Banana Egg Pancakes
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
1
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Calories
233 kcal
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Course
Breakfast
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Cuisine
gluten-free
Banana Egg Pancakes
Description
These pancakes use ripe bananas combined with eggs and oats that are blended until smooth, creating a batter that cooks into softly puffed pancakes. The addition of baking powder introduces lift, helping the pancakes to rise and develop a tender crumb. Salt balances the taste against the natural sweetness of the banana.
When cooked in a greased skillet over medium-high heat, the pancakes develop small bubbles on the surface before flipping to cook the other side, resulting in a light texture with a pleasant banana flavor. The oats provide some chew and structure, contrasting with the moist banana and egg base.
Serve these pancakes warm with toppings of choice such as syrup, fruit, or nut butters. Leftovers keep well in the fridge for several days. Variations include substituting the oats with coconut or almond flour for a paleo version, which changes texture and requires mixing by hand rather than blending.
Ingredients
- 1 banana with spots on the skin, ripe
- 2 large egg
- ¾ cup rolled oats old fashioned
- 1 teaspoon baking powder
- salt pinch
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 estimates correspond to the entire batch of pancakes.
- For a paleo adaptation, replace oats with coconut flour or almond flour and mix by hand instead of blending.
- Omitting baking powder yields thinner, crepe-like pancakes focusing on banana and egg flavors.
- Cook pancakes on a medium-high greased skillet; bubbles on top signal readiness to flip.
- Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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