If you’re looking for an easy breakfast that’s healthy, has protein so you’ll stay satisfied longer, and is actually something the kids will eat, you’ll love this recipe for 2-ingredient banana egg pancakes.
If your mornings are as crazy as mine are, simplicity is key! But when it comes to breakfast, not only does it need to be easy to whip up, but my kids have to actually eat it, too.
I have found the absolute perfect solution: fluffy, healthy, delicious pancakes made with just two ingredients.
With 2 eggs and 1 banana, these quick-and-easy pancakes are naturally gluten-free, dairy-free, and Paleo-friendly. The bananas add natural sweetness, while the eggs give you a nice amount of protein that will keep you and your children satisfied longer than most typical pancake recipes.
In short, these banana egg pancakes are an absolute game-changer and will help you win the breakfast battle every morning!
I can’t even remember when or where I first discovered this 2 ingredient pancakes recipe – it was a few years ago. I can’t claim this as my creation; now I see it all over the internet. But it’s too good not to share with you!
There are very few breakfast recipes that both my kids and I love equally, and this 2-ingredient banana pancake recipe is definitely one of them. I eat these as much as my children!
I want to be very upfront and tell you that these are not the same as regular pancakes. If you are expecting a complete replacement for Grandma’s fluffy buttermilk pancakes, you will probably be disappointed.
But they are delicious, much healthier than regular pancakes, and they do look like pancakes! That is why my family loves them, and I think yours will too!
I love that the ingredient list for these banana egg pancakes is super simple. In fact, the name says it all! One serving has 1 banana and 2 eggs and makes 4-5 small pancakes or 2-3 medium to large pancakes.
Bananas have a lot going for them nutritionally. A single banana contains both soluble and insoluble fiber as well as energizing carbohydrates.
Additionally, bananas are high in potassium, magnesium, vitamin C, and folate, along with many other vital nutrients.
Eggs provide inexpensive, easy-to-digest protein as well as healthy fat. Plus, eggs also have a high amount of nutrients and vitamins, such as D, B6, B12, selenium, zinc, and iron.
When combined into banana egg pancakes, these two powerhouse ingredients give you the best start to your day possible!
Let’s talk about how to make these 2 ingredient pancakes.
You’ll need 2 eggs and 1 large banana per serving. A serving makes 4-5 small pancakes or 2-3 medium to large pancakes.
Crack the eggs into a medium-sized bowl…
…and whisk.
Break the banana into chunks and add to the egg mixture…
Mash up with a spoon or mixer until mixed well. You can leave some chunks of banana behind if you want a chunkier pancake.
Cook on a griddle or frying pan over medium heat until the edges are beginning to brown, then flip over and cook until 30-60 seconds.
Remove onto a plate.
Serve your pancakes however you prefer – with maple syrup, molasses, extra bananas, or fruit on the side. Or, add one of the fun add-ins below!
Just because this is a 2 ingredient pancake recipe doesn’t mean that you are limited to only two ingredients!
You can also have some fun with these banana egg pancakes by adding some mix-ins. I’ve enjoyed several different combinations. Here are a few of my favorites:
As you can see, you can get quite creative with these banana egg pancakes and keep all the health benefits intact!
If you’ve ever had pancakes that are dry or flavorless, you know that not all pancakes are created equal. These tips will help you enjoy this flavorful recipe and ensure it’s cooked properly:
You can easily freeze these banana egg pancakes. Just mix up the batter and cook as normal, then allow the pancakes to cool fully. Freeze them between stacks of parchment paper in an airtight bag.
When you want to enjoy them, stick them in the microwave for 15-30 seconds and enjoy!
Because the batter doesn’t have gluten or any other bonding agents, you’ll want to keep these pancakes fairly small. I also recommend making sure they are cooked on one side before flipping them—you’ll know when they are ready to flip when you see little bubbles start to pop up in the pancake.
Print
Print Recipe
★★★★★
4.4 from 8 reviews
Keywords: breakfast, eggs, pancakes, healthy
Pin the image below to one of your favorite breakfast Pinterest boards to find the recipe later!
The post 2-Ingredient Banana Egg Pancakes (Gluten-Free, Dairy-Free, Paleo) appeared first on Living Well Mom.
If your mornings are as crazy as mine are, simplicity is key! But when it comes to breakfast, not only does it need to be easy to whip up, but my kids have to actually eat it, too.
With 2 eggs and 1 banana, these quick-and-easy pancakes are naturally gluten-free, dairy-free, and Paleo-friendly. The bananas add natural sweetness, while the eggs give you a nice amount of protein that will keep you and your children satisfied longer than most typical pancake recipes.
In short, these banana egg pancakes are an absolute game-changer and will help you win the breakfast battle every morning!
Egg Banana Pancakes
I can’t even remember when or where I first discovered this 2 ingredient pancakes recipe – it was a few years ago. I can’t claim this as my creation; now I see it all over the internet. But it’s too good not to share with you!
There are very few breakfast recipes that both my kids and I love equally, and this 2-ingredient banana pancake recipe is definitely one of them. I eat these as much as my children!
I want to be very upfront and tell you that these are not the same as regular pancakes. If you are expecting a complete replacement for Grandma’s fluffy buttermilk pancakes, you will probably be disappointed.
But they are delicious, much healthier than regular pancakes, and they do look like pancakes! That is why my family loves them, and I think yours will too!
I love that the ingredient list for these banana egg pancakes is super simple. In fact, the name says it all! One serving has 1 banana and 2 eggs and makes 4-5 small pancakes or 2-3 medium to large pancakes.
Benefits of Banana
Bananas have a lot going for them nutritionally. A single banana contains both soluble and insoluble fiber as well as energizing carbohydrates.
Additionally, bananas are high in potassium, magnesium, vitamin C, and folate, along with many other vital nutrients.
Benefits of Eggs
Eggs provide inexpensive, easy-to-digest protein as well as healthy fat. Plus, eggs also have a high amount of nutrients and vitamins, such as D, B6, B12, selenium, zinc, and iron.
When combined into banana egg pancakes, these two powerhouse ingredients give you the best start to your day possible!
How to Make Banana Egg Pancakes
Let’s talk about how to make these 2 ingredient pancakes.
You’ll need 2 eggs and 1 large banana per serving. A serving makes 4-5 small pancakes or 2-3 medium to large pancakes.
Crack the eggs into a medium-sized bowl…
…and whisk.
Break the banana into chunks and add to the egg mixture…
Mash up with a spoon or mixer until mixed well. You can leave some chunks of banana behind if you want a chunkier pancake.
Cook on a griddle or frying pan over medium heat until the edges are beginning to brown, then flip over and cook until 30-60 seconds.
Remove onto a plate.
Serve your pancakes however you prefer – with maple syrup, molasses, extra bananas, or fruit on the side. Or, add one of the fun add-ins below!
Optional Pancake Add-Ins
Just because this is a 2 ingredient pancake recipe doesn’t mean that you are limited to only two ingredients!
You can also have some fun with these banana egg pancakes by adding some mix-ins. I’ve enjoyed several different combinations. Here are a few of my favorites:
- Cinnamon banana pancakes: add 1/2 teaspoon of cinnamon to your batter
- Blueberry pancakes: sprinkle in 1/4 cup of blueberries before cooking
- Chocolate banana pancakes: add a dash of cocoa to the batter and mix well
- Nut butter pancakes: spread a teaspoon of almond butter or peanut butter on top of your pancakes after they are cooked
- Apple walnut pancakes: mix a tablespoon of apple sauce into the batter before cooking, then top with chopped walnuts
As you can see, you can get quite creative with these banana egg pancakes and keep all the health benefits intact!
Tips for Making Banana and Egg Pancakes
If you’ve ever had pancakes that are dry or flavorless, you know that not all pancakes are created equal. These tips will help you enjoy this flavorful recipe and ensure it’s cooked properly:
- Choose bananas that are ripe. This recipe won’t be nearly as good or as easy to make without a soft, ripe banana. You don’t want them to be completely mushy, but they should be more yellow than green.
- Use room-temperature eggs. Room-temperature eggs will make all baked goods, including these 2-ingredient pancakes, fluffier than cold eggs.
- Mash your banana with a spoon. The easiest way I’ve found to mash up my bananas is to use the back of a spoon. I like mine to have a little chunkiness to them for some added texture, but that’s a personal preference.
- Know when to flip. A pancake is ready to be flipped over once the edges start to brown and you see little air bubbles.
FAQs
Can I freeze these pancakes?
You can easily freeze these banana egg pancakes. Just mix up the batter and cook as normal, then allow the pancakes to cool fully. Freeze them between stacks of parchment paper in an airtight bag.
When you want to enjoy them, stick them in the microwave for 15-30 seconds and enjoy!
Why are my pancakes falling apart?
Because the batter doesn’t have gluten or any other bonding agents, you’ll want to keep these pancakes fairly small. I also recommend making sure they are cooked on one side before flipping them—you’ll know when they are ready to flip when you see little bubbles start to pop up in the pancake.
2-Ingredient Banana Pancakes
Print Recipe★★★★★
4.4 from 8 reviews
- Author: Erika Bragdon
- Prep Time: 3 mins
- Cook Time: 3 mins
- Total Time: 6 mins
- Yield: 1-2 servings
- Category: breakfast
- Method: cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cook Mode Prevent your screen from going darkInstructions
- Whisk the eggs together in a medium bowl. Break the banana into chunks and mash or mix into the egg mixture. Whisk together until blended and few lumps remain.
- Optional: add 1/4 tsp cinnamon or 2-4 Tbsp blueberries for variety.
- Cook over medium heat until the edges begin to brown. Flip and cook for an additional 30-60 seconds or until cooked through.
- Remove to a plate and serve as desired.
Keywords: breakfast, eggs, pancakes, healthy
Pin the image below to one of your favorite breakfast Pinterest boards to find the recipe later!
The post 2-Ingredient Banana Egg Pancakes (Gluten-Free, Dairy-Free, Paleo) appeared first on Living Well Mom.