These are the most flavorful pancakes I’ve ever eaten. That includes homemade and restaurant varieties…and I’ve enjoyed more than my share of “flapjacks.”

I’ve been seeing a lot of recipes for simple, flourless pancakes lately. We’re not really the most healthy-recipe conscious household, but I was intrigued by this two-ingredient option.

It’s so simple that there’s not really a recipe. You mash up a banana, and you whisk it well into two eggs. Then you pour it into a skillet and resume the normal pancake-making process.

That’s it.

No flours or oils or other ingredients. Simple pancakes. (Though I will say that I started with a small banana and found I needed an additional small banana to get the right “batter” consistency, so watch for that.)

You might say, “Are these going to taste too much like bananas?” That was my concern, too, but I found they were not overly banana at all. Just enough, and just the right moist texture.

I was also worried this would turn out like some kind of horrible banana scrambled egg, omelet or frittata dish. Not in the least. Wowed by the results, I topped a short stack with a few blueberries and a little syrup, and I had a delicious breakfast. For people on the go, I could see topping a pancake with a little peanut butter, rolling it up and taking care of breakfast on a busy morning.

A lot of recipes sell “simple” and “healthy,” and many don’t deliver. This one does. For their simplicity, their nutrition and their delightful flavor and texture, I highly recommend trying banana pancakes.