A Simple, Wholesome Breakfast: Banana Egg Pancakes

Banana egg pancakes are a dream come true for anyone seeking a fast, wholesome, and naturally gluten-free breakfast. Made with just two ingredients—bananas and eggs—they’re ideal for toddlers, fitness lovers, or anyone following a clean eating lifestyle.

Whether you’re short on time or ingredients, these flourless pancakes are light, tender, and naturally sweet without added sugar. If you’ve loved our Greek Yogurt with Berries and Chia Seeds , you’ll adore this one too.

Why You’ll Love This Recipe:

• Just 2 main ingredients
• Gluten-free, dairy-free, paleo-friendly
• Naturally sweet—no added sugar
• Quick: ready in under 10 minutes
• Great for toddlers, athletes, and clean eaters

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Preparation Phase & Tools to Use

Essential Tools and Equipment

• Non-stick skillet or griddle – for even cooking
• Blender or mixing bowl – to combine ingredients smoothly
• Spatula – for flipping pancakes gently
• Measuring spoons – for optional flavor add-ins

Why These Tools Are Key

• A non-stick skillet ensures your pancakes cook evenly without sticking.
• A blender helps you achieve a uniform batter, especially if bananas are firm.
• A spatula makes flipping easier, since the batter is delicate.

Pro Tips Before You Start

• Use very ripe bananas—they blend easily and are sweeter.
• Let the batter sit for a minute before cooking; it thickens slightly.
• Heat pan on medium-low—these burn faster than traditional pancakes.

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Ingredients List

Base Recipe (2 Ingredients)

• 1 large ripe banana
• 2 large eggs

Optional Flavor Add-Ins

• ½ tsp vanilla extract
• ¼ tsp cinnamon
• Pinch of salt
• 1 tbsp almond flour (for more structure)
• 1 tsp chia or flaxseed (for fiber boost)

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Step-by-Step Instructions

1. Make the Batter:
   • In a bowl or blender, combine banana and eggs.
   • Blend or mash until smooth.
2. Heat the Skillet:
   • Preheat skillet on medium-low.
   • Lightly grease with coconut oil or butter.
3. Cook the Pancakes:
   • Pour small amounts (2–3 tbsp) of batter per pancake.
   • Cook for 1–2 minutes, until edges are set and bubbles appear.
   • Flip gently with a spatula. Cook another 1–2 minutes.
4. Serve Warm:
   • Top with fresh fruit, yogurt, nut butter, or a drizzle of maple syrup.

Variation Tip: Add a tablespoon of oats for fiber or protein powder for a post-workout breakfast.

Serving Ideas, Mistakes to Avoid, and Side Dishes

Serving Suggestions

• With Greek yogurt and berries
• Drizzled with peanut or almond butter
• Topped with coconut cream and crushed nuts
• Sprinkled with cacao nibs or cinnamon
• As a side to scrambled eggs or turkey sausage

Common Mistakes to Avoid

• Bananas not ripe enough: Makes batter too lumpy and not sweet enough.
• Too much batter per pancake: Leads to difficult flipping and soggy centers.
• High heat: These pancakes burn easily—always cook on medium-low.
• No oil or butter in pan: Use a little fat to prevent sticking.

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Side Dish Recommendations

1. Fruit Salad

Fresh fruit adds brightness and texture.

2. Scrambled Eggs

High-protein and savory to balance sweetness.

3. Avocado Toast

Great for healthy fats and fiber.

4. Cottage Cheese

Creamy and protein-rich to round out the meal.

5. Smoothie Bowl

Packed with nutrients and easy to customize.

6. Nut Butter Dip

Serve as a topping or dip for extra protein.

7. Turkey Bacon

Low-fat savory side that complements sweet pancakes.

8. Chia Pudding

Adds fiber and omega-3s to your breakfast.

Tips, Storage, FAQs & CTA

Expert Recipe Tips

• Mash bananas until completely smooth for best texture.
• Add a pinch of baking powder if you want fluffier pancakes.
• Use silicone spatulas for easier flipping.
• Small pancakes are easier to cook and flip than large ones.

Storage and Reheating

To Store:

• Keep in airtight container in the fridge for up to 3 days.

To Reheat:

• Reheat on a skillet for 1–2 minutes per side or microwave for 20–30 seconds.

Freezer Tip: Freeze pancakes between parchment layers. Reheat in toaster or pan.

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FAQs

Can I use green bananas?

No, they’re too starchy and not sweet enough. Use ripe or overripe bananas.

Are these pancakes keto?

Not strictly. Bananas contain natural sugars, so they’re not ideal for keto diets.

Can I make them in advance?

Yes. Store in the fridge or freeze for a quick breakfast later.

Can I use egg whites only?

You can, but the texture will be flatter and less rich.

How can I make these more filling?

Add oats, protein powder, or nut butter to the batter.

Banana egg pancakes are the perfect mix of simplicity, nutrition, and convenience. With only two ingredients and endless customization options, they fit any dietary lifestyle—gluten-free, dairy-free, low-carb, and kid-friendly.

If you enjoyed this recipe, try our Chinese Beef and Broccoli for more healthy breakfast ideas.

Did you try these banana egg pancakes? Drop a comment below and let us know your favorite topping. Don’t forget to pin this recipe for later and share and pin it on Pinterest with a friend!

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