Description
These banana egg pancakes are a quick, delicious, and wholesome option for breakfast, dinner, or snacks. Naturally gluten-free, they are easy to prepare with ripe bananas and eggs, yielding fluffy, golden pancakes perfect for busy mornings.
Ingredients
Scale
- 2 medium ripe bananas (250 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 teaspoon fine sea salt
- 1 tablespoon neutral vegetable oil, plus more for cooking
- 0.25 teaspoon ground cinnamon (optional)
Instructions
- Mash the Bananas: In a medium bowl, thoroughly mash two ripe bananas with a fork until mostly smooth with a few small lumps.
- Whisk in Eggs and Flavor: In a separate small bowl, whisk the two large eggs until lightly frothy. Add the vanilla extract and fine sea salt (plus optional cinnamon) to the mashed banana. Gently combine the egg mixture; do not overmix.
- Heat and Cook: Heat a clean, non-stick skillet over medium heat. Add 1 teaspoon of neutral vegetable oil and swirl to coat, waiting until it shimmers slightly.
- Pour and Flip: Pour or spoon about 2 tablespoons (30 mL) of batter per pancake, forming small, roughly 3-inch (8 cm) rounds. Cook for 2-3 minutes per side, until golden brown, set, and cooked through. Watch for bubbles on top before flipping. Repeat with remaining batter, adding oil as needed (if pancakes brown too fast, reduce heat to medium-low).
Notes
For extra smooth batter, blend all ingredients for 15-30 seconds. An electric griddle can cook multiple pancakes at once for meal prep. Enhance flavor with nutmeg, cocoa powder, or a cardamom-lime drizzle with toasted coconut flakes. These pancakes are naturally gluten-free. For lower-carb options, use less ripe bananas or add 1 tablespoon almond flour. For vegan, use a flax egg.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 140 calories
- Sugar: 9 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 105 mg