Banana Pancakes
Two-ingredient pancakes made from ripe bananas and eggs — no flour needed. Naturally gluten-free, quick to cook, and perfect for a protein-rich breakfast.
- Total time
- 12 min
- Servings
- 2
- Calories
- 210
- Protein
- 8g
Ingredients
- 2 whole ripe bananas
- 2 whole eggs
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- 1 tbsp butter, for cooking
Instructions
- 1
Peel bananas and place in a blender or bowl. Add eggs, vanilla, and cinnamon.
- 2
Blend until smooth, about 30 seconds. (Lumps are fine — they disappear as the batter cooks.)
- 3
Heat butter in a 10-inch nonstick skillet over medium until foaming, ~60 seconds.
- 4
Pour batter into 4 circles (about 3 inches each). Cook without moving 2–3 minutes until edges look set.
- 5
Flip once and cook the other side 1–2 minutes until golden and cooked through.
- 6
Slide onto a plate. Serve warm with toppings of your choice.
Tools you’ll need
- blender or bowl
- fork or whisk
- 10-inch nonstick skillet
- spatula
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