Two-Ingredient Banana Egg Pancakes

• 120 g (120 g peeled ripe banana) — Fresh banana
• 100 g (2 large eggs (100 g without shells)) — Large whole eggs, raw
• 4 g (1 tsp (4 g) avocado oil) — Avocado oil
• 0.5 g (a small 1/16 tsp (0.5 g) fine salt) — Fine salt

Method

1. 1Mash the bananaMash the banana in a medium bowl with a fork until only pea-size soft pieces remain.1 minLook for: The banana is thick and mostly smooth without firm chunks.Safety: Use a stable bowl on a dry work surface.
2. 2Make the batterCrack in both eggs, remove any shell, add all fine salt, and whisk for 45 seconds until banana and egg are evenly combined.1 minLook for: The batter is pourable, pale yellow, lightly foamy, and free of salt clumps.Safety: Wash hands and the counter after handling raw egg.
3. 3Preheat the skilletBrush the avocado oil across a nonstick skillet and heat it over medium-low for 60 seconds.1 minLook for: The oil shimmers lightly without smoking.Safety: Keep the skillet handle inward.
4. 4Cook the first three pancakesSpoon three 30 ml pancakes into the skillet and cook for 90 seconds until the edges look dry and bubbles stay open.1 min 30 secLook for: The undersides are golden and the tops no longer look fully wet.Safety: Keep raw batter away from the serving plate.
5. 5Flip and finishFlip each pancake with a thin spatula and cook for 60 seconds until the centers reach 160°F.1 min · 160°FLook for: Both sides are golden and the centers spring back gently.Safety: Verify 160°F in the thickest pancake.
6. 6Cook the second batchRepeat with the rest of the seasoned batter, then stack all six pancakes on one plate and serve immediately.3 min · 160°FLook for: All batter is cooked into six tender pancakes with no wet centers.Safety: Do not return cooked pancakes to a plate that held raw batter.