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Banana and egg pancakes are sweet and delicious. Easy to make with just 2 ingredients, these pancakes are a nutritious way to start the day.
When I was gluten free these banana and egg pancakes were the best breakfast treat. It was so hard to find substitutes for the foods I loved. Now there are so many amazing options at the supermarkets. When I could make something delicious, healthy, and quick like these banana pancakes, I was over the moon.
Low in calories and packed with flavour these banana pancakes are sure to become a favourite.
Eating a balanced diet can be hard at times so these are the perfect way to break up the week with a sweet, healthy breakfast treat.
Banana and egg pancakes are low in calories, dairy free, gluten free and low fat. Serve these with maple syrup, greek yoghurt, or honey if you have a sweet tooth but they taste great on their own too.
I like to cook my pancakes in a non-stick pan with coconut oil, which gives them a crispy almost caramelised crust. So delicious!
Banana and egg pancakes are one of my favourite breakfasts to make on special occasions. They’re the perfect healthy treat to share on Birthdays, Valentine’s Day, Christmas, or any other special occasions. Try making these simple napkins and elevate your table setting.
Why You Will Love These Banana and Egg Pancakes
- Quick and easy to make
- Just two ingredients – so simple!
- Tastes like dessert for breakfast
- Naturally gluten free
- Goes great with lots of toppings
Banana and Egg Pancake Ingredients
- Banana – Ripe bananas are best for this recipe. Select yellow bananas for best results. Cut into small chunks before mashing.
- Egg – Free range eggs are best. Select the size based on the size of your banana. If you have a large banana, use a large egg or two small ones.
- Baking soda – This is optional, but I like to add baking soda to my banana and egg pancakes for added volume.
- Add ½ a teaspoon of cinnamon or all spice for more flavour.
- Add blueberries to one side of the pancakes when cooking.
- Try adding sugar free chocolate chips in the mixture for a breakfast special treat.
How To Make Banana and Egg Pancakes
- Peel and slice up the banana.
- Add the banana to a bowl and mash.
- Crack the egg into the banana and mix.
- Add 1/4 teaspoon of baking soda and mix again.
- Spoon a small amount of coconut oil to a non-stick frying pan.
- Add 2 tablespoons of pancake mixture to the hot pan.
- Once the top of the pancake is filled with bubbles, use a flat nonstick spatula to carefully flip the pancake over.
- Cook until golden brown.
- Repeat until the mixture is gone.
See the printable recipe card below to learn how to make Banana and Egg Pancakes…
Why Do My Banana Pancakes Fall Apart?
This banana and egg pancake recipe doesn’t include flour, which helps bind normal pancakes together. The key is getting the banana to egg ratio correct. It’s important to use a medium banana with a medium sized egg or a medium banana with two small eggs. Otherwise, the mixture will become too runny making them difficult to flip.
Why Are My Banana Pancakes Mushy?
Mushy banana pancakes are often a result of the frying pan being too hot. Keep your pan on a low to medium heat so the egg and banana have time to cook and caramelise together. I place my pancake mixture into the pan and don’t touch it until the bubbles begin to form on top. This should take 1-2 minutes.
Can I Add Flour to This Recipe?
Yes, you certainly can. I would recommend adding 1-2 tablespoons along with the baking soda. This will help bind the pancakes together a little better. If you use almond, or coconut flour the recipe will still be gluten free. It won’t be as low in calories or low in carbs if you choose to add flour.
- Keep pan on low to medium heat.
- Don’t flip the pancakes too early – wait for them to bubble before touching.
- Add coconut oil to the pan to get a nice, crispy outside.
- Use a non-stick spatula to flip them easily.
How to Serve Your Banana and Egg Pancakes
- Drizzle with some homey or maple syrup if you have a sweet tooth.
- Add a dollop of Greek yoghurt for a healthy but creamy topping.
- Make an easy berry compote to add on top.
- If its a special occasion try serving alongside my refreshing sangria, perfect for a breakfast filled of celebrating.
Serve and eat these pancakes straight away with your favourite toppings. Let me know in the comments section below what your favourite toppings are?
Tag me on Instagram @makylacreates if you share this recipe!
- 1 Banana, mashed
- 1 Free Range Egg
- 1/4 teaspoon Baking Soda
1.Peel and slice up the banana.
2.Add the banana to a bowl and mash.
3.Crack the egg into the banana and mix.
4.Add 1/4 teaspoon of baking soda and mix again.
5.Add a small amount of coconut oil to a non-stick frying pan.
6.Add 2 tablespoons of pancake mixture to the hot pan.
7.Once the top of the pancake is filled with bubbles, use a flat nonstick spatula to carefully flip the pancake over.
8.Cook until golden brown.
9.Repeat until the mixture is gone.
Select the size based on the size of your banana. If you have a large banana, use a large egg or two small ones.
Add ½ a teaspoon of cinnamon or all spice for more flavour.
Keep pan on low to medium heat.
Don’t flip the pancakes too early – wait for them to bubble before touching.
Add coconut oil to the pan to get a nice, crispy outside.
Use a non-stick spatula to flip them easily.
Amount Per Serving: Calories: 177Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 186mgSodium: 387mgCarbohydrates: 27gFiber: 3gSugar: 15gProtein: 8g
Estimated nutrition information is provided as a courtesy and is not guaranteed.