When I originally posted these Banana Egg Pancakes, nearly a decade ago, I was feeding a two-year-old who would eat anything. I made them with just two ingredients—banana and egg— and was excited about how simple they were.
Fast forward to now, and that same child is now 12 years old. And he definitely wouldn’t consider that original 2-ingredient recipe a “pancake” anymore. They were more of a banana soufflé, if we’re being honest about the taste and texture.
That’s why I recently revisited this recipe. I’ve added two more ingredients (still healthy!), and the texture is now much more satisfying. I think they’d definitely pass as a real pancake, so no one will miss the refined sugar. We’ve even turned them into bunny pancakes for Easter, and they are always a hit.
⭐⭐⭐⭐⭐ Featured Review “These are the best pancakes I’ve ever had! I drizzled a little bit of pure maple syrup over them. Thank you for this recipe ! Not only can I have pancakes now but I’m never going back to original pancakes.” – Kiri
Banana Egg Pancake Ingredients
- Banana. Use a ripe one with lots of spots on the skin for the sweetest flavor. This is the only sweetener in the recipe!
- Eggs. These provide protein and hold the pancakes together.
- Rolled Oats. Instead of using flour, rolled oats are blended into the batter for a better texture. Use “certified gluten-free oats,” if needed.
- Baking Powder. This addition helps make the fluffiest pancakes possible.
For a grain-free option, swap the rolled oats for coconut flour, almond flour, or almond butter. Check the recipe notes below for tested alternatives!
How To Make Banana Egg Pancakes
Step 1:
In a high-speed blender, combine the banana, eggs, oatmeal, baking powder, and salt. Secure the lid and blend until the pancake batter looks smooth.
This should take 60 seconds or less.
Step 2:
Heat a large pan over medium heat and grease the surface with butter, coconut oil, or cooking spray. Pour 3 tablespoons of batter into the hot skillet and let the pancake cook for about 2 minutes, or until bubbles start to form in the center.
When you keep the pancakes on the smaller side, flipping them will be easier.
Slide a thin spatula under the pancake and flip it over. Cook until the center of the pancake puffs up and each side is golden brown, about 1-2 minutes more.
Step 3:
Repeat with the remaining batter, lowering the heat as needed. (Pancakes tend to cook faster as you go, so lowering the heat later will prevent burning.)
Serve the pancakes warm with your favorite toppings, like peanut butter, fresh fruit, or a drizzle of maple syrup. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
IngredientsUS CustomaryMetric1x2x3x
- 1 ripe banana , with spots on the skin
- 2 large eggs
- ¾ cup old fashioned rolled oats
- 1 teaspoon baking powder
- pinch of salt
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.
Video
Notes
Nutrition
More Pancake Recipes to Try
- Oat Flour Pancakes
- Protein Pancakes
- Almond Flour Pancakes
- Oatmeal Banana Pancakes
Banana Egg Pancakes (No Added Sugar!)
Ingredients
- 1 ripe banana , with spots on the skin
- 2 large eggs
- ¾ cup old fashioned rolled oats
- 1 teaspoon baking powder
- pinch of salt
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.
