The 4-Ingredient Recipe I Make Every Morning for My Picky Toddler

On school mornings, I need something fast that my two-year will devour every single time even when he’s under the weather. Enter Food Network’s Two-Ingredient Easy Banana Pancakes. I’ve tweaked the recipe a tad, but the gist is the same: no added sweeteners. When I make a single serving (4 to 5 pancakes), the process takes me 10 minutes from start to table. The pancakes aren’t messy, keep well and can travel in case the morning derails and he needs to eat breakfast in his stroller on our commute uptown. Leftovers can be reheated or even just eaten cold as an incredible post-school snack. I swear if I were a TikToker, I’d post my take and it would go viral. Instead, I’m laying out my wisdom here.

The Ingredients

1 overripe banana: Start with a medium overripe banana that has visible brown spots all over it. I’m talking about the kind that’s destined for banana bread. You need an extra sweet banana because there are no other sweeteners. Yes, I have a rotation of constantly ripening bananas on my countertop.

½ large egg: I whisk the egg in the mixing bowl, divide it in half and save the second half for breakfast the next day.

1 spoonful or tablespoon of whole wheat flour: The original recipe doesn’t call for this, but I’ve found that a bit of whole wheat flour gives theses pancakes a realistic fluffy pancake-like texture.

Pinch of baking powder: The original recipe also doesn’t call for this, but baking powder adds nice fluffiness to the pancakes.

Pinch of cinnamon or pumpkin pie spice: I find this is a must. Warm baking spices trick your brain into thinking the pancakes are sweeter than they actually are.

Step 1: Whisk the egg

Whisk the egg in a small mixing bowl then pour off half and reserve it for another batch of pancakes.

Step 2: Mash the rest of the ingredients together with a fork

Add the banana, flour, baking powder and spice to the egg mixture.

Mash the mixture with a fork until a batter forms. The mixture should be pretty smooth but it’s okay if there are a few small little banana flecks.

Step 3: Cook the pancakes

Spoon the pancakes into nonstick skillet heated over medium. I sometimes add the tiniest sliver of butter to the pan when I’m feeling generous, but this is totally optional. As I mentioned, you’ll get 4 to 5 pancakes. Cook them until starting to set, golden-brown on one side and bubbles appear, about 2 minutes.

Flip and cook until the second side is golden.

How to Store These Easy Pancakes

The pancakes will keep for up to two days in the fridge. Reheat them gently in a pan to serve them.