2-Ingredient Banana Pancakes

Seriously?!? A pancake recipe that really only takes two ingredients? The answer is yes!

I first heard about these pancakes about a year ago, and eagerly tried the recipe. I mean, when I found out I was gluten intolerant I thought pancakes were on my do-not-eat list forever. So I was super excited thinking I would be able to eat them again. Unfortunately I didn’t care for them at all. They had a heavy texture, and the flavor was egg-y and bland. So I sadly gave up on the idea.

Fast forward one year, and I was in search of something new to mix my breakfast menu up a little, especially after finding out that I’m allergic to egg yolks late last year. One can only eat scrambled egg whites so many times before they tire of them. That long ago rejected recipe popped into my head again, and the idea of making them with egg whites instead of whole eggs would hopefully make for a lighter and tastier pancake I thought. I was right! Introducing the new and improved 2-Ingredient Banana Pancakes!

These pancakes are top notch in the taste department, couldn’t be easier to whip up, grain and gluten free, dairy free, no added sugar, and can be adapted in so many ways. Add some cinnamon and vanilla to turn them into Banana Bread Pancakes. Sprinkle some Enjoy Life chocolate chips on top of the pancake while the first side is cooking to make Chocolate Dipped Banana Pancakes. Or blend in 2 tablespoons of pumpkin puree, along with some pumpkin pie spice to make Pumpkin Pie Pancakes.

These pancakes are sweet, and bursting with banana flavor. But don’t expect them to taste like a traditional pancake, the texture is more similar to a thick crepe.

2-Ingredient Banana Pancakes

Ingredients

1 ripe, medium banana
3 egg whites

Directions

Peel the banana and place in a bowl. Mash with a fork until smooth.
Add the egg whites and whisk with the fork until the egg whites are frothy, and are fully combined with the banana.
Heat a non-stick skillet over medium heat. Add a small pat of butter and swirl to coat the pan.
Pour banana mixture in by 1/4 cup amounts. Cook until the edges are dry and golden brown on the bottom. (This took about 2 minutes for me) Be careful, they can burn quickly if you aren't watchful. Carefully flip with a spatula and continue cooking until golden brown on the other side. (1 - 2 minutes).
Serve warm with your choice of toppings.

Notes

*I think the texture is just fine the way it is. But if you would prefer a smoother batter, just add the banana and egg whites into a blender and blend until smooth.

*I wouldn't recommend using really ripe bananas for this recipe. The riper a banana is, the stronger it taste. I used bananas that were just starting to develop brown spots on them, and the flavor was just right. {See photo above}.

*You can top your pancakes with a little pure maple syrup if you'd like, but I find them plenty sweet enough as is, and eat them plain.

http://angelshomestead.com/2-ingredient-banana-pancakes/

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april

April is a dedicated wife and mother of five, as well as Mamaw to two adorable grandbabies. She resides in Southern Indiana, along with her husband Joe and their daughter Melissa, and enjoys the quite life on their 3 acre homestead. She enjoys blogging about her adventures in frugal and healthy, grain-free cooking, gardening, household tips, and her family. April is also the owner and writer of The Secret Recipe Club, the fun Secret Santa of the food blog world.