Save My teenage daughter stumbled into the kitchen last Sunday morning, clutching three speckled bananas like they were contraband. She'd read somewhere that two ingredients could make magic happen, and the skepticism in her eyes was exactly what made me grab a bowl. Fifteen minutes later, we were standing at the stove, watching these improbable little pancakes puff up, and her expression shifted from doubtful to delighted. That morning turned into a tradition we now claim as our own special thing.
Last winter, my friend Sarah came over for breakfast after a rough week. I made these, watching her face soften as she took that first bite, warm and sweet without being heavy. We sat at the table for two hours, picking at berries and talking about everything and nothing, while the empty plate sat between us like a small victory.
Ingredients
- 1 large overripe banana: Those brown spots are your friends they mean maximum sweetness and the softest texture for mashing
- 2 large eggs: Room temperature eggs blend more easily creating that perfect uniform batter
Instructions
- Mash your banana:
- Use a fork or potato masher to break it down until smooth with only tiny lumps remaining
- Whisk and combine:
- Beat the eggs in a separate bowl then pour them into your banana mixing until everything becomes one golden batter
- Heat your pan:
- Set a nonstick skillet over mediumlow heat adding just a touch of oil or butter if you like
- Pour and wait:
- Scoop about two tablespoons per pancake making them roughly three inches wide and watch for bubbles along the edges
- The gentle flip:
- Carefully turn each pancake when the surface looks set and cook another minute or two until golden
Save My brother who claims to hate healthy anything tried one on a dare last month. He ate four then asked if I had more bananas which felt like the ultimate win.
Getting The Texture Right
The trick is really in the mashing. Leave too many chunks and you get weird banana bits. Take it all the way to smooth and the pancakes hold together beautifully.
Flavor Twists That Work
Sometimes I add a pinch of cinnamon or splash of vanilla especially when I want them to feel like a weekend treat. A tiny dash of nutmeg makes them taste like breakfast at a fancy brunch spot.
Serving Ideas
Fresh berries add brightness while chopped nuts bring crunch. A dollop of Greek yogurt makes them feel substantial and a drizzle of honey or maple syrup never hurt anyone.
- Try almond butter for extra protein and richness
- A squeeze of lemon juice brightens everything
- Leftovers actually reheat well in the toaster
Save Simple honest food that somehow feels like a hug on a plate.
Cooking Questions & Answers
- → Why do I need brown bananas?
Brown, spotty bananas are essential because they're much sweeter and softer than yellow ones. As bananas ripen, their starch converts to sugar, providing natural sweetness to your pancakes without added sweeteners. They also mash more easily, creating a smoother batter.
- → Can I make the batter ahead of time?
It's best to make the batter fresh right before cooking. The mixture can become watery if it sits too long due to the bananas releasing moisture. However, you can mash your bananas ahead of time and store them in the refrigerator for up to 24 hours.
- → Why are my pancakes falling apart?
These pancakes are delicate because they lack flour. Make sure your skillet is properly heated before adding batter, and let them cook until the edges are set before flipping. Use a thin spatula and flip gently in one swift motion.
- → Can I add other ingredients?
Absolutely! A pinch of cinnamon or vanilla extract enhances the flavor wonderfully. Some people add a tablespoon of almond flour or coconut flour for more structure. Just keep additions minimal to maintain the simple two-ingredient spirit.
- → How do I store leftovers?
Leftover pancakes can be stored in an airtight container in the refrigerator for 2-3 days. Reheat gently in a skillet or microwave. You can also freeze them for up to a month—place parchment paper between layers to prevent sticking.
- → Are these suitable for babies and toddlers?
Yes! These pancakes are perfect for little ones since they contain no added sugar, salt, or potential allergens beyond eggs. They're soft, easy to chew, and packed with potassium and protein from the bananas and eggs.