Did you know you can make pancakes out of just two commonly found ingredients? These pancakes also happen to be dairy-free, gluten-free, grain-free, and Paleo. They are inexpensive. They are fast and easy to make. They are endlessly adaptable. They are easy for babies to eat. Oh, and they are really, really tasty.

So what are the two ingredients?

Eggs and bananas! It’s really incredible how they come together to make a pancake strikingly similar to their flour-based counterpart. They are delightfully eggy but without tasting like scrambled eggs or a frittata – still very much a pancake. The bananas give them the perfect sweetness, so no syrup is required. We love them simply with butter or sometimes a smearing of peanut butter.

While we usually don’t stray far from the two-ingredient recipe, there are some ways you can tailor these pancakes to suit your taste. Here are some optional add-ins:

  • 1/8 tsp baking powder to make them fluffier (we prefer thin, crêpe-like pancakes)
  • 2-4 tbsp coconut flour or all-purpose flour for additional volume
  • 4 tbsp blueberries or strawberries
  • 2 tbsp mini chocolate chips
  • 2-4 tbsp peanut butter
  • dessicated coconut
  • spices (we often add 1 tsp cinnamon)

We’ve been making and eating these pancakes for a while now, so although they are really simple I have some tips for you:

  • I’ve made these in a bowl by mashing the bananas by hand and then whisking in the eggs. It will still be delicious but the blender method is both faster and eliminates and chunks of banana. If you clean the blender right afterward it’s no more of a hassle than cleaning a mixing bowl.
  • I tend to cook other pancakes over medium-high heat, but two-ingredient pancakes will get toasty fast, so medium heat is the way to go. This is especially true if you add peanut butter, which also burns quickly.
  • Wait until the pancakes are almost cooked through before flipping, or else the uncooked batter on the top will drip out as you flip them. For the same reason, it’s helpful to make relatively small pancakes. I find 2 tbsp of batter to make the right size for flipping, and the perfect size for little hands!
  • They freeze and re-heat well, so feel free to cook up a big batch for pre-made breakfasts or snacks throughout the week.

Two Ingredient Pancakes

2 ripe bananas
4 eggs
butter or coconut oil for frying

1. Add the bananas and eggs to a blender and process just until smooth.

2. Heat a large pan over medium heat and add enough butter or coconut oil to coat. Once the pan is hot, pour 2-3 tablespoons of batter per pancake. When pancake is cooked along bottom and sides (you will be able to see that the sides are cooked), flip and cook for another minute.

Serves 1 mama + 1 baby