EasyGluten-Free

Two-Ingredient Banana Pancakes (Naturally Gluten-Free)

Name: Two-Ingredient Banana Pancakes (Naturally Gluten-Free)
Prep time: 3 min
Cook time: 10 min
Total time: 13 min
Yield: 2 servings
Cuisine: British
Ingredients: 1 large very ripe banana, the riper the better; 2 large eggs; 1 tsp vegetable oil, for the pan

Prep 3 minsCook 10 minsServes 2£0.40/servingDessert

Two-ingredient banana pancakes require no flour, no milk, and no added sugar. One ripe banana mashed with two eggs produces a batter that holds together in the pan and cooks into small, dense, naturally sweet pancakes. The riper the banana, the sweeter the result. These will not taste like a conventional pancake -- they are denser and more custardy -- but they are genuinely quick, genuinely gluten-free, and genuinely good. Useful for Pancake Day when someone at the table cannot eat wheat, and more satisfying than most gluten-free substitutes.

Gluten-Free Two-Ingredient Banana Pancakes (Naturally Gluten-Free) — dessert pancake recipe served on a plate, photographed from above

Ingredients

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1 largevery ripe banana, the riper the better
2large eggs
1 tspvegetable oil, for the pan

Method

1
Mash the banana thoroughly in a bowl until no large lumps remain.
The more thoroughly mashed, the smoother the pancake. A fork works, but a hand blender produces a more uniform batter.
2
Add the eggs and whisk together until fully combined.
3
Heat a non-stick pan over medium-low heat. Add a thin wipe of oil.
Medium-low rather than medium-high. These burn easily because of the natural sugars in the banana.
4
Pour small rounds of batter -- about 3 tablespoons per pancake. These should be small (8-10cm) to be manageable.
Larger pancakes are difficult to flip without breaking.
5
Cook for 2 minutes until the surface looks set and the underside is golden. Flip carefully and cook for 1 further minute.
These are more fragile than flour-based pancakes. A thin spatula and a confident flip help.
6
Serve immediately with whatever topping you prefer.

Pro Tips

→Use the ripest banana you can find -- overripe bananas with brown spots are ideal and significantly sweeter.
→Keep these small. Large two-ingredient pancakes break when flipped.
→Medium-low heat. The banana sugars burn faster than flour.

Topping Ideas

Maple syrup and sliced bananaPeanut butter and honeyBerries and coconut yoghurtPlain -- they are sweet enough

Terms in this recipe

Crepes Suzette Crepe Blini

Defined in the Pancake Day glossary.

Questions & answers

Do two-ingredient banana pancakes taste like normal pancakes?⌄

Two-ingredient banana pancakes are denser and more custardy than flour-based pancakes. They have a pronounced banana flavour and a sweeter, slightly eggy taste. They are best understood as a different thing from a conventional pancake rather than a replacement -- genuinely good on their own terms.

Why do my banana pancakes fall apart?⌄

Banana pancakes are more fragile than flour-based pancakes because there is no gluten structure to hold them together. Keep them small (8-10cm maximum), cook over medium-low heat, and use a thin, flexible spatula for flipping. Making sure the banana is very thoroughly mashed also helps.

Can I add anything to two-ingredient banana pancakes?⌄

A pinch of cinnamon, a splash of vanilla extract, or a tablespoon of almond butter can all be added without affecting the structure. A tablespoon of oats adds texture and slightly more substance. Nut butters make the batter slightly richer and easier to flip.

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30m£0.80

Two-Ingredient Banana Pancakes (Naturally Gluten-Free)

Ingredients

Method

Pro Tips

Topping Ideas

Terms in this recipe

Questions & answers

Get the Full Pancake Day Plan

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