I tried a two-ingredient pancake recipe which took 10 minutes, delivered 14g of protein and tasted delicious

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All you need is a banana and two eggs to make a stack of protein-packed pancakes

Banana pancakes made with two ingredients
(Image credit: Dietitian Fit)
Makes

Pancake day is upon us, and here at Fit&Well we'll be celebrating in earnest. 

But this year I'm trading in my traditional recipe for a two-ingredient alternative from dietitian, nutritionist and Dietitian Fit founder Karine Patel

"This recipe contains a portion of your five-a-day and it's simple and quick to make as there's no measuring necessary," says Patel.

"It provides a source of protein from the eggs, and you can serve them with a few spoons of Greek yoghurt for a further protein boost. There are no added sugars here either—the natural sugar from banana is used to sweeten the pancakes."

Having taken the recipe for a test drive yesterday, I also found the resulting pancakes were lighter, tastier and less messy to make than the usual flour-based alternative. Give it a go for yourself to see if you agree. 

Ingredients

  • One banana (ripe) 
  • Two eggs 
  • Five millilitres of extra virgin olive oil

Two-ingredient banana pancake ingredients

(Image credit: Future / Harry Bullmore)

Instructions

  • Mash the banana in a bowl until smooth. 
  • Add two eggs and beat gently with a fork for about 30 seconds. 
  • Heat the olive oil in a pan over a medium heat. 
  • Add 1/4 cup of the batter at a time to form pancakes, cooking for one to two minutes per side. 
  • Serve with a sprinkle of cinnamon or your choice of topping. If you have a sweet tooth, you can add blueberries into the batter, or other chopped fruit.

The results

I'm no chef. Far from it. I once set fire to a microwave while making a baked potato. So I was pleased at how straightforward this recipe was; it required mashing, mixing, and frying, which even I could manage. 

Two-ingredient banana pancakes made by Fit&Well writer Harry Bullmore

(Image credit: Future / Harry Bullmore)

I found that the pancakes were a little more fragile than normal when being cooked, so they required extra care when flipping. Mine weren't particularly pretty when I'd finished, but I think that's a fault of the chef rather than the recipe.

They still tasted delicious, despite appearances. I don't have a particularly sweet tooth, but I found that these pancakes weren't cloying or overwhelming unlike chocolate chip varieties.

They were light and fluffy, and I felt less heavy than I would normally after eating my fill of standard pancakes.

Harry Bullmore
Fitness Writer

Harry Bullmore is a Fitness Writer for Fit&Well and its sister site Coach, covering accessible home workouts, strength training session, and yoga routines. He joined the team from Hearst, where he reviewed products for Men's Health, Women's Health, and Runner's World. He is passionate about the physical and mental benefits of exercise, and splits his time between weightlifting, CrossFit, and gymnastics, which he does to build strength, boost his wellbeing, and have fun.


Harry is a NCTJ-qualified journalist, and has written for Vice, Learning Disability Today, and The Argus, where he was a crime, politics, and sports reporter for several UK regional and national newspapers.