Dessert
Two-Ingredient Banana Pancakes
Ripe banana and eggs melt into tender pancakes with caramelized edges and a custardy center that tastes naturally sweet and comforting.
- Total
- 26 min
- Prep
- 8 min
- Cook
- 18 min
- Serves
- 2
Nutrition per Serving
- Calories
- 124
- Protein
- 7g
- Carbs
- 14g
- Fat
- 5g
- Fiber
- 2g
- Sugar
- 7g
- Sodium
- 72mg
Ingredients
- 2 large eggs
- 1 medium banana
Instructions
- Puree eggs and banana in a blender until smooth.
- Lightly oil a large nonstick skillet (see Tip) and heat over medium heat. Using 2 tablespoons of batter for each pancake, drop 4 mounds of batter into the pan. Cook until bubbles appear on the surface and the edges look dry, 2 to 4 minutes. Using a thin spatula, gently flip the pancakes and cook until browned on the bottom, 1 to 2 minutes more. Transfer the pancakes to a plate. Lightly oil the pan again and repeat with the remaining batter. Additional reporting by Carrie Myers, M.S. and Jan Valdez