Aloha from beautiful Maui! Trying to stick to our healthy diet while on vacation has been a lot easier than I thought. We are eating a lot of grilled meats, salads, steamed veggies, eggs and fruit. I have simplified a lot of my dishes, so that I don’t spend most of my vacation cooking. This morning I only had 2 things to make breakfast with and out of necessity, these 2 ingredient flour-less pancakes were created.
One of the biggest complaints about following a grain-free diet is that the alternative flours, such as almond flour or coconut flour tend to be somewhat expensive, so making pancakes or desserts while on a budget is hard to do. This recipe is absolutely budget-friendly. Breakfast for four costs me under $3. The pancakes were sweet enough that we really didn’t need or miss any pancake syrup or alternative sweetener.
A few variations can be easily made to these 2 ingredient flour-less pancakes, adding baking soda would make them fluffier and adding coconut or almond flour should make them thicker. Cinnamon, raisins, chopped nuts, shredded coconut, or chocolate chips can also be added to the recipe.
For other breakfast treat ideas try my almond flour pancakes, chocolate banana baked pancake, cream of chocolate, breakfast porridge, or my family’s favorite breakfast, the famous banana scramble.
Ingredients:
1 medium ripe banana
2 eggs
Preparation:
- Using a blender or a bowl and a fork mash and combine the ingredients together until a batter is formed and most of the banana lumps disappear.
- In a large skillet over medium heat pour the batter to make the pancakes, grease the pan with coconut oil or butter if necessary.
- When the pancakes are starting to set and bubble on the top, turn and cook them on the other side.
- Serve as is or with your favorite syrup
- 1 medium ripe banana
- 2 eggs
- Using a blender or a bowl and a fork mash and combine the ingredients together until a batter is formed and most of the banana lumps disappear.
- In a large skillet over medium heat pour the batter to make the pancakes, grease the pan with coconut oil of butter if necessary.
- When the pancakes are starting to set and bubble on the top, turn and cook them on the other side.
- Serve as is or with your favorite syrup
edibleharmony.wordpress.com 
Made this for breakfast today! Thanks for the great and easy recipe!
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I’ve made the banana and egg pancakes before and they’re wonderful! 🙂
Shirley
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Sounds yummy! How many does this make?
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It makes about 6
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Genius! So easy, tasty and filling! Thank you for sharing your recipe.
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I see so many GF recipies that use banana and eggs. That would be great, except I’m allergic to both, as well as all melons, tropical fruits and carrots. I’m to limit root vegetables due to my carrot allergy being quite severe. I eat a lot of greens, a few squashes, nuts,seeds meat and dairy. Nearly everything I eat now iss made from scratch. Oh how I miss being able to simple whip up a couple eggs with some veggies and call it a meal.
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Have you tried my Paleo chocolate chips cookies? They are amazing!
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Food allergies and other allergies can be healed EA. Google NAET and look for a practitioner in your area.
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What are some good syrup options?
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I use either real maple syrup, almond butter with honey, a combination of warm maple syrup and coconut butter or homemade date paste, look for the recipe on the blog
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A few friends have been raving about this recipe on facebook. Your photo makes them look wonderful – I’ve got a couple of bananas on the counter that look ready – think I’ll give it a try.
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Great! Let me know how it goes
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That’s amazing–will try soon!
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I add a scoop of almond butter!
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Loved, loved, loved this recipe! Thank you so much. I was surprised how much the texture resembled white flour buttermilk pancakes. I often make almond flour pancakes, but never thought of this combination. My 16 month old at them up as well!
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Gonna try these this morning, they look yummy……
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How much baking soda do you use???
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about 1/2 tsp
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Baking soda for what??? I thought it was only bananas and eggs???
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Tracy, there is a note in the recipe intro that says you can add baking soda, coconut flour and other variations
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SO GOOD! Just made them. I added a tbsp of flax seed, and 1/4 cup of oats for extra fiber/protein. It looked water-y so I added a tsp of corn starch. Topped it with some pb and cinnamon, definitely found a new favorite. Thanks.
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I don’t like the taste of bananas cooked in something; muffins, bread, etc. I do eat raw bananas. Can you suggest a substitute for bananas in this recipe?
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someone suggested using pumpkin puree instead
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Is there a way to do this without using eggs? I’m trying to follow a vegan diet, but I do like the idea of using a banana for the batter. I recently made ice cream from bananas.
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Hi Stephan, I know that flax seeds and chia seeds can be used as egg substitute, but I’ve never tried it
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Do they… taste of banana?
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