Banana Egg Pancakes Recipe
Ripe bananas and fresh eggs come together to make a light and wholesome breakfast that feels both healthy and indulgent. These pancakes are naturally sweet and soft and they cook quickly for busy mornings. You only need a few simple ingredients to make them.
Many home cooks choose this recipe because it skips processed flour and extra sugar. The result is a protein packed option that stays tender and satisfying. Top with fruit, yogurt, or a little syrup to add contrast and texture.
Ingredients Needed
| Ingredient | Quantity | Calories |
|---|---|---|
| Ripe bananas | 2 medium | 210 |
| Large eggs | 2 | 144 |
| Baking powder | 1 tsp | 2 |
| Cinnamon powder | 1 tsp | 6 |
| Vanilla extract | 1 tsp | 12 |
| Butter or oil | 1 tbsp | 102 |
Step by Step Cooking Instructions
Mash the bananas
Peel the bananas and place them in a mixing bowl. Use a fork to mash them until mostly smooth with a few small chunks left for texture. Set the bowl aside.
Beat in the eggs
Crack the eggs into the bowl with the mashed bananas. Whisk until the mixture is even and a bit frothy. The batter will be naturally thick.
Add flavorings
Stir in the baking powder, cinnamon, and vanilla extract. Mix gently until everything is combined and the batter looks uniform. Avoid over mixing.
Heat the pan
Place a non stick pan on medium heat and add a little butter or oil. Let the fat warm so the pancakes do not stick. Test with a small drop of batter first.
Cook the pancakes
Pour small rounds of batter into the pan and cook for about two minutes until bubbles form on top. Flip carefully and cook the other side until golden and cooked through. Adjust the heat if they brown too fast.
Serve warm
Stack the pancakes on a plate and serve right away for the best texture. Add toppings such as fresh fruit, yogurt, honey, or a light drizzle of syrup. Enjoy while warm.
Tips for customizing the recipe
Add a quarter cup of rolled oats to the batter to make it more filling. Blend the oats first if you prefer a smoother texture. You can also stir in peanut butter or chocolate chips for a richer taste.
Use a ripe or overripe banana for more natural sweetness and a softer crumb. If the batter feels too thick add a splash of milk to loosen it slightly. A scoop of protein powder also works well if you want an energy boost.
Nutritional Information
The whole batch has about 476 calories with roughly 58 grams of carbohydrates, 15 grams of protein, and 22 grams of fat. That works out to about 79 calories per pancake if you make six pancakes from the batter. These numbers may change depending on portion size and toppings.
A serving of two pancakes is about 159 calories with 19 grams of carbohydrates and 5 grams of protein. Using less butter or oil will lower the calorie count. Adding extras like syrup or peanut butter will increase the totals.
Serving Suggestion
Serve these pancakes warm with fresh berries and a drizzle of honey for a bright contrast. A spoonful of yogurt or a sprinkle of nuts makes them extra nourishing. For a sweeter option try maple syrup and extra banana slices.
Pair them with scrambled eggs and a fresh fruit salad for a balanced breakfast. They also work well as a quick snack with nut butter spread between two pancakes. For brunch make mini stacks so everyone can add their favorite toppings.
How to store and keep fresh
Cool the pancakes completely before storing them in a container with a tight lid. Keep them in the refrigerator for up to two days for the best texture. Place a sheet of parchment between each pancake to avoid sticking.
For longer storage freeze them in a single layer on a tray until firm then move them to a freezer safe bag. They will stay good for up to two months. Reheat in a toaster or warm pan to bring back a soft center with a light crisp edge.
Conclusion
Banana egg pancakes are simple to prepare and a great choice for a quick and healthy breakfast. They are naturally sweet, soft, and full of goodness. The recipe is easy to change depending on your taste.
Keep the pan on medium heat and use small amounts of batter for the best results. Serve with fruit, syrup, or yogurt for variety. Once you try them you may find yourself making them again and again.
FAQs
Q1.Can I make these pancakes without eggs?
Yes you can replace each egg with a flaxseed mixture of one tablespoon ground flaxseed and three tablespoons water. The pancakes will be a bit denser but still tasty.
Q2.Can I use frozen bananas?
Yes thaw them first and drain any extra liquid before mashing. Overripe frozen bananas are very sweet and work well.
Q3.How do I keep pancakes from sticking?
Use a non stick pan and a small amount of butter or oil. Make sure the pan is warm before adding the batter.
Q4.Can I make the batter ahead of time?
Yes you can keep it in the refrigerator for up to 24 hours. Stir it before cooking and add a little milk if it thickens too much.
