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Egg Banana Pancakes Recipe Tutorial Elizabeth Rider

Easy 2-Ingredient Healthy Pancake Recipe + Tutorial

  • Author: Elizabeth Rider
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: varies
  • Category: Breakfast
  • Cuisine: Dairy-Free, Gluten-Free, Paleo



  • 1 medium to large ripe banana
  • 2 large eggs
  • Optional and recommended: a dash of sea salt (1/8 teaspoon), a dash of pure vanilla extract (1/4 teaspoon), and/or a dash of cinnamon (1/4 teaspoon)


  1. Preheat your cast iron pan over medium heat for 10 minutes. A nice medium heat is important; if the pan is too hot they’ll burn but if it’s not hot enough they won’t set. If you have a newer/professional-style gas stovetop start with medium-low heat because those puppies have more power than a standard stovetop.
  2. While the pan preheats, mix your ingredients into a smooth batter. I use a hand mixer because I find it easy, but you can use a blender, mixer or do it by hand by mashing the banana really well then mixing in your ingredients. Regardless of the method, mix until well combined, about 30-60 seconds, but don’t whip too much air into it (eggs will eventually whip up into foam if you let it go too long).
  3. Add about 1/2 teaspoon coconut oil to the pan and spread it around with your spatula right before you add the batter. Don’t preheat the oil with the pan because it will get too hot. Grapeseed oil or macadamia nut oil can work too, but olive oil doesn’t have a high enough flash point and will smoke too much. Coconut oil is healthy, can withstand high heat, and adds a very light yummy flavor to the pancakes so it’s my oil of choice here. *Per The American College of Allergy, Asthma & Immunology: “Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut.” If you’re concerned with a nut allergy use grapeseed oil.
  4. Using a 1/4 cup measuring cup, add your batter to the pan right after the coconut oil is melted (that only takes about 10 seconds.) Important! Set your kitchen timer for 2 minutes. I cook them on the first side for two minutes to allow them to properly set. Check them at 1:45 minutes, but don’t try to flip them too early. Once you get the hang of it you’ll know when to flip.
  5. Once they’re set (again, about 2 minutes give or take 10-15 seconds) use a spatula big enough to get under the entire pancake and flip them over. Cook another minute and a half (give or take 10-15 seconds) for the perfect 2-ingredient pancake.
  6. Stack ’em up! If you want, drizzle the top with 1 tablespoon of raw honey or pure maple syrup and 1/2 cup berries.