Two Ingredient Banana Pancakes No Flour No Sugar (Fluffy and High Protein)
Some mornings you just need something fast, nourishing and genuinely delicious without a pile of dishes to wash up afterwards. These two ingredient banana pancakes with no flour and no sugar are exactly that. All you need is one ripe banana and two eggs, and you have a breakfast that feels indulgent but is actually doing your body a real favour. No refined carbs, no added sweeteners, no complicated steps. Just real food that comes together in minutes.
The magic here is in the banana. A ripe banana, the kind with brown spots on the skin, is naturally sweet enough that you will never miss the sugar. It also acts as a binder in place of flour, giving these pancakes a tender, slightly custardy texture that sits somewhere between a classic pancake and a crepe. The eggs bring the protein, helping you feel full and energised well into the morning. Together they create a batter that is naturally gluten-free, dairy-free and paleo-friendly, with no substitutions needed. Each serving provides around 14 grams of protein and keeps calories impressively low at roughly 180 per serving.
Cooking these pancakes is straightforward, but there are a couple of small things that make a big difference. First, use a non-stick pan and keep the heat at medium-low. Higher heat will cause them to brown on the outside before the centre sets, which makes flipping tricky. Second, keep your pancakes small, about the size of a large cookie. Smaller pancakes hold together far better than large ones because the batter is softer than a flour-based mix. A dessert spoon or small ladle works perfectly for portioning. Give each pancake plenty of time on the first side before you attempt to flip, and use a thin, wide spatula to slide underneath with confidence. Patience here is your best tool.
For toppings, you honestly do not need much. A spoonful of natural almond butter, a handful of fresh berries or a drizzle of raw honey all work beautifully without undermining the healthy profile of the recipe. If you want to boost the nutrition further without adding more ingredients to the base, a pinch of cinnamon stirred into the batter adds warmth and helps regulate blood sugar. A tiny splash of pure vanilla extract is another option that elevates the flavour without adding any sugar. These two ingredient banana pancakes are one of those rare recipes that genuinely deliver on the promise of healthy and tasty at the same time, and once you make them once, they will become a regular part of your morning rotation.
Ingredients
- 2 large ripe bananas (look for bananas with brown spots for maximum natural sweetness)
- 4 large eggs (free-range eggs give the best flavour and colour)
- 0.3 tsp ground cinnamon (optional but highly recommended for flavour and blood sugar balance)
- 0.5 tsp pure vanilla extract (optional, adds depth without any sugar)
- 1 tsp coconut oil or light olive oil (for greasing the pan between batches)
Instructions
- 1
Peel both bananas and place them in a medium mixing bowl. Mash thoroughly with a fork until you have a smooth, lump-free puree. A few tiny lumps are fine but aim for as smooth as possible for the best texture.
The riper the banana, the easier it mashes and the sweeter your pancakes will taste.
- 2
Crack all four eggs into the bowl with the mashed banana. Add the cinnamon and vanilla extract if using. Whisk everything together vigorously until the batter is well combined and slightly frothy on top. The batter will be quite thin compared to regular pancake batter.
Whisking for a full 60 seconds incorporates a little air and gives a slightly fluffier result.
- 3
Heat a non-stick frying pan over medium-low heat. Add a very small amount of coconut oil and use a folded piece of kitchen paper to spread it thinly across the surface. Let the pan heat for about one minute before adding the batter.
Medium-low heat is key. Too hot and the outside will cook before the centre sets, making flipping very difficult.
- 4
Pour the batter into the pan using a dessert spoon or small ladle, making each pancake roughly 7 to 8 centimetres in diameter. Cook three to four pancakes at a time depending on your pan size. Allow each pancake to cook undisturbed for 2 to 2.5 minutes until the edges look set and the surface has lost its wet sheen.
Resist the urge to flip early. These pancakes need more time on the first side than traditional flour pancakes.
- 5
Slide a thin spatula carefully underneath each pancake and flip in one confident, smooth motion. Cook on the second side for 1 to 1.5 minutes until lightly golden. Transfer to a warm plate and repeat with the remaining batter, adding a tiny touch of oil to the pan between each batch.
A wide, thin fish slice or crepe spatula works better here than a thick spatula.
- 6
Serve immediately topped with fresh berries, a spoonful of natural nut butter or a small drizzle of raw honey. These pancakes are best eaten straight from the pan while warm.
Nutrition per serving
182kcal
Calories
14g
Protein
22g
Carbs
7g
Fat
2.5g
Fibre
11g
Sugar
142mg
Sodium
Pro Tips
- ✓
Always use spotty, very ripe bananas. Under-ripe bananas are starchier, less sweet and harder to mash smoothly.
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Keep pancakes small, no larger than 8 centimetres across. Larger pancakes break apart when you flip them because the batter is naturally soft.
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A non-stick pan is not optional here. Stainless steel or cast iron without good seasoning will cause the pancakes to stick and tear.
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Do not rush the first side. Wait until the surface looks almost completely set before flipping.
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If your batter feels too loose, let it sit for 2 minutes after mixing. This allows the banana starch to hydrate slightly and thickens the batter a little.
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For extra protein, serve alongside a small pot of plain Greek yogurt instead of syrup.
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These pancakes do not stack well for long periods. Serve them in batches directly from the pan rather than stacking and waiting.
Frequently Asked Questions
Variations
- •
Chocolate Chip Banana Pancakes
Stir one tablespoon of dark chocolate chips (70 percent cocoa or above) into the batter before cooking. This adds a small amount of sugar but keeps the recipe far lower in sugar than traditional pancakes.
- •
Cinnamon Spice Banana Pancakes
Add half a teaspoon of cinnamon, a pinch of nutmeg and a pinch of ground ginger to the batter for a warming spiced flavour that pairs beautifully with a dollop of natural almond butter on top.
- •
Blueberry Banana Pancakes
Press 4 to 5 fresh blueberries into the top of each pancake immediately after pouring the batter into the pan. They will cook into the pancake and add a burst of antioxidant-rich sweetness.
- •
High Protein Banana Pancakes
Add one tablespoon of natural almond butter directly into the batter and whisk well before cooking. This adds healthy fats and extra protein to each serving without flour or sugar.
Substitutions
- •Coconut oil → Light olive oil or avocado oil (Any mild-flavoured oil works well for greasing the pan. Avoid strongly flavoured oils like extra virgin olive oil as the flavour can clash with the banana.)
- •Ripe banana → Ripe plantain (A very ripe plantain with a black skin works as a substitute and gives a slightly less sweet, more starchy result. Mash in the same way.)
- •Vanilla extract → Almond extract (Use half the amount of almond extract as it has a much stronger flavour. It gives a lovely nutty aroma to the finished pancakes.)
🧊 Storage
Cooked pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a dry non-stick pan over low heat for 1 to 2 minutes per side, or in a toaster oven at 160 degrees Celsius for 5 minutes. Avoid the microwave as it makes them rubbery.
📅 Make Ahead
These are best made fresh. However you can mash the bananas the night before and store the puree in an airtight container in the fridge. Add the eggs and any extras just before cooking to keep the batter fresh and prevent browning.
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