2-ingredient Sugar-Free Keto Banana Pancakes!!! (Dairy free & gluten free)

These Banana Pancakes are so easy to make, but they also taste surprisingly good! I know what you’re thinking, “How can pancakes with no added sugar be any good??” But trust me, the bananas provide enough sugar.
It’s understandable that some people don’t like bananas or maybe you’re just looking for classic, fluffy pancakes. Here is the link to my Fluffy Pancake Video:

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Two-Ingredient Banana Pancakes Recipe
Ingredients:
2 Large Bananas (or equivalent to 1 cup mashed bananas)
4 Large Eggs
Instructions:
1. Heat a skillet or frying pan over medium-low heat. Grease the pan with butter or oil.
Mash Bananas:
2. In a medium bowl, mash 2 large ripe bananas using a whisk or fork until mostly smooth and liquidy.
3. Whisk Eggs: Add 4 large eggs to the mashed bananas and whisk until well combined.
Cook Pancakes:
4. Once the skillet is heated, pour about a quarter cup of the batter onto the pan for each pancake.
5. Add any desired toppings such as pecans, chocolate chips, or fruit slices.
6. Cook the pancakes for 2-3 minutes on the first side, or until bubbles form on the edges and the pancake is firm enough to flip.
7. Flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
8. Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
9. Serve: Once cooked, transfer the pancakes to a serving plate.
Serve warm and enjoy your two-ingredient banana pancakes!

Music: www.bensound.com

hi i’m haley and today i’m making two ingredient banana pancakes these are made with only banana and eggs so it’s like a healthier version of pancakes and i really love pancakes so i’m excited to see how these taste and if they’re really good like normal pancakes so pull out your frying pan and let’s get started okay in a medium bowl i have two large bananas make sure they’re large bananas or you can just use like an extra half banana if they’re not large bananas and you want your bananas to be very ripe because there’s no other added sugar in this but when they’re riper they’re sweeter so it’s best to use ripe bananas and i’m just going to use my whisk to mash them up but you can also use a fork because it really doesn’t matter it’s going to take a while to mash up your bananas because you want to make sure that it’s like mostly liquidy with only a few tiny pieces so just be patient because it’s really important that you mash up your bananas enough and now i’m done mashing up my bananas and i’m going to add in four eggs oh my gosh [Music] i’m gonna wash my hands okay i’m about to whisk in my eggs but right now is a good time to start heating up your skillet because you want it to be warm when you’re ready that way you don’t have to wait so i’m just going to turn it on medium-low and i’m going to put some butter on there or you can use oil just stay there so while my pan is heating up i’m going to finish making the batter by whisking in my eggs this is fun i love this whisk it makes my job so easy and once you’ve finished whisking in your eggs then you’re all done with the batter okay my pan is ready and now i’m gonna take about a quarter cup of batter and oh be careful it’s like drippy and i’m gonna pour it in the pan okay these are spreading out a lot more than normal pancakes because it’s extremely liquidy and then after you pour your batter onto the pan now is the time to add anything that you want to add like pecans or chocolate chips or a frozen fruit or not frozen fruit i don’t know i don’t know what the rules are about that like if you can add frozen fruit to pancakes i should look that up but i’m going to add pecans so i’m just going to add those on top and now i’m going to wait i really really want to flip it or check it or do something with it right now but i can tell that it’s just too liquidy and it’s not time to flip it and it’s starting to look more done yeah yeah getting there okay close but not done you know it’s time to flip it when it starts to get these bubbles on the edges and you can move it around without it breaking or like falling apart and that means that it’s starting to get cooked underneath so i’m gonna flip it it’s gonna take two or three minutes on the first side and then after you flip it it’s gonna take about a minute to finish cooking oh nope not done yet and make sure that you don’t press down on your pancake with your spatula because then that’ll make them like super duper flat okay i finished my first pancake and don’t be too worried if your first one doesn’t go that well because it takes practice and the first one is usually not a very pretty one so i’m just gonna keep doing that until i run out of better if you cook your pancakes on medium then they get too brown on the bottom before they’re actually done enough to flip them over and then they’ll be like super liquidy and it’ll just turn into a mess [Music] okay i just finished making my last pancake and now i’m gonna try one this made about 16 mini pancakes putting it open it’s not no it doesn’t look too bad just oh looks pretty much like a normal pancake it’s a little flatter you know they’re not bad like i thought it was going to be kind of weird because there’s no sugar but they don’t taste sugar-free at all because bananas are so sweet by themselves it tastes really good actually yeah it definitely doesn’t taste or feel the same as a normal pancake but they’re still pretty good they’re just a different type of pancake and it’s great for like if you’re avoiding sugar or carbs well thank you so much for baking with me today let me know if you ever make banana pancakes and i’ll see you next time on you’re stirring it wrong yes it’s like i’m all over there i made my pancake batter super smooth thank you thank you thank you [Applause] heat up i believe in you pan you can do it i always say you’re stirring it wrong through my teeth because i’m smiling