How To Make Banana And Egg Pancake


In this article, you’ll be able to read: How to make banana and egg pancake at home. Well, the explanation of the above mentioned topic is as follows.

Have you ever thought about making Banana and Egg Pancake? If yes, then you are at the right place. In this article, we will explain the recipe of Banana and Egg Pancake which is very easy to prepare.

The 2 Ingredient Banana Egg Pancakes (10 Min, Vegetarian)

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This world's simplest pancakes recipe contains just two ingredients (egg and banana) and is super quick - just minutes from bowl to plate! Simple and tasty. |
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1) Mash up bananas in a large bowl

2) Whisk eggs (using a fork is just fine!) and add to banana paste

3) Fry gently in a pan on low-medium heat with a little heated oil or butter

Oh so easy!

Pancakes. Fiddly and frustrating to make, fatty to eat. Taste awesome though. Surely there must be some sort of middle ground?

What if I told you it’s possible to make pancakes from just two ingredients – bananas and eggs? ‘MADNESS!’ I hear you cry. But it’s true.

Banana Egg Pancakes |

Health Benefits – Banana Egg Pancakes

One banana and two eggs will knock up a brilliant breakfast for one person – and one that’s full of vitamin b6 – which is normally found in fish and meat.

It helps to stop skin rashes, fatigue and mood swings and is used with over 100 different enzymes in the body .Banana Egg Pancakes – Just 2 ingredients!Play Video

They’re also full of manganese which is used for bone production, skin integrity and for blood sugar control.

It also protects against free radicals and skin issues, and can even alleviate asthma .

The 2 Ingredient Banana Egg Pancakes

This world's simplest pancakes recipe contains just two ingredients (egg and banana) and is super quick - just minutes from bowl to plate! Simple and tasty. |

This world’s simplest pancakes recipe contains just two ingredients (egg and banana) and is super quick – just minutes from bowl to plate! Simple and tasty. Cuisine:Vegetarian Prep Time:3 minutes Cook Time:7 minutes Total Time:10 minutes Servings: pancake Calories:241kcal 


  • 1 banana
  • 2 eggs
  • ½ tsp coconut oil (or butter) for frying

US CustomaryMetric


  • Mash up bananas in a large bowl.1 banana
  • Whisk eggs (using a fork is just fine!) and add to banana paste.2 eggs
  • Fry gently in a pan on low-medium heat with a little heated oil or butter.

Two-Ingredient Banana Pancakes

  • Level: Easy
  • Total: 5 min
  • Active: 5 min
  • Yield: 1 serving


Deselect All

Vegetable oil, as needed

2 large eggs 

1 ripe medium banana 


  1. Heat a skillet over medium heat and add some oil.
  2. Blend the eggs and banana in a blender until very smooth, 30 seconds to a minute. Pour the banana mixture in the hot skillet and cook for 1 minute. Flip and cook another minute. Serve immediately.

Two-Ingredient Banana Pancakes

These delicious and unbelievably simple pancakes are best enjoyed right after cooking. With just eggs and a banana, you can have healthy grain-free pancakes with no added sugar. Serve with maple syrup and yogurt or ricotta cheese to add in some protein.


Two-Ingredient Banana Pancakes

Recipe Summary

Total:15 minsActive:15 minsServings:2


Ingredient Checklist

  • 2 large eggs
  • 1 medium banana


Instructions Checklist

  • Step 1Puree eggs and banana in a blender until smooth.
  • Step 2Lightly oil a large nonstick skillet (see Tip) and heat over medium heat. Using 2 tablespoons of batter for each pancake, drop 4 mounds of batter into the pan. Cook until bubbles appear on the surface and the edges look dry, 2 to 4 minutes. Using a thin spatula, gently flip the pancakes and cook until browned on the bottom, 1 to 2 minutes more. Transfer the pancakes to a plate. Lightly oil the pan again and repeat with the remaining batter.


Tip: To lightly oil a nonstick skillet, dab a piece of crumpled paper towel with oil and rub the oil over the surface of the skillet.

5-Ingredient Banana Egg Pancakes

Wood plate with a stack of fluffy grain-free Banana Pancakes with a bite resting on a fork

If you don’t know I’m a pancake lover by now, you may never know.

My love for these glorious stacks of fluffy goodness runs deep. My dad used to make us HUGE pancakes before school that required two spatulas to flip. I’ve worked at breakfast restaurants and pushed pancakes on people like it was my job. And Minimalist Baker now has a whopping 24 pancake recipes. Yes, TWENTY-FOUR.

But I would be remiss if I didn’t add a recent favorite to the mix: a spin on the internet classic banana-egg pancake.

Tray with 5 simple ingredients for making Banana Egg Pancakes

My version remains simple, requiring just 5 ingredients, 1 bowl, and 15 minutes to prepare. But where they differ is texture.

These are fluffy, and I mean FLUFFY. Traditional banana egg pancakes are closer to a crepe in my opinion — flat and a bit more chewy (a texture I’m not exactly feening for).

The secret lies in a little baking powder and coconut flour, which keep these pancakes grain-free and incredibly cake-like in texture! Mega swoon.

Overhead image of bananas being smashed with a fork in a teal bowl

How to Make Banana Pancakes

Most everyone has leftover ripe, spotty bananas from the week — a little too ripe to enjoy as is, making them perfect for a quick batch of weekend pancakes.

Throw your ripe bananas into a mixing bowl and mash. The ratio is 1 banana to 1 egg — easy enough to remember!

Using a fork to mix a bowl of Banana Pancake batter

Once your bananas and baking powder are mashed and the vanilla and eggs are stirred in, incorporate your coconut flour. A little goes a long way, so add 1 Tablespoon at a time until a thick but scoopable batter is formed.

Then it’s time to scoop into a hot, oiled skillet.

The secret in cooking these, I’ve found, is to add to the pan, cover so the eggs cook through a bit more, then flip and cook until golden brown on the underside. They brown quickly, so lower the heat as needed to ensure they don’t burn!

You can opt to transfer them to a warm oven until serving, where they will continue to firm up a bit. But this is totally optional. I just like this method because I can keep my pancakes warm while I finish cooking the remaining batter. Strategy folks — it’s all about strategy.

Using a metal spatula to flip a Banana Egg Pancake in a cast-iron skillet

We hope you LOVE these pancakes! They’re:

Incredibly fluffy
Quick & easy
& SO delicious

These would make the perfect lazy weekend breakfast. Or, make a batch ahead of time and reheat them in the microwave or toaster throughout the week for a quick, on-the-go meal before work! Top them as you please, but I’ve found peanut butter, berries, coconut yogurt, and a seed mix to be divine.

Pouring syrup onto a stack of grain-free dairy-free Banana Pancakes topped with fresh blueberries

5-Ingredient Banana Egg Pancakes

Fluffy, grain-free pancakes that are rich in fiber + protein. Made with 5 simple ingredients, these pancakes require only 15 minutes and 1 bowl!

Drizzling syrup onto a stack of Banana Egg Pancakes topped with fresh blueberries and peanut butter

4.4 from 158 votesPREP TIME5 minutesCOOK TIME10 minutesTOTAL TIME15 minutesServings (pancakes)CourseBreakfastCuisineGluten-Free, Grain-FreeFreezer Friendly1 monthDoes it keep?3-4 Days


  • 2 medium ripe bananas (yellow with brown spots)
  • 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 eggs (free-range, organic when possible — we like Vital Farms)
  • 4-6 Tbsp coconut flour*
  • Oil (such as coconut or avocado — for cooking)

FOR TOPPING optional

  • Berries / Fruit
  • Nut butter
  • Seeds
  • Coconut yogurt
  • Maple syrup


  • 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.

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