We probably spend more time sifting through Pinterest boards than most people, looking for inspiring new ideas to tackle here on From Away. Most of the time, paying attention to Pinterest is a great way to gauge reader interest in different cooking topics, and find out what types of posts home cooks are most interested in reading. A lot of the time, however, browsing through the “Food and Cooking” section of Pinterest can make you feel like the world has gone completely stark raving mad, as you see users frantically pinning and re-pinning cooking creations that range from “kinda gross” to “criminally insane.”
Pancake ingredients?
What’s more, these trends seem to hit Pinterest in waves. One week, every single recipe is “Buffalo wing” flavored. Buffalo chicken dip. Buffalo chicken tacos. Buffalo chicken pizza. Buffalo chicken donuts. Buffalo chicken soup topped with miniature buffalo chicken sliders. The next day, maybe slow-cookers will be the topic du jour. Slow-cooker meatballs. Slow-cooker pulled pork. Slow-cooker Mexican chicken pockets. Slow cooker Mexican BUFFALO chicken pockets! You get the idea.
We don’t often find ourselves getting too caught up in these food blogger mini-trends. Okay, that’s not entirely true; we’ve been known to make a pull-apart bread from time to time, or stuff Ferrero Rocher candies where they don’t belong. For the most part, though, we are immune to these fits of food blogger mass hysteria, particularly when the recipes in question also include terms like “gluten free” and “dairy free.” Gluten and dairy are about two of my favorite things, and it’s tough to get too worked up about a new cooking project that tosses these terms around recklessly.
After reading about them at least a dozen times from around the web, however, I couldn’t shake my fascination with these two-ingredient banana pancakes. Two ingredients? That’s right. Just mashed bananas and eggs, with no flour, grain, gluten, or added sugar. Mash well (or even better, give them a buzz with an immersion blender or food processor), and add a dab of (optional!) baking powder, to give your batter a tiny bit more lift.
The resulting pancakes are light, fluffy, and healthy enough for you that if you like, you can cover them with heaping fistfulls of bacon, chocolate chips, and Maine maple syrup. Because hey, they’re gluten-free, right?
Two-Ingredient Banana Pancakes
Serves 2; Adapted from multiple sources
Ingredients:
- 2 large, ripe bananas
- 4 eggs
- 1/4 teaspoon baking powder (optional)
Method:
Combine all ingredients in a large bowl.
Mix very well, or pulse with immersion blender or in food processor. Spray griddle with non-stick cooking spray, and heat over medium-high heat.
Cook pancakes in batches a ladleful at a time, until they begin to bubble and hold their shape. Flip pancakes, and cook for 30 seconds more. Serve with butter and syrup.
About the Author: Malcolm Bedell
My first memories of cooking start in Maine at six years old, when I wore a yellow rainslicker to avoid getting spattered by the bacon I was frying in a skillet. My interest in both Mexican cooking and recreating classic New England dishes from scratch developed while living in Mexico, on a steady diet of pork and habanero peppers. You can see more of my writing and photography online on Serious Eats, the Huffington Post, BlogHer, and Foodista, as well as in print for Downeast, Indulge, and Cigar Snob magazines.
fromawaymaine
fromawaymaine
We're Jillian and Malcolm. We cook comfort food from around the world, designed to make you feel right at home, wherever you are. Join us as we explore Maine's vibrant food culture and cook New England's classic dishes, as well as our favorite recipes From Away. 
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{ 29 comments… read them below or add one }
Thank you! Yes, gluten free and dairy free are annoyingly trendy now, but our daughter would end up horribly sick if she ate gluten and for her sake, I thank you for posting this. She misses pancakes and now she can have them.
That was meant with all sincerity – don’t want you to think it was snarky in any way. It was not. Cooking and eating is getting more difficult all the time, as she just developed a life threatening nut allergy and tree fruit (peaches, apples etc) allergy. Sometimes she just sighs and says “I can’t eat that”, and that list is getting longer.
I didn’t take it as snarky at all, Joanne! Thank you so much for writing, and I hope your daughter likes these pancakes!
eggs. too bad. does egg replacer or silken tofu work?
I haven’t the foggiest. Anyone feel like trying it?
Have you ever tried a flax egg? One Tablespoon ground flax to three Tablespoons water/liquid. Mix and let it set in the fridge for ten minutes. Much healthier than tofu or egg replacer. You can also use chia seed.
Okay, I’ve seen this idea wallpapering Pinterest, and, I’ll admit – I have been tempted (because, alas, they are gluten-free, and so am I). BUT, how do they TASTE? Most of the things I have tried are Meh! at best…
They taste DELICIOUS! Particularly drenched in maple syrup.
These are like-a miracle! And they look really good.
can’t you use flax seeds to replace eggs?
Hmmm … interesting. And on the menu for Sunday morning. Because I am not eating wheat gluten not because I’ve been diagnosed with gluten intolerance, but because the eliminating of wheat improves my arthritis x1000. That said, most of the alternative recipes are lacking. Witness the web-side hysteria over “Oopsie Rolls.” They are a dreadful soft, fluffy, type of pseudo bread, alleged by those who’ve never eaten actual good bread as a suitable substitute for everything from sandwich slices to hamburger buns. Nasty. I have made a sort of pancake with eggs, cream cheese, vanilla, etc. They’re fairly tasty, though thin and not very bready. A nice conveyance from plate to mouth for large quantities of butter and sugar. But these … your photo makes it look as if they actually have some substance, some fluff. Is this true? I can’t imagine it, but I’ll give it a shot.
The secret to getting a little lift in your batter is definitely in the baking powder. They get much fluffier and less crepe-like that way.
I actually was only old, not drunk, when I wrote that. Oh how I wish for an edit button.
I bet a touch of vanilla, or vanilla bean would be good in there too! When my bananas get brown and I don’t have immediate plans for them I just toss them in the freezer, then thaw before using – makes the mashing process easier too!
No doubt! A little vanilla, some chopped nuts, some chocolate chips…there are tons of ways to customize these pancakes!
I made these pancakes this morning, and they were easy and delicious! They prepped and cooked just like you said they would, and the picture I took looked just like the one you posted. They reminded me of crepes! My gluten-free husband loved them. Thank you!
So glad to hear they turned out well! Thanks for writing, Cindy!
I am going to try these tomorrow. We just found out our infant has a milk allergy, and since I am nursing that means I am dairy free for awhile. Thanks!
What a ool way to make pancakes!!! I’ll have to try it! Thanks! =)
Wow! These actually look like pancakes made with flour!
I first saw this recipe when Cassey Ho of Blogilates shared hers, and I was afraid it would end up being a banana omelet. But seeing yours, I never would have guessed there’s no flour! Probably won’t miss it either. I gotta try this now.
Nope…adding a little baking powder gives them plenty of lift. Try it!
They really do look as fluffy as ‘real’ pancakes! I make similar egg pancakes but using canned pumpkin puree instead of banana and then just adding a mix of pumpkin pie spices and maple syrup for sweetness. Delicious and a really quick breakfast
I’ve got all [two] ingredients ready at hand, so ready for some pancakes! I would think that whipping up the egg whites separately and folding them in later, plus the baking powder as well would help add a little extra lift as well. We shall see!! Thanks! :3
How many does this make? I know you said it serves two but how many per serving? I am so excited to make these! Thanks for sharing!
Your mileage may vary, Katherine. The photos you see here are the result of halving the recipe.
Thanks for this recipe, my picky 3 year old ate 2 of these, which means she ate probably close to a whole egg and half a banana without even knowing it. She’s eat both in whole form, but not nearly as much.
My wife and I enjoyed them as well, these will definitely make it into the rotation.
These look awesome; I will definitely be trying them soon. Also, it’s great to see a great food blog from my hometown … I’m down in VA now, but always stop at Wasses’ every time I’m back home.
I just tried these for breakfast this morning! I spiced them up with a little vanilla, cinnamon, cloves and all spice, plus a tiny pinch of salt – and topped them with walnuts and maple syrup. Yummy! It took me a few pancakes to figure out that I needed to flip them before they looked ready, so a few turned out overly brown (but they still tasted good). They’re definitely moister than traditional pancakes, but they’re not as chewy or flat as crepes. I loved how quick they were to make. I’ll definitely make these again!
I have had these on my list of things to make for a long time and I finally did it. They were awesome! I added coconut flakes, chia seeds, and agave syrup on top.