Quick Banana & Egg Pancake
Fluffy two-ingredient pancakes made with just banana and eggs - naturally sweet and gluten-free.
15Min
2Servings
175Cal
EasyLevel
VegetarianGluten freeKid friendlygluten-freevegetarian
#quick#easy#gluten-free#banana#pancake
Equipment
Mixing bowl
Whisk
Non-stick frying pan
Spatula
Serving plate
Ingredients
Main ingredients
banana (ripe)
1 piece
egg (large)
2 piece
Instructions
1
Prepare batter
Mash the ripe banana in a bowl until smooth, then whisk in the eggs until well combined.
3 min
Mash banana thoroughly to avoid lumps in the pancakes
2
Cook pancakes
Heat a non-stick pan over medium heat. Pour small portions of batter and cook until golden, then flip.
10 minMedium heattimer 2 min
Use medium heat to prevent burning while ensuring even cooking
3
Serve
Transfer cooked pancakes to a plate and serve warm with desired toppings.
2 min
Original recipe
Storage
Fridge: 2 days
Freezer: 30 days
Reheat: Microwave 30-45 seconds or warm in pan
Best eaten fresh, but can be stored with parchment between layers
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