Two-Ingredient Pancakes with Cinnamon Spiralized Apples

gluten freepaleovegetarian
Two-Ingredient Pancakes with Cinnamon Spiralized Apples

Two-Ingredient Pancakes with Cinnamon Spiralized Apples

I did it! I finally tried the two-ingredient pancake trend.

Funny enough, my mother made these for my sister and I last year, and I didn’t try them because I was too busy stuffing myself with avocado toast.

I regret not trying them sooner, because they’re awesome and I can’t wait to eat more of them!

After posting to Snapchat about their flatness and floppiness, some people had some great tips for “fluffing” them up, like adding a bit of almond butter or blending them more completely with a mixer.

Two-Ingredient Pancakes with Cinnamon Spiralized Apples

However, I don’t mind the flatness. If you take these pancakes for what they are, you’ll love them! They offer that pancake-like consistency and smell and look like pancakes! It’s kind of like with spiralized veggies – zucchini noodles resemble pasta so while you’re eating them with a delicious sauce, your brain thinks “oh, I’m eating pasta!”

Similarly here, with a little maple syrup and some toppings (like these amazing cinnamon apple noodles), your brain thinks: Mmm… pancakes! But really, these apple noodles are incredible – they’re wilted with coconut oil, so that coconut taste coats the noodles and works so well with the cinnamon. It’s like an extra little treat along with your pancakes!

The pancakes are protein packed and full of potassium, making them great for pre or post workout breakfast fuel.

I’m trying these pancakes out on Lu, so I’ll report back soon…. or just catch him on Snapchat, as always.

Two-Ingredient Pancakes with Cinnamon Spiralized Apples

Watch our video to learn how to spiralize an apple using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 9 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Four pancakes per serving. This calculation does not include maple syrup:

Screen Shot 2016-05-03 at 2.58.26 PM

Two-Ingredient Pancakes with Cinnamon Spiralized Apples

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 12


  • 4 large eggs beaten
  • 2 medium ripe bananas
  • 2 teaspoons coconut oil
  • 1 apple Blade D
  • 1/4 teaspoon cinnamon
  • maple syrup to serve


  • Place the bananas in a bowl and mash it with a fork until no big clumps remain. If you have the time, try using an electric mixer to really get those clumps out. Add in the eggs and mix together thoroughly to combine.
  • Heat a griddle or large skillet over medium-high heat. Once the pan is heated, coat with cooking spray and then ladle in the pancake mixture, 2 tablespoons at a time. Cook the pancakes for 1-2 minutes or until set on the bottom, then flip and cook another 2 minutes or until the pancakes are slightly browned and cooked through. They won’t be fluffy, they’ll be very flat – but embrace this new texture! Repeat in batches until all the batter is used, transferring to a plate as they finish.
  • Once the pancakes are done, add in the coconut oil and swirl around to coat the pan. Add in the apple noodles and sprinkle with cinnamon. Cook the apple noodles for 2-3 minutes or until totally wilted.
  • Place 4 pancakes per plate and top with apples. Drizzle with maple syrup. Serve.

two ingredient pancakes with spiralized cinnamon apples

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


Veronica says:
Recipe looks great ... Might try the apple on some protein pancakes I have that could use a little help. Anyway, never regret stuffing your face with avocado toast!
sassygirl711 says:
too eggy in taste for us!
Ali Maffucci says:
Try whisking in a tablespoon of nut butter or a 1/2 teaspoon of vanilla extract, if you don't like the egg taste!
Nicole says:
I had the same issue when trying them awhile back. I felt like I was eating a banana omelette. But this recipe looks amazing and I can't wait to try again with the nut butter tip!
Pamela S. says:
Personally I like the pancakes made with egg and cream cheese. One egg for every ounce of cream cheese. Look it up on Pinterest. Once you get the hang of flipping them as they are a thin batter similar to a crepe!
Louise says:
Could these be made with very ripe Plantains?
Ali Maffucci says:
I haven't tried that yet - but give it a go and let us know!
Malcolm says:
Plantain pancakes With Spiralized cinnamon apples Ingredients • 4 large eggs, beaten • 1/4 tsp baking soda • 2 medium ripe plantains • 2 teaspoons coconut oil • 1 apple, Spiralized, Blade D • 1/4 teaspoon cinnamon, to taste • maple syrup, to serve Instructions 1. Place the plantains in a bowl and mash them with a fork until no big clumps remain. Use an electric mixer or immersion blender to really get those clumps out. Add the eggs and the baking soda and mix together thoroughly to combine. 2. Heat a griddle or large cast-iron skillet over medium-high heat. When the pan is heated, coat with butter and ladle in the pancake mixture, 2 Tablespoons at a time. Cook the pancakes until set on the bottom, then flip and cook until the pancakes are slightly browned and cooked through. Repeat in batches until all the batter is used, transferring to a plate as they finish. 3. After the pancakes are done, add the coconut oil and swirl around to coat the pan. Add the apple noodles and sprinkle with cinnamon. Cook the apple noodles until totally wilted. 4. Place 4 pancakes per plate and top with apples. Drizzle with maple syrup. Serve. Note: The baking soda should fluff the pancakes so they are not so flat, and the plantain/apple/cinnamon combo should reduce the eggy taste. Try it.
Louise says:
Thank you Malcolm, I shall try your recipe.
These look amazing Ali! I've made a similar pancake before with oats mixed in to the banana and egg, but I will have to try it without the oats and with the spiraled apples! I'm on vacation right now but I can't wait to get home to my spiralizer :)
These two-ingredient pancakes are such a great go-to, but I do find that they can get a bit boring. I love that you added the apple noodles on top to add sweetness and delicious flavors! I cannot wait to try grating some apples into the batter to make apple pie pancakes :P
Feisty Eats says:
This looks great. I love the spiralized apples on top!
dana linn says:
i've been on the SCD for almost 2 years now, and a gifted food dehydrator has been the BOMB! i make a similar pancake and then dehydrate them overnight, so they're crunchy. i am doing your recipe next time, Ali! If you're on a strict diet, you realize how much you miss the little things. for me it's the VERY satisfying "c-r-r-r-r-r-unch"! thank you!
Anonymous says:
Wow, what a great idea to dehydrate them and make biscuits! Can't wait to try that :)
Mazzy says:
I make these banana and egg pancakes and add some ground almonds which gives them more texture and flavour. I also like to cook them slowly over a lower heat and they are much easier to handle. I also like to top them with maple syrup, but love the idea of the spiralised apples. Yum!
Ingrid says:
I tried the 2 ingredient pancakes before and didn't like them. Now, with my diet severely restricted to healthy and simple ingredients, this recipe was amazing with the spiralized apples, coconut oil and cinnamon on top! I added a small drizzle of healthy, organic, reduced sugar syrup on top for a bit of a higher-carb meal for the day. I REALLY like this recipe! Now I don't mind the 2 ingredient pancakes, they are perfect! Tip, cook over medium-low and wait longer than for normal pancakes because of the moisture that the bananas add to the eggs.
Meaghan says:
We're so happy to hear this, Ingrid! Thanks for sharing your tip!
Stephanie MITTMAN says:
First, let me say that this was absolutely luscious and I'll be making hem again this weekend! Then, I have to admit that I always thought of you as a recipe source and not really as a person, despite watching your videos. This morning I read about how people were nasty about your carrot dogs and I wanted to take this opportunity to say how great it is to have vegan options that taste great. I've tried other recipes of yours and have never gone wrong. In fact, last night we had the seared salmon with snap pea and corn slaw with spiralized zucchini. Fabulous, even without the peppers, which I can't have. Thank you for helping us eat a more healthy diet!
Janet Paul says:
Yum! I love spiralized apples, especially cooked! They are amazing in pies too. Thanks for sharing, I can’t wait to make these for my roommate's birthday this weekend!!
Adi says:
Wow! It looks so yummy. Ingredients are easily available and recipe is easy to make. so i would definitely try it.
Janelle says:
Made these for a breakfast treat yesterday and they were a huge hit! We're trying to go low carb after a summer full of indulgence and this was just the sweet fix we needed!
Karen says:
My pancakes are always fluffy. 3 bananas heated in microwave for 45 seconds (easier to mash) with a lot of pumpkin spice added. Mash bananas with fork. Scramble 6 eggs in separate bowl with fork. Add to bananas and stir until melded together. Add a TINY bit of coconut oil/or butter in pan (I prefer using butter as coconut oil makes them soggier) Add fresh blueberries as soon as you've poured your batter in pan. Flip when underside is golden brown and the edges look set . If they're dark brown your heat is too high. Patience is key.
Susan Taylor says:
This definitely was a little different from my usual pancakes I make. However I tried them out and was pleasantly surprised how much I liked them. I even got my husband to try them who too liked the recipe. I have been doing a weight loss program called Country Heat for a few months now and have been looking to rebuild my recipe book with things like this. You can read all about it on my blog:
paige says:
Been meaning to try these for weeks and finally ended up with some ripe bananas this weekend. I made a half recipe for myself. While the pancakes are a more difficult to turn than the regular ones I had just made for my kiddos, they were delicious with the apply topping! Will definitely make again following some of the tips in the comments. Thanks!
Sharon S says:
Confused. If you calculate the points using WW app it equals 9. If you add the points for each item and divide by #servings it equals 3. That is a huge difference! Obviously the nutrient calculation adds in the sugar from the fruits where the point value for fruits is 0. Makes me wonder which way is the best to calculate.
Alice May says:
This recipe blew my mind! My husband loved it too. At first I thought it was going to be an epic fail due to user error, but I got the hang of it. I actually ended up using 3 bananas and taking the advice to put some yum butter in the mixture. I also added some cake spice to the mixture. When you say 2 tablespoons, you meant it! Smaller measurements helped me to be more successful at the end. I will DEFINITELY be making these again! Thanks, Ali!
mona says:
WOW! this recipe is AMAZING! I am on Weight Watchers, and this 3 SP breakfast is TOTALLY satisfying! it's best if you use a blender to whip the egg and banana together. makes a fluffier batter. I added a tsp of maple syrup, but honestly if you use a sweet apple, you don't need it. :)
Sally says:
How can you keep from having the apple core come out as part of the spiralizing process?
Meaghan says:
Hi Sally, the Inspiralizer will core the apple for you, all you need to do is pick the pieces out of your noodles when you're done! It shouldn't be too much waste!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

made the roasted veggie green enchiladas 🥑 from @thedefineddish cookbook and despite only buying one can of diced green chiles instead of four, it was amazing! 👏🏼 perfect cold day dinner 🥶 looking forward to cooking more from this cookbook! has anyone else made anything from it? what should we try next?? 👇🏼

#thedefineddish #defineddish #enchiladas #vegetariandinner #vegetarianmeals

we’re flying back to new jersey on friday and already starting to miss it here in florida ☀️ the weather’s nice, but I’ll most miss all the time spent with our family together 🙏🏼 for the past (almost) 2 years, we’ve spent a lot of time in florida with my family and that’s been the silver lining of the pandemic 🙏🏼 right now, my grandmother is here and that time is extra special. I don’t think I’d ever have the chance to be with her for this amount of time otherwise, and I am so, so grateful for it 👵🏼💓 photos by @karlakorn 📸 ...