Better Banana Egg Pancakes

When I originally posted these Banana Egg Pancakes, nearly a decade ago, I was feeding a two-year-old who would eat anything. I made them with just two ingredients—banana and egg— and was excited about how simple they were.

Fast forward to now, and that same child is now 12 years old. And he definitely wouldn’t consider that original 2-ingredient recipe a “pancake” anymore. They were more of a banana soufflé, if we’re being honest about the taste and texture.

That’s why I recently revisited this recipe. I’ve added two more ingredients (still healthy!), and the texture is now much more satisfying. I think they’d definitely pass as a real pancake, so no one will miss the refined sugar. We’ve even turned them into bunny pancakes for Easter, and they are always a hit.

⭐⭐⭐⭐⭐ Featured Review

“These are the best pancakes I’ve ever had! I drizzled a little bit of pure maple syrup over them. Thank you for this recipe ! Not only can I have pancakes now but I’m never going back to original pancakes.” – Kiri

Banana Egg Pancake Ingredients

• Banana. Use a ripe one with lots of spots on the skin for the sweetest flavor. This is the only sweetener in the recipe!
• Eggs. These provide protein and hold the pancakes together.
• Rolled Oats. Instead of using flour, rolled oats are blended into the batter for a better texture. Use “certified gluten-free oats,” if needed.
• Baking Powder. This addition helps make the fluffiest pancakes possible.

For a grain-free option, swap the rolled oats for coconut flour, almond flour, or almond butter. Check the recipe notes below for tested alternatives! 

How To Make Banana Egg Pancakes

Step 1:

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. 

Step 2:

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. 

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 1-2 minutes more.

Step 3:

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 your favorite toppings, 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.

Banana Egg Pancakes (No Added Sugar!)

4.73 from 33 votes

Banana Egg Pancakes are some of the easiest and healthiest pancakes you'll ever make. I originally created this recipe with just two ingredients, but I've refined it over the years to make them fluffier and less "eggy." The result is a pancake you'll want to repeat every weekend!

prep5 mins cook15 mins total20 mins

Servings:1

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 ripe banana , with spots on the skin
• 2 large eggs
• ¾ cup old fashioned rolled oats
• 1 teaspoon baking powder
• pinch of salt

Instructions

• In a high-speed blender, add the peeled banana, eggs, oats, baking powder, and salt. Blend until smooth.
• 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.
• 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.
• 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.

Video

Notes

Nutrition information is for the entire batch. This information is automatically calculated and is just an estimate, not a guarantee.

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 better, 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

Author: Megan Gilmore

Course: Breakfast

Cuisine: gluten-free

Keyword: banana egg pancakes

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More Pancake Recipes to Try

• Oat Flour Pancakes
• Protein Pancakes
• Almond Flour Pancakes
• Oatmeal Banana Pancakes

If you try this Banana Pancakes recipe, please leave a comment and star rating below, letting me know how you like it.