Recipe: Too Easy Two-Ingredient Pancake

Breakfast Recipes

By: Chris Freytag, CPT

The beauty of this recipe lies in its simplicity and down-to-earth ingredients. When I stumbled upon the many variations of this gluten-free, grain-free and dairy-free pancake on Pinterest, I never expected them to taste so delicious and be so easy to prepare. It’s great for college students who might not have the disposable income to spend on a lot of ingredients or on-the-go adults who don’t have the time in the morning to prepare a healthy breakfast. The two ingredients are a banana and an egg, which form a great base and allow a lot of imagination in the types of spices and add-ins you want to use. I decided to go for cinnamon, nutmeg and pure maple syrup, but the options are limitless!

Total Time: 10 minutes

Yield: 1 serving(s)


  • 1 large, ripe banana
  • 1 egg
  • Optional Spices
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • Optional Toppings
  • Berries
  • Bananas
  • All-natural maple syrup (local if you can find it!)
  • Coconut whipped cream
  • Dark chocolate chips
  • Shredded coconut


  1. Mash the banana in a mixing bowl and stir in the egg until thoroughly combined.
  2. Then stir in the optional dry ingredients (cinnamon and nutmeg).
  3. Spray a pan with natural non-stick spray or melt 1 tsp. coconut oil and pour mixture into pan on medium-low heat.
  4. Cook for about 2 minutes on each side until golden brown.
  5. Enjoy with your choice of toppings!

Nutrition Information Per Serving

Serving Size: 2 pancakes

Calories: 193

Protein: 8 gram(s)

Fat: 5 gram(s)

Carbohydrates: 31 gram(s)

Fiber: 4 gram(s)

Sugar: 17 gram(s)

*Nutritional info does not include optional add-ins!

*One of the reasons this recipe is so great is that you can really add whatever flavor you want, whether that's pumpkin spice, vanilla, cardamom or peanut flour. You can mix up the add-ins however you please!

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