banana drop scones

2 Ingredient Banana Pancake Disaster

2 ingredient pancake

Over the Christmas period our fruit bowl was sadly neglected, resulting in a bunch of bananas looking pretty sorry for themselves and very ripe!

I’d seen these ‘2 ingredient pancake’ recipes online and decided to give it a go. Afterall it sounded pretty healthy. And what with the New Year, I had made a promise to myself to try and be a bit healthier and actually make time for breakfasts too.

Sadly… it wasn’t to be. The banana was so sugary they caught and burnt very easily, and were almost impossible to flip over. I tried varying banana to egg ratios to try and salvage the batch but to no avail. So, for us at Lovely Appetite ‘2 ingredient banana pancakes’ aren’t a winner (and those fantastic looking recipes online must be using some sort of voodoo to get them to work, as I certainly couldn’t).

We still needed breakfast though! So instead, I made this cinnamon and banana drop scone alternative. I adapted my recipe from Sweet Vanilla Drop Scones, these are free from processed sugar and dairy, so almost there. Just not gluten free. They’re really tasty and moreish, and really easy to whip up in the morning before heading off to a busy day and work. They can also be eaten cold later on as a snack with a cup of tea.

2 Ingredient Banana Pancake Disaster
Prep time
Cook time
Total time
These banana pancakes are sugar and dairy free, are a great way to use up old bananas, and most importantly taste great!
Recipe type: Breakfast
Serves: 14
  • 4 Tablespoons of self-raising flour
  • 1 teaspoon baking powder
  • 1 mashed ripe banana
  • 1 teaspoon cinnamon
  • 1 egg
  1. In a mixing bowl or jug (I like to use a jug as it makes for easy pouring into the pan) add the flour, baking powder and cinnamon and mix well.
  2. In a well in the middle of the flour, add the egg and mashed banana and whisk together thoroughly.
  3. If you find the mix a little thick (it should be the consistency of custard) add a splash of water.
  4. Heat a non stick pan on a medium heat for a few minutes until hot (If you're using non stick you can get away without oil).
  5. Pour around 1 tablespoon per pancake, this way you can cook 3-4 at a time.
  6. When bubbles start to appear on the surface they are ready to flip over, this should be around 1 minute.
  7. Once flipped cook for around another minute and remove from the pan, repeat until you have as many as you need or until you've used all the mix.



If you’re looking for more inspiration for using up over ripe bananas here are a few other ideas from fellow bloggers:

Gooey Delicious Banana Cake from Kavey Eats

Banana Bread Garnola Bars  from Celery and Cupcakes

Banana, Coconut and Chococlate Tray Bake from Munchies and Munchkins

Vegan Banana Bread from Elizabeth’s Kitchen Diary

Chocolate, Chai and Banana Milkshake from Munchies and Munchkins

Peanut Butter and Banana Bread from Munchies and Munchkins

Frozen Banana Yoghurt Bites  from Eats Amazing

Healthy Banana Bread from Little Sunny Kitchen

Coconut, Blueberry and Banana Muffins by From Plate To Pen

Sugar Free Banana and Blueberry Muffins from Family Friends Food

Banana, Peanut Butter and Nutella Muffins  from Penne For Your Thoughts

Dark Chocolate and Ginger Flapkacks from Foodie Quinne

Vegan Banana Cake from Fab Food 4 All

Iced Raspberry Banana Flapjacks  from How to Cook Good Food

Date and Banana Traybake  from The Hedge-Combers

Oreo Peanut Butter, Banana and Caramel Choc-Ice by Me 🙂


About the Author Lisa

I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.

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