Two Ingredient Banana Pancakes (Gluten & Dairy Free)

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.”

Two Ingredient Banana Pancakes
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

Two-Ingredient Banana Pancakes
Serves 2; Adapted from multiple sources

Ingredients:

  • 2 large, ripe bananas
  • 4 eggs
  • 1/4 teaspoon baking powder (optional)

Method:

Two Ingredient Banana Pancakes

Combine all ingredients in a large bowl.

Two Ingredient Banana Pancakes

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.

Two Ingredient Banana Pancakes

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.

Two Ingredient Banana Pancakes

Malcolm Bedell

Author

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the taco-centric blog "Eat More Tacos," with writing and photography credits including Serious Eats, Down East, L.A. Weekly, The Guardian, The Huffington Post, and more. His seasonal food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater, and he finds it very silly to be trying to write this in the third person.

80 Comments
  1. 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.

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    1. Hi Joanne, hope your daughter is doing better. Our son was diagnosed with a severe form of celiac disease– it has been a transition but we are now a GF household. Pamela’s is a great GF brand with an awesome pancake mix. All the best!

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    2. I have a fabulous gluten free pancake recipe… I mean fabulous. Friends say it’s the best pancakes they have ever eaten. You can check them out at Livorganic.com
      I’ll post them tomorrow.

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  2. 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.

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    1. I also out of the blue developed life threatening nut and tree fruit allergies, after several trips to the emergency room I went to an allergist and had 5 years worth of treatment after which I have been allergy free for 7 years now after completing treatment. Please make sure your daughter sees an allergist for help.

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    2. Did you also see if the pesticides used may be of harm to her sensitivities I do not eat anything made with flour elicits a Ganic and I do not eat pasta made in the United States I don’t eat cookies made and United States I don’t meet eat cake or anything with any flour-based products whatsoever because is the GMO grown sources that’s causing the high rise in people getting sick with.
      And with other pollutions among the tender young bodies can’t fight it.
      Os there anyway to grow your own berries at least?

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    1. 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.

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  3. 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…

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    1. I think they’re delicious with just butter! I used really ripe bananas, so there was a hint of sweetness (and banana-ness, like good banana pancakes) in them. I normally don’t use sweeteners, so your mileage may vary as far as that goes. When I make them again, as I surely will, I’ll probably add the baking powder and a smidgen of salt. I might try leaving a few little chunks of banana too! I cooked them in ghee. Just made them for dinner–they looked so good that I changed the menu and made them right away. They did not disappoint.

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  4. 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.

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    1. You make a very important point, so thank you.

      Avoiding gluten is not always because of a medically diagnosed condition, sensitivity or fashion.

      I avoid all grains for my health, because I feel a thousand times better when I am grain free and because I think grain consumption is the cause of the national obesity crisis.

      It’s a choice, which we are free to make.

      I cannot wait to make these pancakes!

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      1. I find grains are very healthy and filling. I eat lots of whole grains daily and lost 60 lbs this year eating way more of these than non-grain foods. Guess it’s a preference.

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  5. 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!

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  6. 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!

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  7. 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.

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  8. 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 🙂

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  9. 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

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  10. 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.

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  11. 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.

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  12. 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!

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  13. Flax “eggs” (1 Tbsp flax meal plus 3 Tbsp water per egg) can be a good substitute for baking when you have several ingredients. They didn’t work for the pancakes. A big mushy mess in my pan!

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  14. I eat pretty much anything but I am sort of lazy so two ingredient pancakes–count me in! I had an old black banana laying around so I just made these now–fast, easy, and delicious. Everything my indolent self likes. I added a bit of cinnamon and can see how they’d be good for customizing in other ways.

    They reminded me a little of kaiserschmarrn.
    http://en.wikipedia.org/wiki/Kaiserschmarrn

    Also, I’m starting to think that bananas are the most versatile fruit. A while ago I made some one-ingredient ice cream, the one ingredient being bananas. Basically you freeze chunks of banana (better if they’re a little overripe) then just toss them in a food processor. At a certain point, chemistry magic happens and it turns into ikey. Obviously, you can improve on this by taking it into a Chunky Monkey direction….

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  15. I just tried this and it was delicious!!! I never have time on week day mornings to eat breakfast and was wondering. Does this freeze well? or re heat in the microwave good?

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  16. Will have to try these while I’m at my parents’ house. My mother has gluten allergies so doesn’t usually eat pancakes. Will try these for her to see if they’ll be a good substitute. They do look delicious though 🙂

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    1. No you are not the only one. I ended up after several tries adding coconut or almond flour till they were the consistency of reg. pancake batter or thicker. pinch of salt. plenty of coconut oil. low heat. flip after 5 min with two spatulas, one being just for the end of the cake to push against. -also, allspice and chia seeds are a lovely addition. I don’t know what the heck everyone else is doing though I never tried the baking powder because I discovered mine had aluminum in it (Clabber Girl). Hope thats helpful.

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  17. tasty, wonderful aroma. nice texture not heavy like ones made with almonds..
    i added a pinch of salt and vanilla. didn’t need sweetening due to banana.
    very nice recipe..

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  18. Does anyone know if these freeze well or how long they last in the fridge after they are cooked? i try to cook for an army on the weekends and have it last the whole week.

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  19. Also, the smaller you make them, the easier they are to flip. I like to flip the entire spatula over to get them onto the plate. Any friction makes these delicate puppies break.

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  20. I never mastered the skill of making pancakes so following this recipe if I over or undercook them- they still taste great. I used a very small amount of syrup considering the bananas added enough sweetness since they were pretty ripe. Would you suggest using coconut oil to substitute butter?

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  21. blah blah blah, so many self-indulgent mongoloids who just love to read their own comments. Has anyone actually prepared and EATEN these pancakes? SPEAK! Rest of you tools, STFU.

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  22. I am so thrilled to have found your blog via HP… I have teen age sons who won’t eat eggs ( think omelet, scrambled, quiche, et cetera), and I WILL be duping them this weekend, preparing the pancakes before they shake off their slumber. Thank you!

    A question: does the recipe double successfully?

    An anecdote- we lived around the Bangor area for eight years or so, and so I chuckled at the title of your blog. Once a Mainer implied our Maine- born children weren’t *real* Mainers, saying to us, ” That’s like taking kittens out of the oven, and calling them biscuits. But they are cunnin’ “.

    Will be a regular visitor.

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  23. Can you half this recipe? I’m the only one in the house that likes bananas,
    and I’m not sure storing the left-over batter in the fridge would be such a good idea. lol

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  24. I just made these and they are AWESOME! you dont even need syrup or butter they are delicious plain. if you use ripe bananas they pick up the sweetness of the banana very well. i could eat 100 of these. I actually rubbed a bit of canola oil on the pan because i didnt have cooking spray. i give these pancakes two thumbs up and bonus: they are kid friendly

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  25. Delicious and fun! And easy!!! I made a 1/2 batch using a smidgen of baking powder, and ate them with just a few drops of maple syrup (no butter needed). A little tricky (figuring out when to flip) for this old man who doesn’t know his way around the kitchen like he used to, but tasty! My wife loved them, too!

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  26. A Mainer from Durham living in the Exile in California here. Tried this recipe about an hour ago and it was a disaster. Those pancakes ended up tasting like scrambled eggs with bananas. A bit wet, has a texture somewhat like quiche which I don’t want in pancakes. Perhaps I did it right and just am picky, who knows? Ideally I’d like to taste the OP’s pancakes to compare but that’s unlikely going to happen. If I can muster energy to try again, I might try one banana to one egg ratio such as one of previous commenters did. Oh well!

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  27. Order a flour mixture online called Better Batter and you can make any recipe with it. It substitutes cup for cup with white or wheat flour and makes fantastic pancakes.

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  28. Really delicious and wonderfully easy! I am not gluten-intolerant, nor is ours a GF household. Just made these out of curiosity, and they are fantastic! I will definitely make them again soon! One reviewer mentioned adding a smidgen of salt–I was thinking the same thing as I was eating them. So good–thank you!

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  29. Made these this morning, I added just a touch of vanilla, they are very good for the little amount of ingredients needed! The texture reminds me of crepes. I also added just a sprinkle or two of salt to the last half of batter to see the taste difference, like that as well! Great way to use up the over ripened bananas that you dont know what to do with.

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  30. Couldn’t get this recipe to work. The bottoms burned before the pancakes firmed up enough to flip. I lowered the suggested heat all the way to medium low and had the same result. Tried butter, cooking spray, and vegetable oil. I think it’s the sugar from the bananas. Curious if anyone has any suggestions on how to avoid this? Seems like a good idea, if it could work.

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  31. Gave these a try this weekend. Unfortunately they come out very thin — almost like a scrambled egg! The taste is good, but unfortunately otherwise disappointing because they are too flimsy to flip when cooking. They do not come out fluff like a typical pancake. Has anyone else tried and experience the same thing?

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