A stack of fluffy banana pancakes topped with fresh banana slices, brown sugar crumbles, and drizzled with maple syrup on a ceramic plate. — Fluffy banana pancakes stacked high and topped with fresh banana slices, brown sugar, and maple syrup—comfort in every bite.

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

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.

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)

Description

Ingredients