Two-Ingredient Banana Pancakes

Frequently Asked Questions

• Are bananas good for you?

  While bananas are best known for providing potassium, that's not the only nutrient they offer. Bananas are an excellent source of vitamin B6 and a good source of vitamin C, copper and manganese. Green, unripened bananas contain resistant starch, which acts as food for your beneficial gut bacteria, and also helps you stay full longer. Bananas can play a role in protecting your heart, reducing blood pressure and stroke risk, and improving mood. They're also a great source of energy for your workouts or as a snack.

• Are eggs healthy?

  While eggs often get a bad rap for their cholesterol content, we now know that dietary cholesterol—the cholesterol in the foods we eat—has minimal impact on our blood cholesterol levels. Eggs are a nutritious complete protein source, which means they contain all nine essential amino acids that your body cannot make itself. They're also a good source of vitamin B12, necessary for nerve function and to produce DNA and red blood cells. And, just one egg provides 30% of your daily choline needs, a nutrient necessary for healthy nerves, muscle control, mood and memory. The fat and protein in eggs help to keep blood sugar steady, avoiding a spike and impending crash.

• Why should I use a blender for the pancakes?

  You'll want to use a blender so that the pancake batter has a smooth consistency, free of any lumps. A smooth pancake batter will have the best banana flavor throughout with a texture similar to crepes.

• What can I serve with Two-Ingredient Banana Pancakes?

  Serve these easy banana pancakes with maple syrup and yogurt, cottage cheese or ricotta cheese to add in some protein. Sprinkle them with cinnamon and top with fresh fruit, like sliced strawberries, blueberries or raspberries.

• How do you keep banana pancakes from falling apart?

  The trick to keeping the pancakes from falling apart is to keep them small, with about 2 tablespoons of batter for each pancake. Smaller pancakes are easier to flip and they'll cook quicker. Wait until bubbles appear on the surface and the edges look dry. Because the pancake batter is thin, you'll need to use a thin spatula to flip them.