Two Ingredient Pancakes

Two Ingredient Pancakes

Recipe by Dr. DoyleCourse: Breakfast


Prep time


Cooking time




  • 1 ripe banana , with spots on the skin

  • 2 whole eggs

  • 1/2 teaspoon baking powder (optional; to help with fluffiness)

  • Optional thickeners: 2 T almond butter or 2.5 T coconut flour


  • Use a fork to mash the banana until relatively smooth. (It’s okay if there are a few small clumps.)
  • Add the mashed banana to a bowl with 2 eggs and ½ teaspoon of baking powder. Mix well with a fork or small whisk, until you can’t see clumps of baking powder anymore.
  • Pour the batter into a lightly greased skillet (you can use spray oil or butter) using roughly 3 tablespoons of batter at a time. This amount keeps them easy enough to flip. Cook on low heat for about 3-4 minutes per side. The first pancake usually takes the longest to cook, and then they cook faster after that. You should get about 6 pancakes total for 1 batch.
  • Serve these pancakes with extra sliced banana on top, and a drizzle of maple syrup, if desired.