Banana Egg Pancakes

Tender Banana Egg Pancakes made with only three ingredients, no added flour or sugar, they are so easy to make and are a hit with kids.

These Banana Pancakes are a favorite breakfast request from my boys. They are quick to make, made with just bananas, eggs and a little bit of baking powder and are really delicious and tender. The bananas provide more than enough sweetness that you don’t need any additional sugar and the eggs bind them together. I think they give a hint of French toast – they have that sweet, custardy egg flavor.

Of course, since they don’t have any flour or flour alternatives, they are not thick or fluffy, like traditional pancakes, but they have a charm of their own and my boys actually like them better. These pancakes are thin and delicate, very tender and sweet. If you like French toast and banana desserts, you will enjoy these. They are a great breakfast option.

Ingredients:

• bananas – use bananas that are slightly over ripe, but not completely brown and soft. Save those for Banana Muffins or this delicious Banana Coffeecake:).
• eggs – I use large eggs
• baking powder – this will help to make the pancakes more fluffy
• oil or butter for cooking – use just enough to coat the skillet or griddle. Butter, avocado oil, coconut oil, ghee, etc.

How to Make Banana Egg Pancakes

This is such an easy recipe! You don’t even need a mixer, unless you want to use it. I usually just use a fork to make the batter really quickly.

• Mash the bananas until smooth. (You can even use a potato masher for this step. If your bananas are ripe, they will be much easier to mash.)
• Add eggs and baking powder, mixing until well combined.
• Cook the pancakes in a skillet or griddle. (I usually use a cast iron skillet, but it will be faster to use a griddle, since you will be able to cook more pancakes at once.)

Helpful Tips

• Use ripe bananas. Bananas that are slightly over ripe, with just a bit of brown spotting on the banana peel, are the perfect ones to use for these pancakes. They mash up much easier than bananas than are less ripe. Plus, they are sweeter. I have used bananas that are not as ripe and they work too, but they will need more effort to mash up.
• Mix the batter really well. The pancakes will be more fluffy if the eggs are more foamy and mixed evenly, plus the baking powder needs to be distributed evenly in the batter, so make sure to mix it until all the ingredients are incorporated evenly.
• Keep the pancakes small. Since there isn’t any flour in the batter, these pancakes are really tender and delicate, so they are much easier to flip when they are smaller. I keep them about 3 inches in diameter. Perfect for kiddos!

Serving, Storing and Reheating:

They are best served right away, but if you have leftovers, you can store them in the refrigerator for up to 3 days. They even freeze well, so you can store them in an airtight container or freezer bag for up to 3 months. (The best way to freeze pancakes is to put a bit of parchment paper in between each pancake so they will be easier to separate.) Reheat in the microwave or on the stovetop.

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