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?
Questions and Reviews
I make these all the time – so simple and easy. Most people have no idea there is not flour in them – perfect!
We’re just getting into the no flour pancake scene but it’s working for us too. We think they’re pretty good and our girls 2 and 4 seemed to be fooled as well. We usually substitute applesauce for oil and that seems to work! But we’re always experimenting too.
I plan to try this recipe tomorrow. Do you think I can use frozen banana? I have a lot of organic frozen bananas saved to make smoothies. Thanks
I haven’t tried it with frozen banana, but I imagine it would work. Let us know if you try it!
I’ve used frozen banana’s before, I prefer ripe bananas, but you can certainly use frozen bananas. I’ve also added in peanut butter before and they’re really yummy!!! 🙂
I just tried this morning with frozen bananas and it works fine! I find they are very delicate though. Easy to break apart but very yummy!
I make these for our family, but add a few things to give them more substance. They are really good with flax meal, buckwheat flour, or hemp seeds. I also add vanilla and cinnamon to the batter. One time we were out of banana so I used zucchini, and they turned out great!
I want to try that as I cannot have bananas.
How do you make these with zucchini?
Do you just chop ONE up and blend it with two eggs?
I would have though it’d be too watery…
I don’t remember the exact amounts….honestly every time I make these I just throw stuff in the blender and it seems to work! I’d start with one medium zucchini and two eggs…..if it needs more liquid add some milk of choice or another egg. If it is too watery try adding some flaxmeal or oatmeal or something to soak it up.
This is the only recipe i know how to make for pancakes. Started making it a few years back. Its in the book “breaking the vicious cycle” for scder’s. I usually put shredded coconut and macadamias on top. It tastes very sweet to me!
I was wondering where it originated from! I’ve seen it floating around the internet for a couple of years, but it makes sense that it came from SCD– some of my favorites are from that book! They taste very sweet to me, too. Love them!
My kids loves these. I also usually add hemp seeds and a tablespoon or so of some type of gluten free flour, usually chickpea, buckwheat or oat. and cinnamon.
I also have tried blending them both with a vitamix and just by hand with a fork and I think the fork smash texture seems to produce fluffier pancakes.
Good to know! I’ll try the fork smash next time to see if he likes that better. 🙂
Would these pancakes freeze well?
I have froze these and they turn out great…just defrost in the fridge!
I make some very similar, but when I want big fluffy pancakes, I add a bit of coconut flour! So good!!!
I make these all the time! I usually add 1-2TBSP of chia seeds (soak the chia seeds first in coconut or almond milk). It makes it a more pancake like consistency and adds fiber and omega 3 – also tastes great.
Care to share your exact recipe…i.e. 1 banana + 2 eggs + 1 T chia seeds…soaked in how much milk? Then, blended together?
@Sophie – Sure! I just perfected mine last weekend (after many trial & errors with this).
Ingredients: 1 ripe banana, 2 eggs. Mash by hand in bowl (better then using blender). Add a big dash of cinnamon for flavor. In a separate bowl, soak 1 Tablespoon of organic black chia seeds in about 1/4 cup of almond or coconut milk. Basically just enough milk to cover the chia seeds so that that can soak. I eye’d it.
Once the chia seeds have had some time to soak (minimum 5 minutes, but the longer the better) then add them to the banana and egg mix. Now you are ready to fry! (additional add in before frying: raw cacao powder, but I liked the taste better without the cacao).
Fry in a heated pan with coconut oil or butter for additional yummy flavour. They cook quickly, and need to be flipped within a couple min on each side. Serve them with maple syrup and more butter and they are sooo yummy!!! Enjoy 🙂
Woops totally forgot one important ingredient that made these really good – 2TBLSP of all-purpose gluten free flour from trader joes!
Thanks so much, Carly!
I’m going to try this as well 🙂
Is this tasty for you and your baby or just you?
I don’t have a baby, but I am a picky eater (as is my brother who I cooked this for) and we both love them!!!
Hi! Could you double the chia and omit the egg?
I haven’t tried that, but let me know if you do! In my experience, chia and flax eggs don’t work as well with grain-free baking, so the results may be gooey.
I have made these a few times when I saw them on Blogilates, but I just don’t like it , it just tastes eggy and has that eggy texture. I so badly wanted to love these, so quick and simple to make, just 2 ingredients, GF sounds like a dream come true. They are just not for me. My kids didn’t like it either. :-(.
To Kelly, try making it with one egg instead of two. The pancakes are thinner and more crepe-like (so make them smaller), but quite tasty and sweet. We always use coconut oil to cook them in, and then spread almond butter on them – yum!
thank you I will try that 🙂
I didnt care much for them either. They tasted rubbery, eggy and the banana seemed to make them blacken quickly. I tried many different things and created one me & my picky toddler love. Ground/blended cashews, eggs, sweet potato and cinnamon. Topped with honey or coconut syrup when done. Awesome!
Will you post your recipe with quantities please? That combo sounds great!
Do you have any suggestions that are vegan friendly?
I think I saw that someone on Instagram made them with “chia eggs.” I haven’t tried them myself, though, so I can’t say for sure if that will work! Please let us know if you do try it.
oooohhhh I am gonna look into to trying that, I can’t stand the smell of eggs. I hope Chia eggs work.
Kelly, did you try this with an egg substitute? Curious if it works out somehow without the egg! I’d love a successful vegan friendly recipe, as well 🙂
These looks so simple and yummy! Too bad they have egg. My son loves pancakes but has an egg allergy. We usually just take an original pancake recipe and eliminate the egg.
I really like these but find they turn even better with plantains instead of bananas. They aren’t as sweet but have a much more pancake texture to them and can make them bigger. Using half banana and half plantain work great as well.
Tried these today but couldn’t get them to set up. The “pancake” was dark as night by the time I gave up and it was just a wet mess that fell apart instantly. 2 eggs 1 banana in the vitamix and my batter was the consistancy of beaten eggs. To much blending maybe? Any suggestions? I can certainly see how the taste would appeal to young children. They were good just looked awful and were real wet.
Yes I had the same problem. They were very mushy and easily fell apart. I am going to try to add some pancake mix but just a little so that the recipe is mostly eggs and banana. My child promises to eat her eggs if I serve the pancakes right next to them but then she just eats the pancakes and leaves the egg alone. I was going to try and serve these pancakes to her but she will definitely know something is up.
Exactly the same for me. Didn’t set up when cooking, impossible to flip, bottoms almost burned and still not flipping.
I had the same problem and I found the solution just a while ago when I made these today. You have to be generous with the oil. What I mean is, pour about a tablespoon oil on the pan, move the pan around to spread it, and then pour the pancake mixture. This will set them up.
Do not spread the oil with a kitchen towel, as I used to do, which of course reduces the amount of oil in the pan (which is good), but prevents the pancakes from frying a bit and eventually setting up.
Alternatively, for a less oily option, just make scrambled eggs out of the mixture. It tastes just as nice.
*Note: I used olive oil. I’m Greek and have plenty olive oil and coconut oil is too expensive for me.
Hope this helps 🙂
I enjoy these all the time..sometimes I add cinnamon or nutmeg to the batter.
I make these for breakfast a lot but add 3 Tbsp ground golden flax meal to the batter. After pouring on the griddle, I add frozen blueberries and eat with organic fruit spread or applesauce. You can also use almond flour or almond meal with the same result. Instead of banana, try pumpkin purée adding pumpkin pie spice and some maple syrup for sweetening. (I add blueberries to this too)
I made these first time this morning. they were delicious, easy to make, and no need to add maple syrup
If you add unsweetened cocoa powder, it makes them a little more fluffy and also chocolatey 😀
I love doing this! When you add about a 1/4 cup of ground flax seed and 1 tsp of baking powder, they puff-up very nice! As someone mentioned above, this allows you to add fruit extras really easily. Also, the vegan version is mashing banana in a bowl with the flaxseed and adding water by sight…. you can then add baking powder, any extras, even gluten-free oats or flour! My 5 & 6 year olds still prefer these over any other pancake recipe!
I made these this morning for my fussy granddaughter. I used frozen bananas and some coconut flour. She loved them. My husband prefers the ones made with flour, but didn’t think they were too bad. I love the idea of a healthy alternative to a usually unhealthy breakfast. Thanks! Next time I hope to have some ripe bananas and will try fork blending them. I used the vitamix.
I made these today and loved them! I used 1 banana, 1 egg, olive oil, a handful of blueberries, nuts and 1/2 of an avocado. So yummy!
I just made these and I do agree that these are perfect for toddlers, but I find the taste of the banana much too strong and so will me children (older at 8 and 11). I would like to try again but by adding flour, any suggestions and the quantity please?
the best pancakes I have ever had!! thank you so much!!
I just made these and they are adorable! Like little silver dollar crepelettes but so easy and very tasty. I think next time I’ll add a bit of salt but otherwise, this is definitely a keeper!
These are so good! Today I fried them up in coconut oil and stacked them up with some peanut butter between each layer. They tasted like warm peanut butter banana cake.
I’m so sad, these look so awesome, but we can’t eat eggs at our house so I tried them with flax and chia egg and both were total failures! 🙁 If anyone has been successful I’d love to hear the secret!!!!
I made these tonight for dinner and they were delicious!!
I make these weekly. Instead of flour I add a scoop of vanilla protien powder. They turn out fluffy and yummy!
Would flax eggs work?
I threw some coconut flour into the mix and then topped with strawberries. What a mistake! I couldn’t make the following bathches fast enough. The finished pancakes never made it to the table.
I’m excited to try these for our after nap snack today.
I have made them with pumpkin/squash purée and we love them, though I think I added about 1/2 tsp baking soda to make them fluff a little more and I also needed a pinch of sea salt and sometimes cinnamon or cardamom in the batter instead of in top.
OMG!!! My son finally ate eggs and didn’t even know it!! I’m so thrilled to have come across this recipe my picky 2 1/2 year old hasn’t eaten eggs since he was about 12 months old. He’s become extremely picky since being in a day home. Now I am lucky enough to stay at home with him and I’m trying so hard to get him to eat everything again. He loves fruit, yogurt and other healthy snack items but when it comes to meals he wants pancakes with flour and frozen waffles and wont eat any meat or fish unless it’s breaded. So thank you for putting up this recipe at least I have concurred breakfast. I have recently gone Paleo and I’m slowing working my family into it. My husband is not even noticing the lack of breads and processed foods that are suddenly missing which is awesome but it’s my little guy that I’m having trouble with. I just want to make sure he’s healthy.
Thanks again for this wonderful breakfast rut saving recipe.
I trued these this morning, I had a hard time flipping them. I couldn’t flip them without them falling apart. I was wondering what the trick was?
The trick to flipping them is to make them small– like a silver dollar pancake– and don’t make the pan too hot; you want them to cook slowly so that the top of the pancake isn’t too runny when you flip them!
I heard about the banana egg pancakes a while ago, but was skeptical about them. I love bananas–the idea just sounded like…another pinterest fail 🙂 After making them today, i am SOLD! I love these much better than regular pancakes! The banana flavor comes through really well, and the egg flavor isn’t overwhelming. They are not fluffy like a pancake; they’re more like a crepe, but they are simply wonderful. They have a natural sweetness to them, and are very filling.
Love this. More important my daughter 8 ys loves them. It’s so hard to get her to eat.
I love your recipes, I love your blog and I love your cookbook, but I hate this recipe! I decided to try it again last night because I forgot that I had already made it once and it makes me want to swear off of gluten free pancakes from scratch! After two of the pancakes sticking and burning hopelessly, I decided to try the modifications that are in your cookbook. They still stuck and burned every time. Never again, but that’s ok because I still have tons of other options thanks to you <3
You should try the Banana Pancakes in the cookbook! They are inspired by this recipe, but turn out WAY better. 😉
I added the ingredients for the recipe from the cookbook after two of these flopped, and they still didn’t turn out. I think we may just stick to XOXO Baking Co boxed mix for now, since those have ok ingredients and it would only be once a week at the most.
Love these! I added a little sweet potato and cinnamon! Yum!
These are a hit in our house! I add cinnamon & vanilla. They are even better with blueberries! My husband & I love them just as much as our toddler.
Just made these as is and they are great!
I made these. I just coulent stomach them! Banana was too strong. Maybe I’ll try half a banana and add some kind of rice flour.
Delicious! Made these since I had a very ripe banana I didn’t want to waste. Tastes more like a tiny omelette than a pancake. Will take extras along as snacks today. I didn’t have an issue with flipping. I just used butter. Sweet, no need for maple syrup.
I made these and I’m in love. I have been telling everyone about them.
Any idea how long leftovers will last in the fridge? I want to make extras for the week.
I would think they could last up to 5 days.
Do they freeze well? I’d love to make a batch and throw them in the freezer for later days. Thanks!
I haven’t tried freezing these, so I can’t say for sure. Let us know if you try it!
I make these for my 2 year old and myself almost every morning. We are both very picky eaters and don’t like eggs, but we both love these. He eats them faster than I can cook them.
I’ve loved these for my kids for years! They are fantastic as a quick breakfast anytime. Not just for toddlers! I make them on my Lodge cast iron griddle. Two griddles full and done! Sometimes I double it if we have friends over. Love these! Thank you!
Great recipe, thanks! I fried the first side covered so the top side steamed – that way the pancake was easy to turn over for a quick fry to give it color and crunch.
I thought the egg/banana mix looked too runny so I added a bit of coconut flour!
But I’m going to try your recipe again as the coconut flour made them a teeny bit dry. I just worried that because the mixture was so runny that the pancake would spread too much.
Thanks for sharing your recipes. Another good 2 ingredient baby recipe is 1 ripe banana and oat flour (I ground rolled oats in my food processor). Baby loves it and it’s super easy!
I heat leftovers in the toaster and they come out great.