First there were the 3-ingredient cookies, consisting of bananas, oats and raisins. Now we’re making 2-ingredient pancakes, consisting of bananas and eggs 🙂
I discovered the recipe in the summer, when it appeared on my friend Liina’s blog, and since then we’ve made them quite a few times – mostly when we have over-ripe bananas on the counter, or simply want a sweet dessert that’s ready in minutes. I’ve seen versions adding some coconut meal, ground almonds or oats, but as long as you make the pancakes small (mine are about 5 cm or 2 inches in diameter), they’ll stay together with just two ingredients as well.
These are not vegan, as they contain eggs, but they do suit most other popular diets out there. Plus the kids love them!
Note that you need ripe bananas – the riper your bananas, the sweeter and nicer the pancakes!
I’ve served them with a sprinkling of cinnamon and a drizzle of maple syrup.
Banana and egg pancakes
Serves 3 to 4
4 smallish bananas
(coconut) oil, for frying
Peel the bananas, place into a medium-sized bowl and squash with your fork. Add the eggs, whisk with your fork until combined.
Heat some (coconut) oil on a frying pan over medium low heat. Drop small amounts of batter (about 2-3 Tbsp) onto the pan and fry until golden brown on both sides, flipping half-ways.
More of those pancakes:
Liina @ Da Vahtra Residence (recipe in Estonian)
Triin @ Mõtted ja maitsed (recipe in Estonian)
Jenni @ Liemessä Ruokablogi (recipe in Finnish)
Marika @ Viljavapa keittiö (recipe in Finnish)
Panda @ Piece of Panda (recipe in Finnish)
Jenni @ Pikkuisen pippuria (recipe in Finnish)
Emmi @ Emmin ja Terhin treeniblogi (recipe in Finnish)
Tine @ FITinspiration (recipe in Danish)
Lauryn @ The Skinny Confidential (recipe in English)
Eugenie @ Eugenie Kitchen (recipe in English)
Adam @ Lifehacker (recipe in English)