2-Ingredient Banana Pancakes

01Method

1. 1

   Prepare the batter: In a medium bowl, mash the banana into a smooth, lump-free paste. Add the eggs and gradually whisk everything together until you have a loose, pourable batter. Add any optional flavorings at this stage.

2. 2

   Cook the pancakes: Place a nonstick skillet over medium heat. Once hot, add a small amount of butter or oil and coat the pan. Spoon the batter into the pan in roughly 2-tablespoon portions, leaving space between each. The batter should sizzle immediately upon contact — adjust the heat if needed. Cook for about 1 minute until the tops look dry and the undersides are golden. Add any desired toppings to the uncooked surface now.

3. 3

   Flip and finish: Slide a thin spatula under each pancake and turn it over. Gently reshape any edges that spread. Cook for another 1 to 2 minutes until both sides are evenly browned. Flip again if a deeper color is desired.

4. 4

   Serve: Enjoy immediately with maple syrup, jam, or your preferred toppings. To serve a full batch at once, keep finished pancakes warm on a baking sheet in a low oven. Leftovers can be refrigerated or frozen between sheets of parchment paper and reheated in a toaster.