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.