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Power Pancakes: A Dietitian’s Take on 2 Ingredient Pancakes

Ramadan | Recipes | Suhoor

I’m sure you have seen or tried the 2 ingredient banana pancakes made with only eggs and bananas all over the Internet.  Although they will never replace my regular pancakes made with flour, I enjoy whipping up a batch for a quick breakfast or as a snack. I wanted to take the pancakes to another level by packing in more nutrition so I added hemp seeds and all-natural peanut butter.  The result was a pancake that was not only packed with more nutrients, but also a super easy, flour-free pancake that is fluffier and tastes better than the traditional 2 ingredient pancakes!

Try these pancakes for a post-workout snack or when you are looking for something to get you through to the end of the day.

These pancakes are:

  • Packed with protein

  • Fibre-filled

  • Gluten-free

  • Refined sugar-free

  • Healthy fat friendly (Omega 3 & 6)

When I am having these pancakes for breakfast, I add a little drizzle of Maple syrup and a dollop of peanut butter.

Since these aren’t your traditional pancakes, the batter is a bit different. Here are a few tips and tricks to help you make these pancakes with ease:

  • Use a very ripe or over ripe banana

  • Mash the banana very well with a fork until you have a smooth paste

  • Add the egg in last. This will help mix in all the ingredients well

  • Make your pancakes small so it is easy to flip

The best thing about these pancakes is that you can change it up by adding in mix-ins such as:

  • Dark chocolate chips

  • Chopped nuts (almonds, walnuts, peanuts)

  • Swap peanut butter with almond butter or another nut butter

Power Pancakes

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Makes: 8 pancakes
Servings 2
Calories 373 kcal


  • 1 medium ripe banana
  • tsp baking powder
  • ¼ cup all-natural peanut butter
  • 2 Tbsp hemp seeds
  • 2 eggs


  • Heat non-stick pan on medium-high heat.
  • Using a fork, mash banana very well until a smooth paste forms. Add baking powder, peanut butter, and hemp seeds. Mix until combined.
  • Add in eggs one at a time and mix until well combined.
  • Pour 2 tablespoons of batter on pan for one pancake. Cook for 2-3 minutes on each side. Remove from heat and enjoy!


If you make this recipe, don’t forget to share a picture and use the hashtag #nutritionbynazima on Instagram, Twitter, or Facebook.


Calories: 373kcalCarbohydrates: 21gProtein: 18gFat: 26gFiber: 5g
Course: Breakfast, Brunch, Suhoor
Cuisine: American Inspired
©The Healthy Muslims. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Did you make this recipe?Leave a comment below to let us know how it was!

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