2 Ingredient Banana Pancakes, perfect for breakfast {gluten free & dairy free} | The Pink Rose Bakery
Breakfast

2 Ingredient Breakfast Banana Pancakes

Kirsten

Hello, hello!

I am just popping by quickly today to let you know about these amazing easy and simple and delicious (of course) pancakes. I am on holiday for the next 2 weeks (well, not at work anyway) so I may be a little slower in responding to comments and keeping up to date etc. as normal. Please forgive me.

2 Ingredient Banana Pancakes, perfect for breakfast {gluten free & dairy free} | The Pink Rose Bakery

I have been eating these pancakes for breakfast for a while now. They have definitely become a staple in the breakfast menu rotation. And I know, I am incredibly late to the 2 ingredient pancake party . . . but I am here now.

I actually add in another 2 ingredients, taking the total to 4, but what is a couple of ingredients between friends? Plus, they are completely optional.

2 Ingredient Banana Pancakes, perfect for breakfast {gluten free & dairy free} | The Pink Rose Bakery

Truth be told I usually eat these rolled up – spread with almond butter and blueberries (or raspberries if the season allows) inside. Which means that by the time the last pancake has cooked I have eaten the first two already. However for photography purposes I stacked them up – spreading each one with a layer of almond butter before plonking the next one on top. I have to say that either way is good.

I know entertaining the thought of pancakes on a work day morning can sound a bit crazy, but you don’t have to weigh anything out for these, all that is required is a bit of whisking / mixing. What could be simpler?

2 Ingredient Banana Pancakes, perfect for breakfast {gluten free & dairy free} | The Pink Rose Bakery

2 Ingredient Breakfast Banana Pancakes

  • Servings: one person / 4-5 pancakes
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Ingredients:

  • 1 ripe banana (the riper the better)
  • 2 eggs
  • Optional extras – 1.5 tbsp coconut flour + 1/2 tsp ground cinnamon
  • Coconut oil to cook
  • Nut butter and berries to serve – optional

Method:

  1. Mash the banana in a bowl until it is as smooth as possible.
  2. Add the eggs and beat until fully incorporated. Add the coconut flour and cinnamon, if using, and beat in well.
  3. Heat a non-stick frying pan over a medium heat. Add a small amount of coconut oil and swirl it around the pan.
  4. Pour approximately 1/4 cup of the batter into the pan and cook for a couple of minutes – the bottom should be brown and the edges should turn opaque. Flip over and cook for a minute on the other side.
  5. Transfer the pancake to a plate and repeat until you have used all the batter, adding a little more coconut oil to the pan as needed.
  6. Spread each pancake with nut butter and either roll up around some berries or scatter them over the top.

© The Pink Rose Bakery 2015

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