Banana Egg Pancakes

Banana Egg Pancakes are a simple and wholesome breakfast made with just three ingredients. These naturally sweet and protein-rich pancakes are soft in the center with lightly crisp edges—perfect for busy mornings or a quick healthy snack. With no flour or added sugar, they’re a naturally gluten-free option that delivers flavor and satisfaction.

Why You’ll Love This Recipe

• Made with only 3 everyday ingredients

• Naturally gluten-free and dairy-free

• Kid-friendly and perfect for toddlers

• High-protein and low-calorie

• Takes just 20 minutes from start to finish

• Great hot or cold—ideal for meal prep

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ripe bananas

• eggs or egg whites

• vanilla extract

• oil for frying

Directions

1. In a medium bowl, mash the bananas with a fork until smooth. Add eggs and vanilla extract. Stir until fully combined.

2. Preheat a ceramic non-stick skillet over medium heat. Add 1/2 tablespoon of oil and allow it to heat up until sizzling.

3. Drop about 2 tablespoons of batter into the pan for each pancake. You should be able to fit three pancakes per batch.

4. Cook for 1 minute or until the bottom is golden brown. Loosen edges gently with a thin spatula and carefully flip. These pancakes are delicate, so flip them before the center fully sets.

5. Cook for another 30 seconds or until cooked through. Reduce heat if needed to prevent burning.

6. Repeat with the remaining batter, adding more oil as necessary.

7. Serve warm or cold with your favorite toppings.

Servings and timing

• Servings: 9 small pancakes

• Prep time: 2 minutes

• Cook time: 18 minutes

• Total time: 20 minutes

Variations

• Extra protein: Use 1/3 cup egg whites for a higher-protein, thicker pancake.

• Add-ins: Stir in cinnamon, chia seeds, or hemp hearts for added texture and nutrients.

• Toppings: Try peanut butter, yogurt, fresh fruit, or a drizzle of maple syrup.

• Savory version: Skip the vanilla and add herbs or a sprinkle of cheese for a savory twist.

Storage/Reheating

• Refrigerate in an airtight container for up to 5 days.

• Freeze for up to 3 months. Thaw on the counter for 1–2 hours.

• Reheat in the microwave, but they also taste great cold.

FAQs

What kind of bananas work best?

Use ripe bananas with yellow skin and a few brown specks for best flavor and mashability.

Can I use egg whites instead of whole eggs?

Yes, 1/3 cup of egg whites works well and results in thicker, higher-protein pancakes.

Do I need a non-stick skillet?

Yes, a ceramic non-stick skillet helps prevent sticking and ensures easy flipping.

Are these pancakes good for toddlers?

Absolutely! They’re soft, naturally sweet, and have no added sugar—ideal for little ones.

Can I make the batter ahead of time?

It’s best to cook the pancakes fresh, but you can prep the ingredients and mash the bananas in advance.

Do they taste like traditional pancakes?

Not exactly—these are more like soft banana fritters but have a lovely, mild pancake-like flavor.

How do I make them more filling?

Serve with nut butter, yogurt, or a handful of nuts for more healthy fats and protein.

Can I double the recipe?

Yes, you can double or triple the recipe easily. Just cook in batches and freeze extras.

What oil is best for frying?

Use avocado oil, coconut oil, or any neutral high-heat oil.

Can I use a blender to mix the batter?

Yes, blending creates a smoother batter, which can make the pancakes easier to flip.

Conclusion

Banana Egg Pancakes are an incredibly easy, nourishing, and tasty breakfast for anyone looking to simplify their mornings without compromising on flavor or nutrition. With just bananas, eggs, and vanilla, you’ll have a satisfying meal on the table in minutes. Whether hot or cold, plain or topped, they’re sure to become a favorite go-to recipe in your kitchen.

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