Two Ingredient Pancakes

We are forever on the hunt for breakfast ideas that are quick and simple. We do eggs, avocado toast, chia pudding, oats, smoothies, you name it, but sometimes we have a hankering for PANCAKES.

Except one problem: we try to do things gluten free, dairy free, and grain free around here, which makes pancake recipes feel like medieval alchemy. 

Enter the two ingredient pancake recipe. That's right folks, just TWO ingredients that satisfy the gluten free, dairy free, grain free requirement (these are also sugar free, nut free, paleo!). 

What are they?

Eggs + Bananas.

These pancakes are the They are not as doughy and thick as regular pancakes, but are instead like if a crepe and a pancake had a baby. Better than your average, in my opinion.

Although the batter calls for only two ingredients, you can mix it up by tossing in some cinnamon, vanilla, frozen berries, cacao chips, etc. And of course, ingredients on top are endless.


SERVES: 2 (about 4-5 thin 4" pancakes per person) 


  • 4 eggs
  • 2 ripe bananas
  • 1 teaspoon vanilla extract (optional)
  • 1/2 teaspoon cinnamon (optional)
  • 2 tablespoons of coconut oil


  1. Crack eggs into a bowl, and add in peeled and chopped bananas.
  2. Mash with a fork, or use an electric mixer or immersion blender to combine ingredients until smooth. The batter should be a bit runnier than regular pancake batter.
  3. Over a medium-low flame, melt 2 tablespoons of coconut oil in a skillet. Make sure the coconut oil is evenly distributed amongst the pan.
  4. Pour about 1/4 cup of batter per pancake. Cook until they start to bubble (about 2-3 minutes) and flip, cook another 30-60 seconds on the opposite side. 
  5. Pancakes are done when they are golden brown.
  6. Serve with your favorite toppings. We added blueberries, shredded coconut, walnuts, and fresh strawberries. Delicious.


Let us know what you think below!