The 2 Ingredient Banana Egg Pancakes
Course: Breakfast, Lunch
Time: Max 10 min
Calories: 150 - 450 kcal
Diet: dairy-free, gluten-free
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Servings: 1 pancake
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Mash up bananas in a large bowl.
Whisk eggs (using a fork is just fine!) and add to banana paste.
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.
Calories: 241kcal | Carbohydrates: 28g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 126mg | Potassium: 544mg | Fiber: 3g | Sugar: 15g | Vitamin A: 551IU | Vitamin C: 10mg | Calcium: 55mg | Iron: 2mg