Banana Egg Pancakes (3 ingredients!)

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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 ingredients!

banana egg pancakes on a plate

What do Banana Egg Pancakes Taste Like?

These 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.)

banana egg pancake batter

How To Make Banana Egg Pancakes

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.

flipping banana pancakes

These 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 tried-and-true recipes below.

banana egg pancakes texture

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4.58 from 19 votes

Banana Egg Pancakes (3 ingredients!)

Banana Egg Pancakes are a quick & easy recipe, made with only 3 ingredients. I love how you don't need any specialty flours to make them!
Course Breakfast
Cuisine gluten-free
Keyword banana egg pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Calories 233kcal


  • 1 ripe banana , with spots on the skin
  • 2 whole eggs
  • 1/2 teaspoon baking powder (optional; to help with fluffiness)

Optional Thickeners:


  • 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.



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
Nutrition Information above is for the whole batch of pancakes, which I consider a single serving.

Recipe Notes:

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?

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Kelly H

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.

Isabel ashmore

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.


I also put cottage cheese and oats in mine. I found it in a recipe online a long time ago. Put it all in a blender together and it’s marvelous. I never measure it out.


Can you bake these like your almond butter pancakes?

    Megan Gilmore

    I haven’t tried that! My guess is that they will turn out thinner when baked, since the batter is more runny, but as long as you use parchment paper, they should turn out okay.


Wow, this is delish! So glad I found your recipe!

Vanessa Cassani

I LOVE pancakes, also love to add some peanut butter on top with syrup. Gives it that thick and rich taste. Thanks for the vegan options as well, always appreciated! Looks delicious!

Ma Ellen Jane Cavero


Can I use almond flour instead?

    Megan Gilmore

    I haven’t tested it with that, but I would probably start with 3-4 tablespoons and see how that goes! Please report back if you try it. 🙂


      It works fine! I added 2.5tbsp of almond flour. 🙂


Just made these in a sandwich maker. I can only say I adore this recipe! Perfect healthy “cheat day” breakfast!

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