The Mystery of the Two-Ingredient Pancake

Two-ingredient pancakes. Yep, you read that right. And if you’ve been hanging out on the internets lately, you’ve probably seen this phrase creeping around. Banana + egg = pancake. I know what you’re thinking.

Come on now, don’t pee in my eye and tell me it’s raining. An egg and a banana coming together to taste like a delicious, fluffy, buttery pancake? Not possible. 

Because I thought it too. And after thorough testing, I have confirmed that it is, in fact, a big, fat lie. The two-ingredient pancake does not taste anything like a real pancake. I know, I almost fell over in my chair too. (Not).

However, let me explain a little bit more. While the two-ingredient pancake does not taste like an actual pancake, it does have a few things going for it. First of all, it does taste…good. I was a bit worried that it was going to taste like a banana-flavored omelette (which did not sound at all appealing to my taste buds), but thankfully that was not the case. It tastes more like a thin eggy…pancake. I made my pancake a three-ingredient pancake and added a teaspoon of ground flax seed, which may have helped a little bit with the texture. I topped it with peanut butter, sliced apple, sliced almonds, and hemp hearts, but the topping possibilities are really quite endless. The banana provides so much sweetness that I did not feel the need to add syrup or honey.

Secondly, I felt surprisingly satisfied afterwards. Mind you, I did make two pancakes. I wake up ravenous every morning and an egg and a banana ain’t going to tame this hungry beast. I’m not one of those girls who can eat like a bird and be a happy camper. I get hangry (which in case you’re behind with the times, is the equivalent of hunger-fueled anger). Anyways, my two pancakes left me feeling full for a few hours afterwards. Two pancakes paired with a piece of fruit made a really great breakfast to start the day.

Thirdly, these “pancakes” are a great option for anyone looking for gluten-free breakfast meals. Whether you’re on a gluten-free diet, or are trying to change things up a bit, these pancakes would be a great option to throw into the breakfast rotation. Here is the nutritional information for one pancake (with 1 tsp. ground flax).

And finally, if you’re like me and have more ripe bananas hanging out in your freezer than you know what to do with, these pancakes will help you work through your supply. Oh, and if you start your day off with these pancakes, you can totally not feel bad about eating cookies for the rest of the day. Kidding. (sort of)

Two-Ingredient Pancakes

1 small (very) ripe banana, mashed

1 large egg

1 tsp. ground flax (optional)

Toppings: Nut butter, hemp hearts, fruit, coconut, nuts, agave, whatever your little heart desires!

Mix the egg and banana together well. Add the ground flax, if desired. Heat a skillet over medium heat and spray with non-stick spray. Pour the mixture into the skillet. Allow the pancake to cook for a few minutes. Once it is easy to flip, do so and allow to cook for another few minutes. Serve immediately with the toppings of your choice!

Disclaimer: The only way I would choose these pancakes over real pancakes would be if the world was ending and the only way to save it would be to never eat real pancakes again, but…in the name of health, these are a pretty great option. Try ’em!