Banana Egg Pancakes are some of the easiest pancakes you'll ever make. With no added sugar required, they're a healthy breakfast idea you can whip up in minutes.
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.
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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 butter, I just had to share! You can find the original recipe here if you prefer.