The 2 Ingredient Banana Egg Pancakes (10 Min, Vegetarian)
- Updated on Jul 24, 2014
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1) Mash up bananas in a large bowl
2) Whisk eggs (using a fork is just fine!) and add to banana paste
3) Fry gently in a pan on low-medium heat with a little heated oil or butter
Oh so easy!
Pancakes. Fiddly and frustrating to make, fatty to eat. Taste awesome though. Surely there must be some sort of middle ground?
What if I told you it’s possible to make pancakes from just two ingredients – bananas and eggs? ‘MADNESS!’ I hear you cry. But it’s true.
Health benefits
One banana and two eggs will knock up a brilliant breakfast for one person – and one that’s full of vitamin b6 – which is normally found in fish and meat.
It helps to stop skin rashes, fatigue and mood swings and is used with over 100 different enzymes in the body (banana benefits).
They’re also full of manganese which is used for bone production, skin integrity and for blood sugar control.
It also protects against free radicals and skin issues, and can even alleviate asthma (2).
Want more? Well on top of they even contain high amounts of fiber, potassium and protein. What are you waiting for?
Equipment
Ingredients
- 1 banana
- 2 egg
- ½ tsp coconut oil (or butter) for frying
Instructions
- Mash up bananas in a large bowl.1 banana
- Whisk eggs (using a fork is just fine!) and add to banana paste.2 egg
- Fry gently in a pan on low-medium heat with a little heated oil or butter.½ tsp coconut oil
- Flip halfway through cooking (about 4 mins) with a large spatula.
NOTES
* 2 tbsp of flax seeds
* 1 tbsp of coconut powder
* A small handful of hazelnuts, almonds or walnuts
* 1 tbsp of peanut butter (we LOVE that combo!)
* 1 tbsp of protein powder
* 1 tbsp of raisins
* 1 tsp of cinnamon
* 1 tsp of vanilla extract
* A few thin slices of apple or pears
* Pumpkin puree (organic) Topping ideas:
* Honey
* Maple syrup
* Cherries, strawberries
* Yogurt
* Chia seeds
* Sugar and lemon juice Tried the recipe? We’re all curious! Send us a pic via instagram by tagging @hurrythefoodup or leave a comment below. Oh, and if you’re feeling even more adventurous with your pancake journey, you need to check out our definitive collection of healthy vegan pancakes! EQUIPMENT & PRODUCT TIPS:
You’ll need a non-stick pan to make these pancakes work, that’s it. Not happy with your current one? See what you think about this pan. I recently started using coconut oil instead of butter for frying these fellas and I have to say it’s really good! If you want, give coconut oil a shot. Please note the nutritional data does not include oil or butter for frying.
Nutrition
Comments
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326 comments
I tried these and the first time I burned them. I sprayed with Pam. They are very delicate and if you make them really small they are easy to flip and are absolutely delish! Only 2 Smart Points.
Hi Diana, and thanks for the feedback! I definitely agree you that flipping smaller pancakes is much easier. Glad you enjoyed the pancakes, and thanks for sharing your tips!
Absolutely loved the pancakes, was getting bored with my breakfast & I couldn’t believe how good I felt after eating these, please send me more recipes!
Will do! 😀
Wow – as soon as I read the email I ran right to the kitchen and made these. YUM!!!
Really glad to hear Cindy! Welcome to the banana egg pancake club 😀
First try and an absolute MUST TRY! Really easy to make and tasted delicious. I used coconut oil which worked really well and topped with plain yoghurt and homemade mixed berry compote. Will definitely try again and recommend to others! Thanks for sharing the recipe 🙂
No way Kirsty! This is EXACTLY how I have my banana egg pancakes. Well, except that I use store bought berry compote. Glad you liked them 😀
this was the best breakfast i had since I’ve been on weight watchers i added strawberries
Haa, so good to hear, Nicole 😀
It’s my favourite breakfast too! No joke.
Thanks for this wonderful recipe! Rather than mash the bananas and eggs manually, I blended the eggs, banana and a pinch of cinnamon in a small blender and the pancakes came out perfectly round and cooked evenly on a non-stick skillet. I did spray the skillet with a little canola oil just in case they might stick to the pan. Just like any pancake if you wait for the 1st side to set and brown, gently flipping the pancake isn’t a problem. I used 4 tbs. for each pancake and got a 4-stack pancake breakfast out of just one recipe – perfect for one or if you have a generous nature you could share. Drizzled the stack with a bit of agave nectar and fresh strawberries. It was a great way to start my day! Thanks for a recipe with just the right proportion & that turned out perfect on the first try!
Hmmm, just tried these today. They were not bad, (my kid loved them) but my husband and i prefer actuall pancakes to these. The good- easy and cheap to make, looks like pancakes but smells like banana bread (added vanilla cinnamon and nutmeg) The bad- texture. Very egg-y. Ugh. I dont know what i was expecting (maybe pancakes, ha!) But i didnt like the taste (eggs) and the texture was weird. Maybe next time ill up the ratio of bananas to eggs and see how that works.
Hi Jasmin! Glad your little one liked them! Same here, my nephew is a huge fan 😀
Funny that you have the impression it tastes a lot like egg. Actually, I don’t like eggs at all, but when I mix a mashed banana into them, I don’t notice the eggy taste at all. Not sure, if these pancakes will ever suit your taste, but maybe it’ll work if you mash the banana more smoothly, try a riper banana or use some tasty add-ons like coconut flour or peanut butter.