Fluffy 2-Ingredient Banana Pancakes

Ingredients:4-5 small pan cakes

• 1 medium ripe banana (the riper the banana, the sweeter and fluffier your pancakes will be)
• 2 large eggs

Instructions:

• Peel the ripe banana and place it in a medium mixing bowl. Use a fork to mash thoroughly until a smooth, mostly lump-free puree forms.
• In a separate small bowl, lightly beat the two eggs (with an optional pinch of salt) until uniform and smooth.
• Pour the beaten eggs into the mashed banana. Whisk together vigorously until fully incorporated into a loose, pourable batter.
• Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with cooking spray or a drop of oil/butter if desired.
• Pour about 2 tablespoons of batter per pancake to form small rounds (smaller sizes flip much easier). Cook for 2 to 3 minutes until the bottom is golden brown and the edges look set.
• Gently slide a thin spatula underneath each pancake and carefully flip. Cook the second side for another 1 to 2 minutes until cooked through and lightly golden.
• Plate immediately and drizzle with pure maple syrup or top with your favorite fresh berries.

Pro Tips for Flawless 2-Ingredient Pancakes:

• Keep them small: Because there is no flour or gluten to provide structure, large pancakes can easily break when flipped. Stick to silver-dollar sizes (about 7–8 cm wide).
• Low and steady heat: Natural sugars from the banana caramelize quickly. Cooking over low to medium-low heat prevents the surface from burning before the center sets.
• Use a thin spatula: A flexible silicone or metal fish spatula makes sliding under these delicate pancakes effortless.