
    • felicia | Dish by Dish says

      January 20, 2015 at 9:22 am

      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 🙂 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! 🙂

      Reply
  10. grace lim says

    January 19, 2015 at 7:08 pm

    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

    Reply
    • felicia | Dish by Dish says

      January 20, 2015 at 9:24 am

      Hello mummy 🙂 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.

      Reply
  11. Stephanie (Travelcraft Journal) says

    January 19, 2015 at 3:00 pm

    I have to try this! Do you recommend using overripe bananas for easier mashing?

    Reply
    • felicia | Dish by Dish says

      January 19, 2015 at 6:20 pm

      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. 🙂 Let me know if you do make them, and how they turn out!

      Reply
      • Stephanie (Travelcraft Journal) says

        February 17, 2015 at 11:37 pm

        Made them tonight, and they were delicious! I added a little cinnamon but didn’t even need syrup on top.

        Reply
        • felicia | Dish by Dish says

          February 18, 2015 at 8:25 am

          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?

          Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hello & welcome!

Hello & welcome!

I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

Read my story here →

Most Popular

    Soft, Fluffy Buckwheat Bread (Gluten-Free, Dairy-Free)

    Soft, Fluffy Gluten-Free Bread (Dairy-Free)

    Microwave Lemon Curd Recipe (Gluten-Free, Dairy-Free)_Final1

    Easy Lemon Curd Recipe (Gluten-Free, Dairy-Free)

    Easy Honey Oat Bread (Gluten-Free, Dairy-Free Option)

Bread Recipes

Gluten-Free Lemon Poppy Seed Bread (Dairy-Free)

Moist Buckwheat Banana Bread (Gluten-Free, Dairy-Free)

Gluten-Free Dairy-Free Zucchini Bread

Soft, Fluffy Gluten-Free Burger Buns (Dairy-Free)

Latest on the blog

Easy Gluten-free Blondies (Dairy-Free)

Air Fryer Pita Chips (Gluten-Free, Vegan)

Gluten-Free Lemon Poppy Seed Bread (Dairy-Free)

Gluten-Free Coconut Shrimp (Dairy-Free)

Footer

Never miss a recipe

Sign up to get recipes via email

Footer


About

  • New? Start Here
  • Latest on the Blog
  • Privacy Policy
  • Contact Me
  • Work with Me

Recipes by Diet

  • Gluten-Free
  • Dairy-Free
  • Vegan
  • Egg-Free
  • Vegetarian

Recipes by Course

  • Bread Recipes
  • Appetizers
  • Main Courses
  • Snacks
  • Desserts


^ back to top

© 2023 Dish by Dish. Privacy Policy. Brunch Pro Theme by Feast Design Co.