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These are definatly not a replacement for your traditional pancake that use some kind of flour. They are a healthy recipe when you are limited on what you can eat on a carnivore/animal based diet. I know after eating only meat and then finally getting to add fruit back into your diet, these are a great high protein meal to have. To be able to add a different texture to your already limited diet, this is a delicious and easy two-ingredient recipe to have. 

To describe what these taste like would be similar to the middle of a piece of French Toast. These are much lighter pancakes then other pancake recipes and yes they do taste like bananas, but if you like bananas these are a delicious treat. You may think these would just turn out to be like a scrambled egg but the banana gives it more consistency and some sweetness. Make them even better with a little bit of honey or maple syrup on top. If your keeping the sweet content low, you can slather it with some pasture raised butter. Yum!

Other variations for 2-ingredient Animal Based Pancakes

There are other recipes like keto cream cheese pancakes that call for eggs and cream cheese or cottage cheese. I’m makes delicious pancakes. You could sub out the banana for 1/4 cup of cream cheese or cottage cheese.

Add ins for 2-ingredient Animal Based banana egg pancakes

If your not very restrictive on this diet or maybe you want a good beginner food for your toddler. These pancakes are great for them when they are starting out on solid food. Here are some add ins that you or your toddler may like.

• 1 tbsp Honey or Maple Syrup
• 1 tbsp cocoa powder (unsweetened)
• 1/8 teaspoon of baking powder for a fluffier pancake
• 1/4 teaspoon of vanilla extract
• A pinch of salt
• Top them with some fresh fruit
• Mash up some fruit and mix it in the mixture a little bit for different flavors.
• Add a small amount of peanut butter.

How to make 2-ingredient pancakes

• Heat your cast iron pan in between medium and low heat. 

• Remove the peel from one ripe banana and crack 2 large eggs adding it all to a blender and blend until smooth.

• Add your add ins or flavorings if you choose like a little bit of vanilla and cocoa powder. 
• Once your pan is hot, add a little butter to the pan.

• If you want to add some fresh fruit like blueberries, add them quick to your pan first or cut them up into half or quarters and add it on top of the pancake before you flip.
• To your hot pan, add a small amount of mixture to your pan. Add about 1-2 tablespoons at a time.

• Allow them to cook for 1-2 minutes on the first side. wait until the top has set before you flip. 
• Gently peek under it and see if its a nice golden color and gently flip it and let it cook on the second side for another 1-2 minutes. 

• I prefer to add the cooked pancakes to a plate and cover to keep warm until I have cooked the rest of the mixture.
• Add your favorite topping(s).
• Serve and Enjoy!

Notes on how to make 2-ingredient banana pancakes

• I like to mix the banana and eggs in a blender to make sure it is well blended and smooth. I prefer the smooth texture of the pancake rather then lumpy from the bananas and it mixes the egg white in well.
• If you don’t have a blender or want less dishes, mash one banana in a shallow bowl and then mix in the eggs
• Make small pancakes that are 3-4 inches around. Make them too big and they may not flip well and fall apart.
• Before you flip, allow the top to set. This will help keep the pancakes from falling apart when you flip them.
• Take a small peek at the underside of the pancake before you flip – you want them to be a nice golden brown color.
• If you are unable to use butter, use a healthy fat alternative, like coconut oil or lard.
• Don’t use a spatula that is too thick. You’ll find that a nice thin stainless steel spatula will work the best, especially on a cast iron pan. I’m not a fan of using plastic spatulas on a cast iron pan as I’ve had them start to melt on the pan as I’m flipping the food. No, thank you.
• I like using cast iron pans for the best non-stick pan. Food just doesn’t stick with these unlike other pans. Then other “non-stick pans” are coated with Teflon and I don’t want to get that in my food then my families or my body. 
• If you make a double batch of this recipe or you want to get them cooked faster, I like to use more then once cast iron skillet to get the job done sooner. 

Storage

I like to make extra to keep in the fridge for a quick snack for my toddler or quickly add it to the toaster oven to warm it up real quick for part of their breakfast.

These will last in the fridge for up to a week. You could also store them in the freezer for 3-6 months. This is a great option if you have a bunch of bananas that need to get used up and you don’t want to just have a whole banana sitting in a bag in the freezer. This turns it into a quick snack or meal.

If you choose to freeze them for longer storage, here’s what I recommend: 

• Put some parchment paper on a cookie sheet and put the pancakes on, being carful not to overlap the pancakes.
• Put the cookie sheet in your freezer until they are frozen, a couple hours should be plenty of time.
• Once the pancakes are frozen, gently peel them off of the parchment paper and add them to a freezer bag.

Products I Mentioned

I use a Ninja Blender with the smoothie cup attachment

Stainless Steel Spatula

Lodge Cast Iron Pan

Stainless Steel Baking Pan

Other Recipes You May Like

How to Make Milk Kefir – this is a great way to use up extra bananas. Toss them in a blender with some fruit and milk kefir and you have a delicious smoothie that’s full of probiotics. A great quick breakfast if your on the go or to tide you over until your next meal.

Raw Milk Greek Yogurt – In the Instant Pot – another probiotic rich food you can add to the side or on top of your pancakes. Make a bowl of it, add some fruit and slice some bananas and a touch of honey, delicious!

Instant Pot Applesauce – No Peeling – this is another great breakfast side or add in to your pancakes. Even goes great with your chicken or pork chop dinner.

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2-Ingredient Animal Based Pancakes - Dairy Free

Yield: 16

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

2-Ingredient Animal Based pancakes are a simple and easy recipe for breakfast that you can make if your on an animal based diet. These are dairy free, so if you have dairy sensitivities, these are for you. They are quick to mix up with simple ingredients with many different variations/add ins sure to please anyone.

Print

Ingredients

• 2 eggs
• 1 banana
• butter or other natural fat for cooking

Instructions

1. Heat your cast iron pan in between medium and low heat. 
2. Remove the peel from one ripe banana and crack 2 large eggs adding it all to a blender and blend until smooth.
3. Add your add ins or flavorings if you choose like a little bit of vanilla and cocoa powder. 
4. Once your pan is hot, add a little butter to the pan.
5. If you want to add some fresh fruit like blueberries, add them quick to your pan first or cut them up into half or quarters and add it on top of the pancake before you flip.
6. To your hot pan, add a small amount of mixture to your pan. Add about 1-2 tablespoons at a time.
7. Allow them to cook for 1-2 minutes on the first side. wait until the top has set before you flip. 
8. Gently peek under it and see if its a nice golden color and gently flip it and let it cook on the second side for another 1-2 minutes.
9. I prefer to add the cooked pancakes to a plate and cover to keep warm until I have cooked the rest of the mixture.
10. Add your favorite topping(s).
11. Serve and Enjoy!

Notes

I like to mix the banana and eggs in a blender to make sure it is well blended and smooth. I prefer the smooth texture of the pancake rather then lumpy from the bananas and it mixes the egg white in well.

If you don't have a blender or want less dishes, mash one banana in a shallow bowl and then mix in the eggs

Make small pancakes that are 3-4 inches around. Make them too big and they may not flip well and fall apart.

Before you flip, allow the top to set. This will help keep the pancakes from falling apart when you flip them.

Take a small peek at the underside of the pancake before you flip - you want them to be a nice golden brown color.

If you are unable to use butter, use a healthy fat alternative, like coconut oil or lard.

Don't use a spatula that is too thick. You'll find that a nice thin stainless steel spatula will work the best, especially on a cast iron pan. I'm not a fan of using plastic spatulas on a cast iron pan as I've had them start to melt on the pan as I'm flipping the food. No, thank you.

I like using cast iron pans for the best non-stick pan. Food just doesn't stick with these unlike other pans. Then other "non-stick pans" are coated with Teflon and I don't want to get that in my food then my families or my body. 

If you make a double batch of this recipe or you want to get them cooked faster, I like to use more then once cast iron skillet to get the job done sooner.

Nutrition Information:

Amount Per Serving: Calories: 29.93Total Fat: 8.76gSaturated Fat: 2.883gTrans Fat: 0.033gUnsaturated Fat: 1.768gCholesterol: 327mgSodium: 126mgCarbohydrates: 27.58gFiber: 3.1gSugar: 14.76gProtein: 12.34g

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