Avoid the guilt on Pancake Day with this 2-ingredient banana pancake recipe. Bananas are full of potassium and low in salt which helps keep your blood pressure low and your tummies full of yummy goodness. These easy pancakes have been circulating the internet for several years now, so we couldn’t resist sharing our favourite recipe with you.

Try out this gluten and dairy-free recipe, so you don’t miss out on such a simple treat!

Makes 8 small pancakes:


  • 1 medium ripe banana
  • 2 Large eggs


  1. Peel the banana and mash it using a fork until no large lumps remain.
  2. Wisk the eggs and pour them straight into the banana, ensuring they are fully combined.
  3. Cook for about one minute on a hot pan with butter to prevent sticking.
  4. Drop roughly two tablespoons of batter into the pan.
  5. Cook for about one minute, until the edges are cooked and the pancake looks golden brown underneath.
  6. Flip the pancakes gently using a spatula, to allow the other side to cook for a minute. You can flip the pancakes a few times in order to get them evenly browned.
  7. The pancakes are best served warm, and you may add any extra toppings you’d like.

Leftover pancakes- These banana pancakes will keep in the fridge for a few days and can be warmed in the microwave in 30-second bursts until hot. They’re not as delicious as when they’re fresh, but they make a nice snack.

We got this recipe from ‘the Kitchn’ website, for more details please click here.

Top tip:

Try drizzling lemon juice on top of your pancakes – Lemons contain vitamin C, citric acid, flavonoids, B-complex vitamins, calcium, copper, iron, magnesium, phosphorus, potassium, and fiber so they are a super healthy and flavoursome alternative to Nutella.

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