These easy banana pancakes only need two ingredients and a fork, for the tenderest little morsels of sweet banana goodness.
Cooking with Meredith
Kids love pancakes, and Meredith had fun making the easiest pancakes ever. You just need two ingredients:
That’s right – an egg and a banana – that’s all it takes.
If your kids are old enough to use the stove, they can make these pancakes lickety split.
And if you’re a grown-up and looking for a quick snack for yourself, or to feed your kids after school, or if you need to feed the crew a breakfast in a hurry in the mornings, then these pancakes are for you, too! Plus they’re a good source of protein from the egg, and vitamin B6, manganese, and potassium from the banana! Good for any time of the day.
The bananas provide just the right amount of sweetness, so you can serve the little pancakes with some yogurt, unsweetened applesauce, or fresh fruit! Or if you want to gild the lily – go all out and serve them with a dollop of sour cream and a drizzle of maple syrup.
Try adding a touch of cinnamon to the batter if you want to change it up, or beat in a bit of unsweetened cocoa powder to make chocolate banana pancakes. Toss in a few dried currants or cranberries, too. For grown-ups, add a touch of matcha powder. Let your imagination guide you.
Easy Peasy Two-Ingredient Banana Pancakes
- 1 egg
- 1 banana
- coconut oil or other oil for cooking the pancakes
In a shallow bowl, mash the banana with a fork or a potato masher until it is like pudding with a few lumps in it. Crack in the egg.
Use a fork or a whisk to beat the banana and egg together until they start to get frothy.
Heat a heavy bottomed skillet or a non-stick skillet over medium-low heat (set the temperature one notch lower than you’d cook regular pancakes at). Place about ½ teaspoon of coconut oil into the pan and when it’s melted, spread it around to coat the bottom of the pan.
Pour a small amount of batter – about 1½ tablespoons – into the pan for each pancake. The batter should spread out into a 2 to 3 inch (5-7 cm) pancake. If you make the pancakes too big, they are hard to flip. Don’t cook more than 4 pancakes at once, and make sure they are spread out evenly in the pan.
When the edges look set and the bottom is golden brown when you lift up one corner of a pancake to peek, flip them over. This takes a bit of practice, but once you get the hang of it, it’s not too hard. Use a spatula and slide it gently under the pancake as far as it will go, then only lift the pancake up until the bottom edge is still touching the pan, then quickly flip the pancake over into the same spot it was in on the first side.
Cook the other side until it is golden brown, too.
Makes 8 to 9 little pancakes (2½ inches), depending on how big the banana and the egg were.
For more fun kitchen projects to make with kids, see the ‘Cooking With Kids’ series.
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