Tastefully Grace October 14, 2020

Healthy Banana Egg Pancakes (5 Ingredients!)

Name: Healthy Banana Egg Pancakes (5 Ingredients!)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
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))

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5 from 4 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!

Mix.
Mash your banana. Add the other ingredients and stir.
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).
Cook.
Cook the pancakes 2-4 minutes per side, or until golden brown. Repeat for all pancakes!
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.

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