5-Ingredient Banana Egg Pancakes
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
6 (pancakes)
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Calories
104 kcal
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Course
Breakfast
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Cuisine
gluten-free
5-Ingredient Banana Egg Pancakes
Description
The 5-Ingredient Banana Egg Pancakes combine ripe bananas mashed with baking powder and vanilla extract, then mixed with eggs and coconut flour to create a thick batter. The baking powder helps the pancakes rise slightly, improving texture. Coconut flour absorbs moisture to give structure but requires careful measurement to avoid dryness. Cooking in a lightly oiled skillet over medium heat produces pancakes with a tender inside and lightly browned exterior. The recipe suggests optionally keeping cooked pancakes warm in the oven to firm them slightly. These pancakes can be a base for a simple breakfast or snack, offering natural banana sweetness and a soft bite. Optional toppings like nut butter or fruit can complement the flavor.
The recipe notes that flipping can be easier if pancakes are well set and suggests a vegan adaptation using flax or chia eggs, though this is untested. Coconut flour generally works better than almond flour for the best texture here.
Ingredients
- 2 medium banana yellow with brown spots, ripe
- 2 tsp baking powder (not necessary, but helps them rise)
- 1 tsp vanilla extract (or sub another extract or citrus zest of choice)
- 2 large egg free-range, organic when possible - we like Vital Farms
- 4-6 Tbsp coconut flour
- neutral cooking oil such as coconut or avocado - for cooking, generic cooking oil
FOR TOPPING optional
- berries
- Fruit
- nut butter
- seeds
- coconut yogurt
- maple syrup
Instructions
- We’ve found that while these pancakes cook well on the stove-top, it can be helpful to keep them warm in the oven where they will continue to bake and firm up while the remaining pancakes cook. If this sounds helpful, preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. However, this is not necessary, meaning you can skip this step.
- To a large mixing bowl, add bananas and mash until only small bits remain. Then add baking powder and vanilla extract and use a fork or whisk to mash until thoroughly combined.
- Next add eggs, break yolks with a fork or whisk, and whisk thoroughly until well combined.
- Lastly, add coconut flour 1 Tbsp (9 g) at a time until a thick but scoopable batter is achieved (thicker than your average pancake batter, but not so thick that it appears dry). If you add too much coconut flour, add a little dairy-free milk to thin.
- Heat a large skillet over medium heat. Once hot, add a little cooking oil to coat the pan. Then spoon in roughly 3-Tbsp amounts of batter and reduce heat to low. These benefit from cooking slower and lower than your average pancakes. Cover with a lid to help the center cook through.
- Cook for 3-4 minutes, then remove lid and flip carefully. Cook for 3-4 minutes more (lowering heat as needed if cooking too fast) or until the underside is golden brown. Transfer cooked pancakes to the preheated oven on the prepared baking sheet (or to a serving plate). Continue cooking until all batter is used up — as recipe is written, ~6 pancakes.
- To serve, top with desired toppings, such as nut butter, sliced bananas or fresh fruit, dairy-free yogurt, or maple syrup. We also love a sprinkle of seeds for more fiber and healthy fats.
- Best when fresh, though leftovers keep covered in the refrigerator 3-4 days, or in the freezer up to 1 month. To reheat, microwaving is most effective. Otherwise, toast or bake in a 350 degree F (176 C) oven until hot.
Notes
- To keep this recipe vegan, try substituting 2 eggs with 2 flax or chia eggs, though texture may vary as this is untested.
- Coconut flour offers better texture than almond flour; almond flour requires a larger quantity if substituted.
- Keep cooked pancakes warm in a low oven to allow them to firm up while cooking the remaining batter.
- This recipe was adapted from the original by Blogilates and nutrition info is a rough estimate without toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(pancakes)
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Serving | 1pancakes | |
| Calories | 104 | 5% |
| Carbohydrates | 12.4g | 4% |
| Protein | 3.2g | 6% |
| Fat | 4.8g | 7% |
| Saturated Fat | 1.5g | 8% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 2.3g | 12% |
| Trans Fat | 0g | 0% |
| Cholesterol | 62mg | 21% |
| Sodium | 194mg | 8% |
| Potassium | 187mg | 4% |
| Fiber | 2.7g | 11% |
| Sugar | 5.4g | 11% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 100mg | 10% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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