We have been crazy about banana egg pancakes at our house these days. I love them. My husband loves them. And our 3-year-old can’t get enough.
If you’re not familiar with banana-egg pancakes, these aren’t just any pancakes! They are made completely of mashed, ripe bananas and eggs. So they are full of protein and naturally sweetened with the banana. I add cinnamon and vanilla for flavor, and a swirl of almond butter for extra deliciousness. I love these pancakes because they taste like a treat, but are full of wholesome ingredients!
Banana egg pancakes are the perfect thing to make when you have just a few old bananas on the counter, and don’t want to go to the work of baking anything. They are also great for getting kids to eat protein for breakfast. I sometimes like them for a post-workout meal.
Banana-egg pancakes take only minutes to whip up and are a great replacement for regular pancakes if you’re transitioning to a gluten-free diet. You can use peanut butter in place of the almond butter if you wish. Sometimes, I also like stirring in 1/4-1/3 cup of leftover cooked steel-cut oats for a little texture. You can really customize these to your tastes!
- 2 ripe bananas
- 5 eggs
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 2-3 heaping tablespoons almond butter
- coconut oil/butter for cooking
- Mash the bananas with a fork until they resemble baby food. Whisk in the eggs, cinnamon, salt, and vanilla. Whisk until smooth. Spoon the almond butter into the mixture and gently swirl it in, not mixing all the way.
- Heat a teaspoon or so of coconut oil in a non-stick skillet over medium-high heat. Once the pan is heated, reduce the heat to medium. Scoop out 1/4 cup of the batter into the pan for each pancake. Cook for 3-4 minutes or until the pancake is set before flipping. Cook for another 1-2 minutes on the other side. (These pancakes cook at a lower temperature and for a longer time than regular pancakes because of the eggs.)
- Serve topped with bananas, berries, or maple syrup. Enjoy!
*Any nut butter will work in the recipe (peanut, cashew, or sunflower seed for nut-free)
*You can make these with 1 banana and 2 eggs, just half the other ingredients.
Recipe inspired by Eating Whole