Pregistry’s Friday Recipe: Banana Pancakes

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These are NOT what you think.

If you were thinking traditional pancakes with sliced bananas folded into the batter, think again.

These pancakes do contain bananas, but the only other ingredient is eggs.

Yes, pancakes made from simply 2 eggs and a banana. And they’re as easy as you’d think a 2-ingredient recipe would be.

Just mash up a very ripe banana and whisk in 2 eggs. Cook as you would traditional pancakes and serve! These are delicious “as is” but the sky’s the limit in terms of the spices, mix-ins and toppings you can use:

Spices:

  • Vanilla
  • Cinnamon
  • Cardamom
  • Pumpkin spice blend

Mix-ins:

  • Chocolate chips
  • Nuts
  • Seeds
  • Granola

Toppings:

  • Fresh fruit
  • Maple syrup
  • Whipped cream

Are they identical to traditional pancakes? No. Flavorwise, the bananas definitely come through (so if you don’t like bananas then these are probably not the pancakes for you). And the texture is thinner and more delicate – closer to a crepe. But they are gluten-free, require zero prep or measuring, and are perfect for a hectic morning or quick afternoon snack.

For the best results it’s essential to use the ripest bananas possible. The more brown spots the better! This is also a great way to use up those “too ripe” bananas that we all wind up with. And because they are delicate it’s best to keep them on the small side, so they are easier to flip.

Banana Pancakes:

  • 1 very ripe banana
  • 2 large eggs
  • Vegetable oil or butter, for greasing the skillet

Peel the banana and place in a medium bowl. Use a fork to mash well, getting out as many lumps as possible (a few small lumps will remain; that’s fine). Add the eggs and whisk to blend well – the batter will be very liquidy.

If you are adding spices or extracts, add those as well. Any larger mix-ins (like chocolate chips or nuts) will be added while you’re cooking.

Heat a medium skillet (preferably non-stick) over medium heat; add a bit of vegetable oil or butter. Drop the batter by two tablespoons and cook till set around the edges and golden brown on the underside. Add any mix-ins and gently flip over (if any batter seeps out just use your spatula to push it back in). Cook the second side till golden and transfer to a plate; cover with foil to keep warm while you repeat with the remaining batter.

Serve immediately.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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