2-Ingredient GFCF Pancakes

by Misty


See that breakfast up there? It has a grand total of THREE ingredients. Turkey bacon + the dynamic duo that makes delicious, nutritious pancakes. Over the last four years, I’ve made every GF pancake recipe out there. I’ve used rice flour, sorghum flour, almond flour and coconut flour, as well as several GF pancake mixes. Some were okay, some were great but called for sugar, and some were way less than ok. So, I didn’t have much hope for these pancakes when a friend told me about them.

I will be the first to admit that banana and egg do not sound like an appetizing combination, but trust me when I tell you that something magical happens in the pan. These are hands-down my kids favorite pancakes. The best part is that they have no added sugar and they don’t need syrup (I kid you not) because the banana adds a touch of sweetness. Cooking them in a bit of coconut oil takes them over the top!

2-Ingredient GFCF Pancakes


– 1 banana

– 2 eggs


1. Combine the egg and banana in a blender or mash banana and mix very well with a whisk.

2. Melt about 1/2 teaspoon of coconut oil in a non-stick pan over medium heat.

3. Pour about 1/3 cup of batter in the pan for large pancakes or 1/4 cup batter for medium pancakes.

4. Let cook until the top begins to bubble, then carefully flip over. Lift gently around the edges with your spatula first to make sure the pancake is ready to flip.

5. Flip and cook for another minute or two more until cooked through.

6. Serve and enjoy!


– The egg/banana ratio isn’t written in stone. My friend uses one egg/one banana and yields two large pancakes. This morning I used 3 bananas/4 eggs, which yields 7 large pancakes. Play around to find the ratio you like best!

– If you have a griddle and can make more than one at a time, these will cook up quickly.


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