Healthy Banana Egg Pancakes (5 Ingredients!)

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5 from 3 votes

Pancakes without the food coma: count me in! These 5-ingredient banana egg pancakes include just a dash of flour (or they also work with no flour at all!), and are packed with protein to kick-start your day. Healthy, quick, and delicious!

I LOVE pancakes but every time I eat them, I need a nap. These banana egg pancakes are so tasty without the belly bloat! They’re naturally sweet, scented with vanilla, and smell as fabulous as they taste. I’m scarfing these down as we speak with absolutely no regrets.

5-ingredients, 10 minutes, healthy, and delish! BAM! My favorite way to serve banana pancakes is with with healthy, homemade peanut butter.

The Ingredients

  • Ripe banana – a ripe banana is naturally sweet and easier to mash.
  • Eggs – eggs help bind your banana into a pancake, and they add protein!
  • Vanilla extract – vanilla extract adds a delicate vanilla flavor.
  • Baking powder – baking powder gives your pancakes a delicate, light texture.
  • Optional: dash of all-purpose or wheat flour – you can leave the flour out but they’ll be less cakey and more flat.
  • Also optional: mix-ins – add a 1/4 to a 1/3 cup of nuts or dark chocolate chips, or a dash of cinnamon or nutmeg.

How to Make Healthy Banana Egg Pancakes

Making healthy banana egg pancakes is so easy. The full recipe is listed in the recipe card below!

  1. Mix.

    Mash your banana. Add the other ingredients and stir.

  2. Heat.

    Heat a nonstick pan over medium/low.  Grease your pan with a small amount of oil or butter. Pour ¼ cup batter into the pan (you can make multiple pancakes at once if your skillet is large enough).

  3. Cook.

    Cook the pancakes 2-4 minutes per side, or until golden brown. Repeat for all pancakes!

  4. Serve.

    Serve alone, or with your favorite nut butter, fresh berries, natural honey, or maple syrup.

Helpful Tips & Tricks

  • If your pan is too hot, the outside of you pancakes will burn and the insides will be raw. Keep your heat at medium/low.
  • Try egg whites instead of whole eggs! Use the egg whites of 3 large eggs. Pancakes will be softer (more like the texture of bread pudding).
  • These pancakes can be made ahead and refrigerated for up to 4 days. Reheat in the toaster or microwave (covered with a damp paper towel).  
  • You can freeze these pancakes in a freezer safe bag. Reheat in the toaster!
  • Optional mix-ins: add a 1/4 to a 1/3 cup of nuts or chocolate chips, or a dash of cinnamon or nutmeg.

More Breakfast Recipes You’ll Love on Tastefully Grace!

Healthy Banana Egg Pancakes (5 Ingredients!)

These 5-ingredient banana egg pancakes include just a dash of flour (or they also work with no flour at all!), and are packed with protein to kick-start your day. Healthy, quick, and delicious!
5 from 3 votes
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: any season, winter
Servings: 4 pancakes
Calories: 73kcal
Author: TastefullyGrace

Ingredients

  • 1 large ripe banana
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 2 tablespoons of all-purpose or wheat flour optional (you can leave the flour out but they’ll be less cakey)

Instructions

  • Mash your banana until smooth. Add the other ingredients and stir until combined. Batter will be loose.
  • Heat a nonstick pan over medium/low. Grease your pan with a small amount of oil or butter. Pour ¼ cup batter into the pan (you can make multiple pancakes at once if your skillet is large enough).
  • Cook the pancakes 2-4 minutes per side, or until golden brown. Repeat for all pancakes!
  • Serve alone, or with your favorite nut butter, fresh berries, natural honey, or maple syrup.

Video

YouTube video

Notes

  • If your pan is too hot, the outside of you pancakes will burn and the insides will be raw. Keep your heat at medium/low.
  • Try egg whites instead of whole eggs! Use the egg whites of 3 large eggs. Pancakes will be softer (more like the texture of bread pudding).
  • Optional mix-ins: add a 1/4 to a 1/3 cup of nuts or chocolate chips, or a dash of cinnamon or nutmeg.

Nutrition

Serving: 1pancake (w/flour) | Calories: 73kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 58mg | Potassium: 141mg | Fiber: 1g | Sugar: 4g | Vitamin A: 138IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg
Tried this recipe?Let us know how it was!
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6 Comments

  1. Lori Ann Zito-Young
    June 7, 2022 / 10:10 am

    Where are the nutritional facts? Calories, Carbs, Sugar?

    • TastefullyGrace
      Author
      June 7, 2022 / 3:47 pm

      Hi Lori!

      I am in the midst of updating every recipe on my site to include nutrition facts, among other things! I just updated this recipe so that you can see nutrition facts! Please refresh your browser and you should be able to see the nutrition information. I hope this helps.

      Grace

      • Lori Ann Zito-Young
        June 8, 2022 / 1:47 pm

        Thanks. Tried them this morning. They were delicious!

        • TastefullyGrace
          Author
          June 8, 2022 / 1:49 pm

          So happy to hear!

          Grace

  2. Liz
    April 1, 2021 / 11:54 pm

    Just wanted to say these are awesome- they are a great healthy pancake alternative I’ve been making for my 11month old twin niece and nephew. They can’t get enough! The whole family loves them so thank you for this easy, delicious recipe!

    • TastefullyGrace
      Author
      April 2, 2021 / 1:13 pm

      Hi Liz,

      Thank you so much for letting me know! They are so yummy. Keep me posted if you try any other recipes!

      Grace

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