Maybe you woke up early to whip up a tall stack of pancakes, only to find the fridge and pantry looking sparse. Or you’re making brunch for someone with a dairy (and gluten) allergy. But your delicious plans actually aren’t in shambles, as long as you have two key ingredients: bananas and eggs.
True, without milk or flour, they won’t be the light and fluffy flapjacks you’re used to. But they’ll still be deliciously golden brown with crispy edges and soft in the middle—plus they’re protein-packed and an excellent vehicle for maple syrup. Here’s how to make the easiest two-ingredient pancakes without milk or flour.
1 ripe medium banana (the riper, the better)
Oil as needed
Flavorings and mix-ins (optional)
Step 1: Make the batter
Peel the banana and break it into small pieces. Place the banana pieces into a small or medium bowl and, using a fork, mash the banana until it’s completely soft and almost pudding-like. (Some small lumps are OK.) At this point, you can add flavorings (like vanilla or cinnamon) if you desire. In a separate bowl, crack the eggs and beat them with a fork. Pour the eggs into the banana mixture and stir until combined. The batter will be loose, but that’s OK.
Step 2: Cook the pancakes
Heat a griddle, cast iron skillet or nonstick pan over medium heat, then add enough oil to lightly coat the bottom of the pan. Using a ladle, cookie scoop or quarter-cup measuring cup, scoop a small amount of batter (two to three tablespoons) into the skillet. Repeat with the remaining batter, but don’t overcrowd the skillet. Cook the pancakes until just set and golden brown on one side, about 2 minutes. If you want to add mix-ins (like chocolate chips or nuts), now is the time. Using a spatula, very gently flip the pancakes and continue cooking until the second side is golden brown, about 2 minutes more. Serve with maple syrup, honey or jam (or, you know, more chocolate chips).