Two Ingredient Pancakes

Ingredients

• 2 large banana
• 2 egg
• 1/3 cup egg whites
• oats
• vanilla
• nutmeg
• cinnamon
• cloves
• berries
• chocolate chips

Method

Mash two ripe bananas—they should yield easily to a fork, with no firm core—into a mixing bowl. The bananas are your binder here: as they break down, their pectin and moisture replace the structural role that flour plays in conventional pancakes. Crack two large eggs and 80ml egg whites into the same bowl. The white-to-yolk ratio matters—extra whites firm the crumb without adding fat, which keeps the pancake delicate rather than dense. Beating the mixture for ninety seconds until fully combined is essential; you're incorporating air and ensuring the banana solids disperse evenly. If you're adding oats, grind a small handful (roughly 30g) to a coarse flour first—whole oats won't hydrate properly and will remain gritty. Stir in one quarter-teaspoon each of ground cinnamon and nutmeg. Cloves are optional; use sparingly (a pinch) or they dominate. A few drops of vanilla extract sharpen the banana's flavour. The batter will be thinner than wheat-based pancakes and slightly grainy from banana fibre; this is correct.

Heat a non-stick or cast-iron pan-frying surface over medium heat—approximately 160–170°C if you're using an electric griddle. Butter or coconut oil is optional; many cooks skip it because banana releases enough moisture to prevent sticking. Pour or spoon the batter in 75ml portions, leaving two centimetres between each pancake. The edges should firm and lighten within forty seconds; when you see the surface lose its wet sheen and develop small dimples (approximately two minutes), flip once. Cook the second side for ninety seconds to two minutes until the underside is golden and the pancake springs back when pressed at the centre. These pancakes are denser than aerated batter and won't brown as deeply—don't mistake pale for underdone; the interior sets by carry-over cooking.

Serve warm. Fresh berries scattered on top will release their juice into the warm crumb. Chocolate chips will soften but not fully melt; if you want them molten, fold them into the batter before cooking. This recipe suits fasting-friendly eating because the protein-to-carbohydrate balance stays stable and the egg-cookery prevents blood-sugar spikes that simple banana alone would cause.