These 2-ingredient pancakes use one simple method for 4 flavors and are so quick to make!
Mash the banana with a fork in a medium bowl. Crack the eggs into the same bowl and stir together. The batter will be very runny. Or place the banana into a blender with the egg and blend.
Place a nonstick or cast iron skillet or griddle over medium heat. (I prefer nonstick.) Add a small slice of butter or oil.
Spread the butter or oil with a spatula to coat the bottom of the pan. Place 1 tablespoon batter into the pan to make small pancakes.
Cook until the edges start to set and the bottoms are lightly browned, about 1 minute. Additional flavor option: use pumpkin puree instead of the banana.
Flip carefully and cook for an additional minute. (These are delicate so try to get your spatula halfway under the pancake, then carefully turn over.)
Remove from pan—the pancakes will be very soft and tender—and serve with any desired toppings. Additional flavor option: Use mashed sweet potato instead of banana.
Let pancakes cool fully on a wire rack. Store in an airtight container in the fridge for up to 3 days. Reheat briefly to serve.
– Add ⅛ teaspoon baking powder for fluffier pancakes. – Add ¼ teaspoon cinnamon or pure vanilla extract for additional flavor.
It may take a bit to get the hang of the process—these are delicate pancakes with a texture that’s sort of custardy like French toast, so be gentle when flipping them.