Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Two-Ingredient Easy Banana Pancakes
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- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 30 silver-dollar pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 9
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 0 g
- Cholesterol
- 12 mg
- Sodium
- 5 mg
All you need for weekend-worthy breakfast spread are a couple of eggs and a banana. These two-ingredient pancakes are gluten free and dairy free, and the batter comes together quickly in the blender. Add little pumpkin pie spice for the perfect cozy brunch.
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 30 silver-dollar pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 9
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 0 g
- Cholesterol
- 12 mg
- Sodium
- 5 mg
Ingredients
Directions
- Blend the eggs, banana and pumpkin pie spice if using in a blender until smooth.
- Heat a large nonstick skillet or griddle over medium-low heat. Working in batches, drop silver-dollar portions of the batter (about 1 tablespoon) onto the skillet and cook until golden brown, 1 to 2 minutes per side.
Cook’s Note
If using a regular skillet or griddle, melt 1 tablespoon butter in the skillet before cooking the pancakes. Add additional butter if needed between batches, about 1 tablespoon more.
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