2 ingredient Healthy Pancakes (Gluten, grain + Diary-Free; no added sugar)

2 ingredient Healthy Pancakes (gluten free)


You know when all the stress in the world just builds up and jumps up on you?

You’re not even sure why or what it is exactly that’s causing you to teeter precariously on the edge of a breakdown.

And you sit there with your mind racing; Your heart racing; trying to figure out what to do next.

2 ingredient Healthy Pancakes (gluten free)

You could scream,

You could cry,

You could smash things.

2 ingredient Healthy Pancakes (gluten free)-1


You could make pancakes….



…you should make pancakes.


(p.s. I have to say that that is the MOST RIDICULOUSLY, HEART-MELTINGLY AWESOME .gif I’ve EVER MADE)


– the basis of the pancake is extremely simple, just roughly 1 egg per 3 or 4 tbsp of mashed banana, but I like to add a few things to it to make it more awesome:

– I really recommend adding the baking powder; it makes them fluffier, but if you enjoy a denser pancake leave it out

– I’ve made them with 2 tbsp peanut flour (aka pb2) and they’re SO AMAZING, and even more filling – even if you don’t like peanut butter, you cant actually taste it that much.

– Add flavour extract, spices and things like chopped nuts, chocolate chips fruit etc… for a personalised flavour

-Yep, that whole stack of pancakes was the whole recipe (using a slightly heaped 1/3 cup of mashed banana)

-You can use frozen bananas for this, just let them defrost and then peel and use as per usual in the recipe.

-To make a smoother batter, blend the ingredients in a food processor, blender or with a stick blender

– the recipe is adapted from various places around the internet (just google ‘2 ingredient pancakes’.. you’ll see how many people have made them!) Update!: I think I’ve found the source of the recipe, Blogilates!

2 ingredient Healthy Pancakes (gluten, grain and dairy free, no added sugar)
Basic Batter:
1 large banana, mashed (should be around 1/3 to 1/2 cup when mashed)
2 eggs
optional add ins:
1/8 tsp baking powder (see notes)
2 tbsp nut butter, pb2/peanut flour, almond flour or dessicated coconut (see notes)
1/4 tsp ground cinnamon
1/4 cup blueberries/ raspberries/ chopped nuts
2 tbsp mini chocolate chips

Peel and mash the banana, stir in the egg. Mix in any non-chunky add ins that you want (e.g. nut flours or butters, baking powder...).

Heat a non stick skillet and lightly spray with oil. Tun the heat down to medium-low.

Pour a circle of batter into the pan (I used about 1 or 2 tbsp of batter per pancake).

Cook until golden brown on the underside (around 1 minute) sprinkle on any chunky ingredients (e.g. chocolate chips, fruit, nuts, if using), then use a metal spatula to flip and cook until golden brown on the other side (30 seconds to 1 minute).

Serve warm with whatever the heck you want



  1. Angie says

    I wonder if this recipe can be used for waffles? Have you tried waffles or suggest a batter that would work for waffles that is grain free?

    • says

      I’ve used it in a waffle iron successfully. I didn’t care so much about how fluffy it is so you might want to experiment with adding more baking powder. Also, for a little more substance, you could try adding arrowroot starch and organic corn starch. I do this with my pancakes and it gives it more of a cakey texture.That would still make it grain free.

  2. Rochel says

    I made them this morning, the kids ate them as I removed them from the pan! I used 1 egg, 3/4 of a banana, a little baking soda, and cinnamon. I added little chunks of banana to the pancakes in the pan and it made them sweeter! I also used a fork to flip them and it helped make the flipping easier.
    Thank you so much!

  3. Calluna says

    My firstborn pancake tasted more like omelette than a pancake. Whatever, this recipe leaves a lot of space for experiments, so I’ll surely keep trying for better result!
    (used one egg and 1/2 banana)


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