Banana Egg Pancakes are made with 3 ingredients, contain a boost of protein and cook to golden brown with crispy edges. Perfect for wholesome busy mornings!
These are a must try, right up there with my protein pancakes and cottage cheese protein pancakes.
When you think banana and eggs, breakfast springs to mind. We love healthy banana pancakes, but what if we skipped the flour and milk? You get a quick and easy healthy breakfast packed with protein, lower in fat and carbs, gluten-free, and delicious!
I tried making 2 ingredient banana egg pancakes and I found them pretty unappealing. Adding a splash of vanilla extract really rounds out the flavor without extra calories, so now it’s 3 ingredient pancakes.
I also tried this recipe with egg whites and the results were fantastic!
Why You’ll Love This Recipe
- As wholesome as pancakes can be: We have bananas for natural sweetness, eggs for protein, and vanilla for flavor without extra sugar or calories.
- Only 3 ingredients: All staples you probably always have on hand.
- You can dress them up: Keep it simple or add your favorite toppings, mix-ins, spices, or spreads for extra flavor and nutrition.
- Soft and delicious: They’re tender, like thick crepes or crustless French toast, with sweet banana flavor in every bite.
Ingredients for Banana Egg Pancakes
You’ll probably be able to check off all 3 ingredients without even blinking, so simple!
- Bananas: You’ll need 2 large, ripe bananas with bright yellow skin. With brown spots bananas are totally fine too because it means pancakes will be more sweet.
- Eggs: For binding and protein. You can use 2 large eggs or 1/3 cup egg whites.
- Vanilla: Pure vanilla extract adds a subtle sweetness that helps round out the flavor.
- Oil: Helps keep the pancakes from sticking. Feel free to swap it out for butter.
How to Make Banana Egg Pancakes
This banana egg pancake recipe comes together in just 20 minutes with a few easy steps.
- Make the batter: In a medium bowl, mash the banana, then stir in the eggs and vanilla.
- Start the pancakes: Heat a large non-stick skillet on medium heat and add 1/2 tablespoon of oil. When it’s hot, pour 2 tablespoons of batter in for each pancake. I usually fit 3 pancakes per batch.
- Cook and flip: Cook for about 1 minute until golden brown. Use a thin spatula to loosen the edges and gently flip. These pancakes are delicate, so don’t wait for the set center before flipping, and be extra gentle!
- Finish cooking: Let them cook for 30 more seconds. These cook quickly once flipped, so keep an eye on them and lower the heat if they start to burn. Transfer to a plate and repeat with the rest of the batter.
Tips for Best Results
Here are some important tips to follow when making banana and egg pancakes.
- Keep pancakes small: They’ll flip more easily and cook faster if you use no more than 2 tablespoons of batter for each pancake.
- Use thin spatula: It’s much easier to slide under these delicate pancakes for flipping.
- Use quality non-stick skillet: One that still doesn’t stick. Over time the coating can wear off, but a good-quality skillet will help your pancakes flip easily and not stick.
- Flip carefully: Loosen around the edges first, then center and flip gently so they don’t splash.
- Turn down the heat: These pancakes cook quickly, so if they start to get too dark, turn down the heat. Ovens and pans can vary in how fast they cook too.
- Don’t skip the eggs: They’re absolutely essential. Without them, you’d just be scrambling bananas. You can use eggs or egg whites, but flax eggs won’t work for this recipe.
Variations
I tried to keep this recipe simple but there are so many things you can add to make it your own.
- Baking powder: A pinch will make fluffy pancakes.
- Use only 1 egg: It works very well and your pancakes will have a more prominent banana and less egg-y taste, but also lower in protein.
- Use egg whites only: The pancakes will be thicker and have more protein. You’ll end up with 7 pancakes instead of 9, but you can always double the recipe if you need more.
- Hemp hearts or ground flaxseed: Add a boost of healthy fats and fiber.
- Warm spices: Try a dash of cinnamon or nutmeg.
- Chocolate chips: Banana and chocolate are a match made in heaven! Stir some dark chocolate chips into the batter or sprinkle a few over the batter as the first side cooks.
- Berries: Fresh blueberries or raspberries add a burst of juicy sweetness. Sprinkle on top of cooking pancakes before flipping.
- Toppings: Spread butter, peanut butter or almond butter on top, add a dollop of Greek yogurt, or a drizzle of maple syrup or honey.
How to Store and Reheat
Store: To make this recipe even better, these banana pancakes are great for meal prep! Just store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat: They taste great cold, but you can give them a quick warm-up in the microwave.
Freeze: Store them in an airtight container and in the freezer for up to 3 months. Thaw them on the counter for a couple hours, then enjoy cold or warmed up.
FAQs
These pancakes are custard-like, similar to the middle of French toast or a thick crepe. They do have a strong banana flavor, so if you don’t love bananas, this recipe might not be for you!
I have not tried this recipe with frozen bananas, but my gut feeling tells me they wouldn’t work well. Logically, previously frozen bananas should contain the same amount of liquid as fresh ones but they do seem more watery once thawed.
No. Eggs act as the binding agent that keeps the pancakes together. Without them, the pancakes would fall apart.
You could be flipping them too soon, made them too large, or flipping them like regular pancakes which doesn’t work.
More Pancake Recipes to Try
- Peanut butter protein pancakes
- Almond flour pancakes
- Oat flour pancakes
- Whole wheat buttermilk pancakes
Banana Egg Pancakes
Equipment
Ingredients
- 2 large bananas use bright yellow and ripe or with few brown specks
- 2 large eggs or 1/3 cup egg whites
- 1 teaspoon pure vanilla extract
- Oil for frying
Instructions
- In a medium bowl, mash banana with a fork. Add eggs and vanilla, stir to combine.
- Preheat large ceramic non-stick skillet on medium heat and add 1/2 tablespoon of oil. Skillet and oil should be hot and batter sizzle when you add it. Add 2 tablespoons of batter forming small pancake. I can fit 3 pancakes in one batch.
- Cook for 1 minute or so or until pancakes are golden brown, then loosen the edges with thin spatula and very gently flip. These are not your regular pancakes, don't wait for the set center before flipping and flip gently.
- Cook for another 30 seconds. These pancakes cook faster after flipping, and if you notice they start burning, turn the heat down. Transfer to a plate and repeat with remaining batter.
- Serve hot or cold with your favorite toppings.
Notes
- Store: Refrigerate leftovers in airtight container for up to 5 days.
- Freeze: For up to 3 months. Thaw on a counter for 1-2 hours.
- Reheat: To reheat pancakes, pop them in a microwave. To be honest, they taste great cold too!
- Egg whites: Pancakes with egg whites come out thicker and higher in protein, they were great! You also get only 7 pancakes, so plan accordingly.
