Recipe

Upgrade Your Breakfast Game With These 2-Ingredient Banana Pancakes

By Lauren Kobashigawa at University of California - Los Angeles

We all know the saying breakfast is the most important meal of the day. While I do love my share of cinnamon rolls and sugar-filled cereals, these breakfast foods often leave me feeling a sugar crash and sluggish throughout the day. As a busy college student, it is important to have a healthy, filling, and satisfying meal to kick-start the day off on the right foot. This is why I turn to these easy, filling, and healthy 2-ingredient banana pancakes that keep me feeling full and fueled for hours.

There are numerous health benefits to eating a healthy breakfast. Better Health Channel includes a few, such as:

- boosting brain power

- getting essential nutrients

-helping your heart

- reducing metabolic syndrome 

-enhancing immune system

-improving skin

-stabilizing energy levels 

It can be hard to eat healthy while on a college budget and with limited time to put meals together throughout a chaotic day of classes, extracurriculars, social events, etc. This 2-ingredient banana pancakes recipe is easy, healthy, and quick. It just takes 10 minutes, 1 egg, and 1 banana. That’s it! They taste like a banana-bread-flavored pancake. These pancakes are delicious, gluten-free, and unbelievably simple, allowing you to add a personal flair with add-ins and toppings. My favorite variation is adding cinnamon and chia seeds into the batter and topping the pancakes with peanut butter, berries, and granola. In the fall, I like to add pumpkin pie spice to fit the season.

This simple recipe is the breakfast food you didn't know you needed.

2-Ingredient Banana Pancakes

  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Servings: 1
Ingredients
  • 1 egg
  • 1 banana -the riper the better

Lauren Kobashigawa

Step 1

In a mixing bowl, combine the ripe banana and egg.

Lauren Kobashigawa

Step 2

Mash until the batter becomes a custard-like texture with a few chunks.

Lauren Kobashigawa

Step 3

Heat up a sprayed pan or griddle and use the batter to make small pancakes. The smaller the size, the easier it is to flip.

Lauren Kobashigawa

Step 4

Flip the cakes to cook until both sides are golden brown.

Lauren Kobashigawa

Step 5

Add your toppings and enjoy! In this photo, I added berries, peanut butter, cinnamon, and maple syrup as the toppings.

Lauren Kobashigawa

Optional add-ins:

- Chocolate chips

- Blueberries

- Cinnamon

- Nutmeg

- Protein powder

- Chia seeds

Optional toppings:

- Nut butter

- Berries

- Maple syrup

- Cinnamon 

- Granola

- Butter

- Yogurt

I love to pair these banana pancakes with my matcha latte for a satisfying breakfast that fuels me for the long day ahead. Bananas and eggs are the perfect combinations of carbs, protein, and fat.

Trust me, these pancakes are flipping fantastic!