Banana Egg Pancakes
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!
Servings: 9 pancakes
Calories: 72kcal
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.
Video
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.
Nutrition
Calories: 72kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 16mg | Fiber: 1g | Sugar: 4g