Raymond Blanc’s Two Ingredient Banana Pancakes
These gorgeous light, sweet pancakes are made with only 2 ingredients: banana and eggs. A pinch of salt can also be added to bring out the natural flavours. These dreamy pancakes are naturally gluten and dairy free with only natural sugars from the banana. Delicious with a light shaking of icing sugar and a squeeze of lemon, I also love mine with natural yoghurt and fresh fruit or a berry compote. If you are looking for something a little sweeter, they work well with a squeeze of maple syrup or honey. They are also incredible served for dessert with some hot chocolate sauce.
Where is this recipe from?
This amazing recipe comes from the incredible Raymond Blanc. I own a number of his cookery books and regularly refer to his wonderful website, simply called Raymond Blanc. I came across this recipe on-line however, and you can view it here.
What do they taste like?
When I first tried these pancakes, I was concerned they would taste like eggs flavoured with banana. They absolutely do not! They are beautifully light and tender, slightly sweet and can be eaten as they are or as a base for a wonderful range of toppings.
How to make Raymond Blanc’s Two Ingredient Banana Pancakes
Collect your ingredients together:
Pancakes –
- eggs
- very ripe large banana
- pinch of fine salt
- vegetable oil
Serving suggestions –
- icing sugar
- lemon juice
- yoghurt
- fresh fruits
- fruit compote
- maple syrup/honey
- lemon curd
- hot chocolate sauce
How to make these amazing pancakes:
- Collect together your equipment (see Recipe Notes below) and ingredients.
- Pancakes: beat the eggs thoroughly with a fork in a bowl large enough to add the banana.
- Mash the banana until very soft – I do this on a plate. Don’t worry about any small lumps. You will barely notice them when the pancakes are cooked and if you do, they add little bursts of banana sweetness.
- Mix the banana into the beaten eggs, with a pinch of salt.
- Cook: brush a non-stick pancake/frying pan with oil and heat over a moderate temperature. When hot, pour over ¼ cup/60ml of pancake mix. These pancakes are very delicate and more difficult than normal pancakes to flip. If you make them too big, they will fall apart.
- When the pancakes are light brown on the under side, flip. I find the easiest way to do this is to slide the pancake onto a plate, cover the plate with the pancake pan and invert.
- Continue to cook until the both sides are lightly browned and the pancake is cooked.
- Fold the pancake and then transfer to a warmed serving plate whilst you cook the remainder of the mixture. Brush the pan with oil between each pancake and reduce the heat, if the mixture starts to cook too quickly.
- Serve: serve the pancakes warm with your choice of options.
Ingredients 
1 Eggs 
2 Banana 
3 Banana, eggs, salt 
Mix well 
4 Oil pan 
5 Cook 
Turn 
Serve
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
Raymond Blanc’s Two Ingredient Banana Pancakes
These gorgeous light, sweet pancakes are made with only 2 ingredients: banana and eggs. A pinch of salt can also be added to bring out the natural flavours. These dreamy pancakes are naturally gluten and dairy free with only natural sugars from the banana. Delicious with a light shaking of icing sugar and a squeeze of lemon, I also love mine with natural yoghurt and fresh fruit or a berry compote. If you are looking for something a little sweeter, they work well with a squeeze of maple syrup or honey. They are also incredible served for dessert with some hot chocolate sauce.
Serves 1 – makes 4 medium sized pancakes
Ingredients
Pancakes:
- 2 medium eggs
- 1 very ripe large banana
- pinch of fine salt
- vegetable oil
Serving suggestions:
- icing sugar
- lemon juice
- yoghurt
- fresh fruits
- fruit compote
- maple syrup/honey
- lemon curd
- hot chocolate sauce
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Pancakes: beat the eggs thoroughly with a fork in a bowl large enough to add the banana.
-
Mash the banana until very soft. Don’t worry about any small lumps. You will barely notice them when the pancakes are cooked and if you do, they add little bursts of banana sweetness.
-
Mix the banana into the beaten eggs, with a pinch of salt.
-
Cook: brush a non-stick pancake/frying pan with oil and heat over a moderate temperature. When hot, pour over ¼ cup/60ml of pancake mix. These pancakes are very delicate and more difficult than normal pancakes to flip. If you make them too big, they will fall apart.
-
When the pancakes are light brown on the under side, flip. I find the easiest way to do this is to slide the pancake onto a plate, cover the plate with the pancake pan and invert.
-
Continue to cook until the both sides are lightly browned and the pancake is cooked.
-
Fold the pancake and then transfer to a warmed serving plate whilst you cook the remainder of the mixture. Brush the pan with oil between each pancake and reduce the heat, if the mixture starts to cook too quickly.
-
Serve: serve the pancakes warm with your choice of options.
Recipe Notes
Equipment:
- mixing bowl
- plate
- pancake/frying pan
Where is this recipe from?
This amazing recipe comes from the incredible Raymond Blanc. I own a number of his cookery books and regularly refer to his wonderful website, simply called Raymond Blanc. I came across this recipe on-line however, and you can view it here.
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Mushroom Pâté
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