Banana Egg Pancakes are a quick and easy recipe, made with just 3 ingredients. They are perfect if you want a gluten-free and grain-free option, without using any specialty flours!
What do These Pancakes Taste Like?
These banana egg pancakes don’t call for any flour, so they are more like a banana omelet than a traditional fluffy pancake… but the egg isn’t as noticeable as you might think.
They won’t fool a super-picky adult, but adding baking powder helps them fluff up a bit, and when you serve them in a stack, they are a satisfying option for those who need to avoid grains and don’t want to use any specialty grain-free flours.
I used to call these “toddler” pancakes, because my son adored them as he was growing up! (We kept him grain-free for the first two years of his life.)
How To Make Them
These pancakes require just 2 ingredients– banana and egg– but I like to add a little baking powder, as well, to help them fluff up a bit more. To make them, you’ll just need to mash a banana really well and then mix it together with the eggs and baking powder.
Just like any other pancake recipe, this one cooks best at low heat so that the outside of the pancakes won’t get too dark.
You’ll want to keep these pancakes small, using only 3 tablespoons of batter at a time, so that they are easy to manage and flip in the pan. Bigger pancakes will burn before you are able to flip them.
Banana egg pancakes get nice and crispy edges, just like the traditional ones, and the banana offers plenty of natural sweetness, so maple syrup isn’t even necessary. (Unless you want to add it, anyway.)
I hope you enjoy these pancakes as much as we do. They won’t necessarily “fool” anyone above the age of 3, but they make the perfect treat for those who are cutting back on flour and sugar!
More Paleo Pancake Recipes
If you want something a little sturdier, try my optional add-ins mentioned in this recipe (coconut flour or almond butter do help add more structure!), or try one of these already tested and perfected recipes below.
Banana Egg Pancakes (3 ingredients!)
- 1 ripe banana , with spots on the skin
- 2 whole eggs
- 1/2 teaspoon baking powder (optional; to help with fluffiness)
- 2.5 tablespoons coconut flour
- or 2 tablespoons almond butter
- Use a fork to mash the banana until relatively smooth. (It's okay if there are a few small clumps.)
- Add the mashed banana to a bowl with 2 eggs and ½ teaspoon of baking powder. Mix well with a fork or small whisk, until you can’t see clumps of baking powder anymore.
- Pour the batter into a lightly greased skillet (you can use spray oil or butter) using roughly 3 tablespoons of batter at a time. This amount keeps them easy enough to flip. Cook on low heat for about 3-4 minutes per side. The first pancake usually takes the longest to cook, and then they cook faster after that. You should get about 6 pancakes total for 1 batch.
- Serve these pancakes with extra sliced banana on top, and a drizzle of maple syrup, if desired.
For Thicker Pancakes:
- Add in 2 ½ tablespoons of coconut flour, OR 2 tablespoons of almond butter, when mixing together the banana egg pancake batter, then cook as directed above.
Nutrition Information above is for the whole batch of pancakes, which I consider a single serving.
If you need a vegan pancake recipe, try:
I haven’t tested this recipe with an egg substitute, like flax eggs, but I have a feeling the result would be very gooey. If you have any luck with a vegan substitution, I’d love to hear about it!
Reader Feedback: What’s your favorite grain-free breakfast?