Banana Egg Pancakes

Name: Banana Egg Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1 ripe banana; 2 large eggs; ¾ cup old fashioned rolled oats; 1 teaspoon baking powder; pinch of salt

User Reviews

4.7

90 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
1
Calories
233 kcal
Course
Breakfast
Cuisine
gluten-free

Banana Egg Pancakes

Dana Benson

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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.

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Ingredients

Servings

1 ripe banana , with spots on the skin
2 large eggs
¾ cup old fashioned rolled oats
1 teaspoon baking powder
pinch of salt

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Instructions

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.

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.
½
¼ cup
¾ cup
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 better, I just had to share! You can find the original recipe here if you prefer.

Nutrition Information

Show Details

Calories 233kcal (12%) Carbohydrates 29g (10%) Protein 12g (24%) Fat 9g (14%) Saturated Fat 3g (15%) Cholesterol 327mg (109%) Sodium 128mg (5%) Potassium 746mg (21%) Fiber 3g (12%) Sugar 15g (30%) Vitamin A 551IU (11%) Vitamin C 10mg (11%) Calcium 136mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 233 kcal

% Daily Value*

Calories	233kcal	12%
Carbohydrates	29g	10%
Protein	12g	24%
Fat	9g	14%
Saturated Fat	3g	15%
Cholesterol	327mg	109%
Sodium	128mg	5%
Potassium	746mg	16%
Fiber	3g	12%
Sugar	15g	30%
Vitamin A	551IU	11%
Vitamin C	10mg	11%
Calcium	136mg	14%
Iron	2mg	11%