If you’re looking for an easy breakfast that’s healthy, has protein so you’ll stay satisfied longer, and something the kids will eat, you’ll love this recipe for 2-ingredient banana egg pancakes.
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.
Banana Egg 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 do want to 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, they are 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 is super simple for these banana egg pancakes. 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
Banana has a lot going for it, nutritionally speaking. A single banana has 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 an 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!
Delicious 2 Ingredient Pancakes
Honestly, these 2 ingredient pancakes are so good that you’ll feel like you’re indulging. Thankfully, this breakfast won’t give you the mid-morning crash you might get from regular pancakes.
I love a stack of gluten-free pancakes, but they often leave me feeling sluggish and sleepy the rest of the day. This breakfast won’t give you the mid-morning crash you might get from regular pancakes. (At least that’s what happens to me when I eat regular gluten-free pancakes.)
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, like in the image below.
- 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 to add some 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
How to Make 2 Ingredient Banana 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 to a plate.
Serve however you prefer your 2-ingredient pancakes – with maple syrup, molasses, extra bananas or fruit on the side
2-Ingredient Banana Pancakes
- Prep Time: 3 mins
- Cook Time: 3 mins
- Total Time: 6 mins
- Yield: 1-2 servings 1x
- Category: breakfast
- Method: cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 eggs
- 1 large banana
- Optional:
- 1/2 tsp cinnamon
- 2–4 Tbsp blueberries
Instructions
- 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!
Nikki says
Can these be frozen to eat at a later time?
Erika says
I haven’t tried freezing these, Nikki, so I’m not sure. Let me know if you do and I’ll make a note in the post!
Franky says
Do these taste very egg-y like scrambled eggs with a little banana? haha. I’m curious to try because I like the fact that they’re Paleo.
Lynn McAlexander says
I didn’t notice an egg taste because the banana flavor overpowers it. I also added blueberries. Tastes just like pancakes and are delicious!
Tee says
Aren’t eggs considered dairy?
Erika says
No, eggs are not dairy. Anything from cows – milk, cheese, sour cream, cottage cheese – is dairy. Eggs are not dairy. Now if you are thinking Vegan, which is no animal products, than eggs would not be allowed.
Ann says
I just made this recipe, I followed every steps and it was so delicious, soft and sweet naturally from banana and very easy to make! My little boy and I were very happy with this delicious pancakes. Love it. Thank you for sharing.
★★★★★
Erika says
I’m so glad you both loved them! Thanks for letting me know, Ann! 🙂
Miss Patricia says
These taste good.
Mayuka says
The best breakfast for me is pancake, I love the butter and syrup on top, it really makes my day. Thanks for this banana recipe
★★★★★
Erika says
Glad you liked it!
Katrina says
Can you make a couple a eat throughout the week?
Sharon says
Sorry didn’t really like these. Even with cinnamon it was more like a sweet omelet than a pancake. Super thin and flimsy. And they didn’t want to cook through for me for the edges cooked but the center was runny.
★★
Abigail says
Can you use a defrosted frozen banana in place of a fresh one? That’s all I have right now so I’m about to try it!
Connie Duenez says
I thought these were pretty YuMmY 😋 However, I thought it had an omelet texture. Next time I think I’ll try adding some baking powder, blended oats (to make oat powder) & a splash of vanilla just to give a little more cake consistently and volume..👍👍 two thumbs up.. their recipe is simple, easy to make and Delicious 😋
★★★★★
Erika says
Thanks, Connie!
Toni says
Do you know the sugar content? I’m trying out various recipes to help my dad find tasty foods alternatives, he was recently diagnosed diabetic.
Erika says
Hi Toni, I just updated the recipe with the nutritional info. This recipe has approximately 14-15g sugar per serving due to the banana. It does vary; for example, if you use a very small banana it may be less where a big banana may be more.
Stacy says
These pancakes were so easy and delicious. My family really enjoyed them. Thank you!
★★★★★
Bryan says
This is definitely an easy recipe, which is what drew me to it, but the pancakes are not great… Too much egg makes the batter runny and taste like you’re just eating scrambled eggs. I think a 1 to 1 ratio of banana to egg might be a lot better. We added flour to thicken it up and the blueberries make a big difference.
★★★
Erika says
Hi Bryan, I’m glad you made it work for you. A larger banana does help improve the ratio, but you can absolutely make it 1 egg to 1 banana if you prefer.
Jackie says
Do you know if egg whites would come up with same consistency? Thank you!!
Erika says
I don’t think they would come out the same. You could try it though? It’s such a simple recipe, it’s easy to experiment.
Lexi says
SO YUMMY!! I have tried to like eggs so many times because of the protein and LOVED them in this recipe!! Thank you!
Erika says
I’m so glad you loved them!
Lia says
Can these be waffled?
Nan says
The first time I made these I doubled up the recipe and they were so good abs oddly fluffy…this time I did the same thing and they were more like an egg omelette…not entirely sure what I did 🤣 I do love these tho
★★★★★
Anita says
I tried this recipe. Added a touch of flour and baking powder. They’re really good! Had a custard like texture, which I liked. And they’re healthy! Yay!
★★★★★