Banana Egg Pancakes are some of the easiest pancakes you’ll ever make. With no added sugar required, they’re a healthy breakfast idea you can whip up in minutes.Â
These healthy pancakes are made without added oil or sugar, and they’re naturally gluten-free and dairy-free. While you don’t need anything more than a banana and eggs to make them, I’ll share a few tips below to make them even more fluffy and filling.Â
The banana adds natural sweetness, without an overwhelming flavor.
Kids can’t get enough of these, especially when you sprinkle in a few chocolate chips or turn them into bunny pancakes!
Ingredients You’ll Need
This concept is so simple that all you’ll need is a ripe banana and 2 eggs per serving. However, these 2-ingredient banana pancakes taste more like a banana omelet and look more like a crepe, rather than a traditional pancake.
When you add oatmeal, baking powder, and a pinch of salt, these pancakes develop a fluffy texture you’ll love. It’s basically like eating a bowl of oatmeal, only with added protein!
You can add any other flavorings you love to taste, like vanilla extract or a dash of cinnamon.
For a grain-free option, swap the rolled oats for coconut flour, almond flour, or almond butter. Just check the recipe notes below for tested alternatives!Â
How To Make Banana Egg Pancakes
In a high-speed blender, combine the banana, eggs, oatmeal, baking powder, and salt. Secure the lid and blend until the pancake batter looks smooth. This should take 60 seconds or less.Â
Heat a large pan over medium heat and grease the surface with butter, coconut oil, or cooking spray. Pour 3 tablespoons of batter into the hot skillet and let the pancake cook for about 2 minutes, or until bubbles start to form in the center.Â
When you keep the pancakes on the smaller side, flipping them will be easier.
Slide a thin spatula under the pancake and flip it over. Cook until the center of the pancake puffs up and each side is golden brown, about 1 or 2 more minutes.
Repeat with the remaining batter, lowering the heat as needed. (Pancakes tend to cook faster as you go, so lowering the heat later will prevent burning.)
Serve the pancakes warm with any toppings you love, like peanut butter, fresh fruit, or a drizzle of maple syrup. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Frequently Asked Questions
Yes, preheat the oven to 350ºF and line a large baking sheet (or two) with parchment paper. Pour the batter into small puddles, using roughly 1/4 cup per pancake, and spread them into circles with the back of a spoon. Bake for 10 to 12 minutes, until the pancakes feel firm to the touch in the center. There’s no need to flip baked pancakes.
Yes, pancakes freeze well, especially when you make them with oats. Store them in an airtight container in the freezer for up to 3 months, then pop them in the toaster on a medium setting when you want to reheat one. Alternatively, you can warm them up in the microwave using 30-second intervals.Â
Yes, quick oats or old-fashioned rolled oats will work in this recipe. Steel-cut oats won’t blend as nicely, so I’d recommend using another option in that case.Â
Yes, try my baked Buckwheat Banana Pancakes for a vegan alternative.Â
Looking for more pancake recipes? Try Oat Flour Pancakes, Protein Pancakes, Almond Flour Pancakes, or Oatmeal Banana Pancakes for more ideas.
Banana Egg Pancakes
Banana Egg Pancakes are some of the easiest pancakes you’ll ever make. With no added sugar required, they’re a healthy breakfast idea you can whip up in minutes.Â
Servings:
InstructionsÂ
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In a high-speed blender, add the peeled banana, eggs, oats, baking powder, and salt. Blend until smooth.
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Grease a large skillet over medium-high heat. When a drop of water instantly sizzles when it hits the pan, you’ll know it’s ready to cook the pancakes.
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Pour a scant ¼ cup pancake batter into the center of the greased pan. Let it cook until bubbles form in the center, about 2 to 3 minutes. Then slide a spatula under the pancake and flip it over to cook the other side. It should take roughly 1 to 2 more minutes to puff up, letting you know it’s done.
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Repeat with the remaining batter, making roughly 5 pancakes. Serve warm with your favorite toppings. Leftovers can be stored in an airtight container in the fridge for up to a week.
Notes
Make it Paleo: Omit the oats and replace them with 2 ½ tablespoons of coconut flour or ¼ cup almond butter. (Or try ¾ cup almond flour.) In this case, you don’t need to use a blender for mixing; just mash the banana with a fork in a mixing bowl and then add the rest of the ingredients into the bowl.
For a flatter pancake, you can omit any optional thickeners and just use the banana and egg combo. They will have a thin, crepe-like texture in that case.
Update Note: This recipe was updated in April 2024 to use oats as the thickener. The texture is so much butter, I just had to share! You can find the original recipe here if you prefer.
Nutrition
Calories: 233kcal, Carbohydrates: 29g, Protein: 12g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 327mg, Sodium: 128mg, Potassium: 746mg, Fiber: 3g, Sugar: 15g, Vitamin A: 551IU, Vitamin C: 10mg, Calcium: 136mg, Iron: 2mg
If you try this Banana Pancakes recipe, please leave a comment and star rating below letting me know how you like it.
