If you don’t know I’m a pancake lover by now, you may never know.
My love for these glorious stacks of fluffy goodness runs deep. My dad used to make us HUGE pancakes before school that required two spatulas to flip. I’ve worked at breakfast restaurants and pushed pancakes on people like it was my job. And Minimalist Baker now has a whopping 24 pancake recipes. Yes, TWENTY-FOUR.
But I would be remiss if I didn’t add a recent favorite to the mix: a spin on the internet classic banana-egg pancake.
My version remains simple, requiring just 5 ingredients, 1 bowl, and 15 minutes to prepare. But where they differ is texture.
These are fluffy, and I mean FLUFFY. Traditional banana egg pancakes are closer to a crepe in my opinion — flat and a bit more chewy (a texture I’m not exactly feening for).
The secret lies in a little baking powder and coconut flour, which keep these pancakes grain-free and incredibly cake-like in texture! Mega swoon.
How to Make Banana Pancakes
Most everyone has leftover ripe, spotty bananas from the week — a little too ripe to enjoy as is, making them perfect for a quick batch of weekend pancakes.
Throw your ripe bananas into a mixing bowl and mash. The ratio is 1 banana to 1 egg — easy enough to remember!
Once your bananas and baking powder are mashed and the vanilla and eggs are stirred in, incorporate your coconut flour. A little goes a long way, so add 1 Tablespoon at a time until a thick but scoopable batter is formed.
Then it’s time to scoop into a hot, oiled skillet.
The secret in cooking these, I’ve found, is to add to the pan, cover so the eggs cook through a bit more, then flip and cook until golden brown on the underside. They brown quickly, so lower the heat as needed to ensure they don’t burn!
You can opt to transfer them to a warm oven until serving, where they will continue to firm up a bit. But this is totally optional. I just like this method because I can keep my pancakes warm while I finish cooking the remaining batter. Strategy folks — it’s all about strategy.
We hope you LOVE these pancakes! They’re:
Incredibly fluffy
Banana-sweetened
Quick & easy
Cake-like
& SO delicious
These would make the perfect lazy weekend breakfast. Or, make a batch ahead of time and reheat them in the microwave or toaster throughout the week for a quick, on-the-go meal before work! Top them as you please, but I’ve found peanut butter, berries, coconut yogurt, and a seed mix to be divine.
Into pancakes? Check out our Chocolate Chip Oatmeal Cookie Pancakes, Toasted Coconut Pancakes, 1-Bowl Vegan Banana Oat Pancakes, and Chocolate Chocolate Chip Pancakes!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
5-Ingredient Banana Egg Pancakes
Ingredients
- 2 medium ripe bananas (yellow with brown spots)
- 2 tsp baking powder (not necessary, but helps them rise)
- 1 tsp vanilla extract (or sub another extract or citrus zest of choice)
- 2 large eggs (free-range, organic when possible — we like Vital Farms)
- 4-6 Tbsp coconut flour*
- Oil (such as coconut or avocado — for cooking)
FOR TOPPING optional
- Berries / Fruit
- Nut butter
- Seeds
- Coconut yogurt
- Maple syrup
Instructions
- We’ve found that while these pancakes cook well on the stove-top, it can be helpful to keep them warm in the oven where they will continue to bake and firm up while the remaining pancakes cook. If this sounds helpful, preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. However, this is not necessary, meaning you can skip this step.
- To a large mixing bowl, add bananas and mash until only small bits remain. Then add baking powder and vanilla extract and use a fork or whisk to mash until thoroughly combined.
- Next add eggs, break yolks with a fork or whisk, and whisk thoroughly until well combined.
- Lastly, add coconut flour 1 Tbsp (9 g) at a time until a thick but scoopable batter is achieved (thicker than your average pancake batter, but not so thick that it appears dry). If you add too much coconut flour, add a little dairy-free milk to thin.
- Heat a large skillet over medium heat. Once hot, add a little cooking oil to coat the pan. Then spoon in roughly 3-Tbsp amounts of batter and reduce heat to low. These benefit from cooking slower and lower than your average pancakes. Cover with a lid to help the center cook through.
- Cook for 3-4 minutes, then remove lid and flip carefully. Cook for 3-4 minutes more (lowering heat as needed if cooking too fast) or until the underside is golden brown. Transfer cooked pancakes to the preheated oven on the prepared baking sheet (or to a serving plate). Continue cooking until all batter is used up — as recipe is written, ~6 pancakes.
- To serve, top with desired toppings, such as nut butter, sliced bananas or fresh fruit, dairy-free yogurt, or maple syrup. We also love a sprinkle of seeds for more fiber and healthy fats.
- Best when fresh, though leftovers keep covered in the refrigerator 3-4 days, or in the freezer up to 1 month. To reheat, microwaving is most effective. Otherwise, toast or bake in a 350 degree F (176 C) oven until hot.
Video
Notes
*Coconut flour works better than almond flour, but if subbing almond flour, you will need to use a lot more of it.
*Recipe adapted from the original recipe from Blogilates.
*Nutrition information is a rough estimate calculated with lesser amount of coconut flour, with 1 Tbsp avocado oil for cooking, and without optional ingredients.
Sahar says
I made these pancakes and followed the recipe and instructions exactly and they turned out so well. Even my hubby
loved them. I added a splash of apple cider vinegar and some cinnamon and salt to my mix. Tips for people that want to make it just have to be patient and have faith and cover them and cook them on a really low heat. Thanks for this fluffy pancake recipe, so glad I tried it out. We ate ours with a little dab of butter.
Thanks for sharing your experience, Sahar! We’re so glad you both enjoyed these!
Sarah says
These held together perfectly for me— I think the people commenting that they were mushy or wouldn’t flip probably didn’t cover the pan. I made the pancakes small and covered for 4 minutes and they flipped very easily afterwards. Texture was not mushy. I also used regular flour as I didn’t have coconut. So delicious and would definitely make again!
Thanks so much for sharing your experience, Sarah. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Blanche says
Nope, just nope… they didn’t hold whatsoever. They just became banana mush. It tastes good, but honestly if you want pancakes go somewhere else. Sorry :(
Hi Blanche, these are definitely a more tender pancake as they’re completely grain-free. My suggestion is to be sure to cover the pan so they steam / cook faster, and to add smaller sized portions of batter in the pan (like 2-3 Tbsp).
Sharon says
Absolutely delicious!!!! Used oat flour instead and worked perfectly. Let them rest for at least 15mins before cooking. Added cinnamon and ate with Nutella.
Make small flapjacks and they turn over perfectly.
Definitely a go to breakfast for me.
We’re so glad you enjoyed them, Sharon! Thanks so much for sharing! xo
Xenia M. says
Loved this recipe! For extra-flufiness, I beat the egg yolk and egg whites separately and boy, were these fluffy! Yet, very satiating. Served them with honey and walnuts. I sense this may become my go-to breakfast recipe. Thank you!
Thanks so much for the lovely review, Xenia. We are so glad you enjoy these and we love your idea for extra fluffiness! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
emily says
i was a little unsure about how this would turn out at first since i’m not used to working with pancake batter of this texture but these turned out amazing! i used the larger amount of coconut flour and added in some mini chocolate chips and wow, they are so just so fluffy and delicious! they are a little difficult to flip but i still love these pancakes. this is definitely my go-to healthy pancake recipe :)
Whoop! We’re so glad you enjoyed them, Emily! That mini chocolate chip addition sounds amazing =)
Ansley says
I used almond flour instead of coconut flour, and didn’t start using a lid for the pancakes until I messed up the first one. The lid did not improve my results much more. All of these were super hard to flip because of the fluffiness. The edges were always super soft. It was so soft in general that it’d squish and not be an actually firm pancake. I apologize for my less than stellar review, but I want others to know how difficult this recipe was for me.
Hi Ansley. Sorry you had trouble here. These are definitely a little more fussy than your average pancake, but we love the simplicity of ingredients. We haven’t tested this recipe with almond flour so that may have been the issue. And we would recommend making the pancakes smaller than normal so they’re easier to handle!
Esra says
This is so good have been making them for sometime now they are so soft and fluffy and easy. Thank you for this amazing recipe.
Will definitely continue making them.
We’re so glad you enjoy these, Esra! Thanks for sharing! xo
Brit says
I think 2 tsp of baking soda is ALOT. It’s all I can taste in the pancakes. Makes for a very gritty pancake. I also don’t think I should have used 6 tablespoons of coconut flour. But that’s just me
Thankyou for the recipe
Hi Brit, this recipe uses baking powder, not baking soda! Using baking soda will definitely give it a funky taste. But baking powder shouldn’t be noticeable, yet give it a nice rise. Let us know if you give it another try!
Katte says
I used regular flour and it worked great too!
Really enjoyed it! So simple!
I was able to make 2 big pancakes and one small one.
Great! Thanks, Katte!
Jennifer Baker says
I made 4 ingredient pancakes, cuz, lets be honest, idk how old myvamilla is, expired, most likely. I used one egg and two apple bananas, some baking powder, and a small amount of regular old flour, cuz its in the pantry.
Followed your directions, medium heat, covered, then turned down the heat to finish cooking.
Yummy in my tummy! Easy peasy
Thanks for sharing, Jennifer!
Cat says
I really enjoyed making this recipe and it tastes amazing! It was simple to make. The only change that I made to the recipe was that I use regular all purpose flour because I did not have coconut flour. I added walnuts as well.
I also used one egg and one banana because I was only making enough for one person.
Yay! Thanks for sharing, Cat!! So glad it turned out.
Hannah says
These are not my favorite because I prefer a traditional pancake texture (obtained with GF flour or AP flour). That said, I much rather your 1-Bowl vegan banana pancakes!!!
For me, the texture of the 5-ingredient banana pancakes was more fibrous (it’s coconut flour so no surprise there) and not extremely flavorful.
I am a BIG fan of most of your recipes, so I will just not make this particular one again.
Thanks for all you do.
Hi Hannah, thanks for your kind words! Sorry to hear this one wasn’t for you, but we’re glad you enjoy the more traditional pancakes!
Anita L Burkam says
I made the recipe exactly as written, using the almond flour substitution suggested and blending all the ingredients in the blender. I used 5T almond flour and the batter was very pourable, not scoopable, but I cooked it on the skillet at a low temperature for a long time and it worked beautifully and was delicious. I had no problem flipping the pancakes, and I even made them pretty large (one small trial pancake and four largeish ones). One suggestion–add a bit of salt and it goes from good to amazing!
We’re so glad you enjoyed them, Anita! Thanks so much for sharing! xo
Sonal says
Wow these are amazing! I did almond flour and AP flour to prevent them from being too dense. As with all pancake batters, I let mine rest for as long as I can before cooking which makes for a super fluffy and light pancake!
I also added my homemade chai masala spice mixture and wow what a perfect pancake with all those warming spices!
Wonderful! Thanks for sharing, Sonal! I also love letting it rest – just makes better pancakes. Also, next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Edith Diaz says
I made these pancakes, I put the bananas in a food processor, and then followed the rest of the recipe and they were so good! My boys ( 2 and 3 yrs old) loved them.
Because they do take a while to make… next time I will make them the night before and reheat in the morning.
Yay! Thanks for sharing! So glad you enjoyed it. We love prepping these on the weekend and microwaving / heating in the oven the day of!
Michelle says
I found these difficult to make & followed the recipe. I used low heat but they ended up black on the bottom every time. They taste good but we’re a challenge to make.
Thanks for the feedback, Michelle. I’d say once your skillet is hot, lower the heat to low so it’s a consistently low heat. And use the cover to help them cook faster!
Lori says
These were SO EASY and SO TASTY! I made a few pancakes with the minimum suggested amount of coconut flour and a few with the maximum suggested amount, and I personally preferred the texture and taste of the pancakes with less coconut flour. I enjoyed them with a little bit of maple syrup and they were *chef’s kiss* .
I’ll definitely make these again!
Wonderful! Thanks for sharing, Lori!
Leah says
Very good and easy!
I used all- purpose gluten free flour by Bob’s Red Mill, though.
I was afraid you’d be able to taste the baking powder but nop! So Delish.
For two people we each got 3 small/ medium sized pancakes.
Will definitely share and save this recipe.
I liked them better than regular pancakes!
Whoop! SO glad to hear it, Leah! Thanks so much for sharing! xo
Michaela says
I used normal flour (4 Tbs) and eggs and didn’t measure the vanilla. I also added a bit of cinnamon to the batter. These pancakes are soooo fluffy and delicious! These will definitely be a staple for me from now on!
We’re so glad you enjoy them, Michaela! Thanks so much sharing! xo
Sez says
It’s even better with walnuts!
Thanks for sharing, Sez! Next time would you mind adding a rating to your review? It’s super helpful for us and others readers. xo!
Diana Demco says
Made these and was quite disappointed. I guess it’s because I’m looking for certain things in a pancake and these didn’t fit the bill. A bit too sweet and cake-y for me . I did not make any changes to the recipe.
Hi Diana, sorry to hear these weren’t for you! For a more dense and less sweet pancake, you might prefer our Peanut Butter Pancakes: https://minimalistbaker.com/1-bowl-peanut-butter-protein-pancakes/
Sarah Bissell says
Liked it better cooked on 3. Cause it cooked alittle faster. Added chocolate chips once on pan used a little extra batter to cover chips and yummy. Used strawberry syrup.
Thanks so much for the lovely review and for sharing your modifications! We are glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Laura says
Delicious. Tastes like banana bread. Thank you!
Alanna says
Don’t know what went wrong but this is by far the worst pancake receipt I’ve ever made. I followed the recipe to a T and used almond flour. The batter completely stuck to the pan, despite using a lot of coconut oil. Threw the whole thing away.
Alanna, what type of pan did you use? We find stainless steel to be particularly difficult for cooking pancakes on. Cast iron or non-stick are our favorites…sorry for the frustration! I also think coconut flour does work best here for texture / binding…
Sheila says
These are great! True story: my friend was staying with me and bought a bunch of coconut flour that now I’m trying to use up so these fit the bill :)
Rebecca says
Made as written, with 4Tbls of coconut flour. They took a lot longer to brown on each side than I expected. And I needed to make an extra batch because my kids inhaled them. Had to cut my 6yo son off after his 4ths…LOL
I liked them well enough, a bit too thick textured for me to eat many though. Will definitely be made again over here. Thanks for the banana-egg spinoff!
Oh really!? I find they brown quite quickly. Glad you were able to adjust! And happy your kids enjoyed them!
Mikaela says
Hi! I’m not someone on a strict diet but I saw this recipe and was interested. Is it possible to add regular flour instead of coconut?
Yes! That should work.
Kanika Saini says
I made these today and used bobs 1-1 baking gluten free flour as I didn’t have coconut flour and they turned out amazing! Love the simplicity of the recipe :)
Taylor says
Perfect start to my morning – felt like such a treat, but not heavy at all! Made just for me, so I used one egg and one banana with 3.5 tbsp of coconut flour. I added lemon zest and blueberries to my batter, and topped everything off with strawberries and a littleee maple syrup (because Canada)! Loved this recipe.
Grace says
So so delicious! No syrup or honey needed. Kept the recipe as is (used 4 tbsp coconut flour) and turned out perfect. I used a cast iron with avocado oil to cook it and forgot to turn down the heat and put the lid on right away so they cooked fast! But once I adjust and used a lid (as Dana recommended ) everything colored beautifully.
Simple and delicious! Will definitely be my go to!
Louise says
I made these pancakes looking for something to use up some leftover bananas. My 4 year old daughter loved them and asked for more to take to kindy! She rates them 4 stars. No changes to the recipe and I used 4 tblsp coconut flour. She ate the pancakes with blueberries and strawberries on the side.
Ha! That’s great! Thanks for sharing!
Natalia S. says
I’ve made this recipe three times now and it’s flawless. Fluffy, delightfully sweet without any sugar!, satisfying.. yum yum yum.
Need some help though: what is your favorite eggless, dairy-free, gluten-free pancake recipe?
So glad you enjoyed these, Natalia! Thanks for the lovely review! Our favorite egg-free, dairy-free, gluten-free pancake recipe is this one. Enjoy!
Sydnie says
These are delicious! I had 4 this morning with strawberries on top and wowie… these will be a recurring recipe in our house!
Thanks so much for the lovely review, Sydnie. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Sharon says
I make these all the time, but with buckwheat flour and minus vanilla (not necessary) and baking powder (I notice no difference if I include it). Highly recommend.
Olivia says
These are so easy to make for one person! Which I love. All the ingredientes are my pantry staples. Also, they are so fluffy! Keeping the pancakes in the oven are such a great idea! I topped mine with almond butter and berries. Thank you for a delicious breakfast this morning!
Sara says
These were fantastic! My boyfriend doesn’t like any of the other egg banana pancakes I’ve made – claiming it didn’t taste at all like a pancake. But these he loved. We ate them all in a matter of minutes. I followed the recipe exactly and even put the finished ones in the oven to warm. Those pancakes were even a little better than the last batch that didn’t make it to the oven.
Thanks for sharing!!
Sarah says
These are delicious! Light and fluffy and have great flavor. I tweaked a bit by adding vegan protein powder and decreasing the coconut flour so that I could get a lower carb, higher protein breakfast. Also added some cinnamon for a little oomph! SO good!
Thanks for sharing your modifications, Sarah! Glad to hear you enjoyed them!
Allison says
I made these twice, including a birthday breakfast for my daughter! They are super duper YUM and easy to whip up iwth ingredients I typically have on hand! I definitely like them with less coconut flour rather than more, i.e. the 4 tbls vs 6. I am mostly paleo (grain, dairy and legume free due to IBS) and my daughter is a dairy-free pescatarian. We find lots of great overlap with your recipes! Thanks for being a model for helping peole eat the way that feels best for their body.
So glad you and your daughter can both enjoy these! Thanks for the lovely review! xo
Kristin says
First off I just want to say how sorry I am that you received so many negative comments. This world has just gotten so intolerant and it is so sad to see. People hide behind a screen and think it gives them the right to spew venomous words at anyone who has offended their obvious delicate psyche.
Secondly I’d like to tell you that your recipes have saved me from eating a completely bland and comfort food free diet! I was diagnosed with RA back in 2013. I gave up gluten first and it helped, but dairy was the real culprit. I have come to your site countless times for many different types of recipes I’ve never had a fail on anything you’ve made I appreciate your hard work so much! To know that I don’t have to go through the trial and error when my daughter (who is extremely lactose intolerant) asks for a cheesecake for her birthday……..I just can’t thank you enough!
Lasty, don’t listen to the haters. Haters gonna hate no matter what you do. There’s something more intrinsically wrong there. You have to do what’s right for you. I totally get it. Health concerns are scary!
Take care!
Be kind to each other people. It’s a scary world out there!
Thank you so much for the kind words and encouragement, Kristin! I’m so glad you’re on the mend and our recipes have helped in some small way. xo!!
Isabel says
Fantastic and so easy! I added some salt and cinnamon to add even more flavor (and because I love cinnamon!) and just used regular whole wheat flour because I didn’t have coconut or almond flour but they were still super delicious :)
Tia says
Look so goood.
Annaliese M. Eberle says
These look great! I was happy to see you using eggs again, Dana. It is a MUST to do what is right for you. I wish you the best, and will continue to support and recommend your work.
That means so much, Annaliese – thanks for the encouragement!
Cassie Autumn Tran says
Growing up, I made coconut flour pancakes with egg whites all the time while trying to lose weight. Wish I used banana in them because they probably would have been way fluffier! I am vegan now and totally respect your decision to integrate animal products back into your diet, but what could possibly be used as a replacement for eggs in this recipe? Thanks so much in advance!
You can find some vegan options in the notes just below the recipe. Hope that helps!
Veronica says
Love this recipe!!
We were vegan for almost a year in a true search for health isssues healing but have now been more GF/Paleo focused for the past 2 years. Through it all, I have regularly checked you’re site because you’re recipes are great regardless what diet you follow. Greatful for your hard work and prayers for your health.
#teamMB
Joanna says
People! Please be logical. Being vegan, of itself, is not ‘better’. Dana put the vegan options in the tips section. If you want to compare I dare say that Dana and I and all of you guys are doing better by animals and the environment than those eating pancakes out at a restaurant. Comparison, labels and extremism have always been dangerous. Suffice to say that we don’t need a minority of people doing things like ‘veganism’ or ‘low waste’ perfectly, we need the majority doing them imperfectly. We should all just work toward sustainable living with low waste and animal welfare at the forefronts of our minds. Ask yourself questions like “Is it better if I buy plant based protein in a plastic container from the internet (which has to arrive in some sort of vehicle) or to have hens pecking around in my back yard? These are the relevant questions.
Ok now that I’ve got that off my chest – Dana, I made these pancakes this morning. The poor things didn’t have much integrity; they fell apart in the pan. They still tasted yummy, and I would like to give them another try. What would you suggest? More egg? More coconut flour? I didn’t use baking powder, perhaps that adversely affected the result.
Joanna, thanks for sharing your experience. These pancakes are a little on the tender side, but I’m wondering if a) you covered them to cook more thoroughly once added to the pan. And b) if you just needed to add a little more coconut flour to the batter so they would thicken up. Baking powder definitely helps them puff up, so try adding that next time!
Joanna says
Done :) Covering the pan and adding more coconut flour did the trick. I also tried adding chocolate chips, raisins and oats. Mmm. Yum. Nothing is as good as Mum’s home made pancakes (with butter and maple syrup of course), but these came close.
Thanks, Joanna!
Jennifer J says
First time…
Did 1 banana, 1 egg, 3 flour. DELICIOUS
I required more patience. Should’ve added more flour. And had smaller pancakes. And let the second side cook longer…
Very delicious! Just fell apart and wasn’t so pretty.
Next try going to use 1,1,4 ratio.
Jenna says
So light and sweet! Didn’t have vanilla on hand, used a few drops of almond extract. Tasted like soft, fluffy biscottis. Mixed some PB2/cocoa powder/maple syrup for topping along with fresh strawberries. Perfecto.
Ashley says
Great flavor with the bananas, just enough sweetness!! I didn’t need to dump on the syrup because the pancakes had lovely taste on their own. Thanks for the recipe!
kate says
I love this recipe… used the batter in my waffle make and came out perfect.
I was vegan for many years and found myself struggling with some health issues, despite all of trips to the naturopath, nutritionist and doctor, I wanted to remain vegan. I found out that I was allergic to many pulse varietals and soy. At the end of the day, my health came first and so I decided to incorporate eggs and some fish/seafood back into my diet. I only use happy hen eggs and carefully source my seafood. I make sure to always be thankful and mindful of the energy taken form these organisms. I feel 100 times better overall and do not regret my decision.
A vegan diet isn’t for everyone, we all have different bodies and our needs are complicated. Many people do very well on a strict vegan diet and others do not/can not sustain good health longterm. I hope you trust and know how much your site and recipes are cherished. Over time, the naysayers and negative readers will fade into the background and those that are all-inclusive and non judgemental will continue to celebrate all that you do!
thank you
Great to know they work as waffles! Thanks for the encouragement and the kind words, Kate.
Jennifer J says
Hey. I have a soy allergy as well. Be aware that many veggies are related, like fennel, and can cause reactions. As well… The wax they spray on veggies is soy. Can’t eat farmed fish, pork or chicken because they are fed such a high soy diet. I’m still finding surprise sources of soy. Like the wax liner in paper coffee cups… Good luck!
Erica says
First, I’d like to say I continue to enjoy your plant-based recipes and share the food I make with my friends. You played a pivotal role in my transition to a plant-based diet, teaching me how to cook beautiful and delicious meals without the use of animal products. For that, I’m very grateful. Regretfully, I no longer feel comfortable recommending your site like I used to—as my goal is to share the beauty of a plant-based diet.
I don’t judge anyone for eating animal products as long as they keep an open mind. If you feel you must eat eggs and meat for your health, I respect that and appreciate your transparency into your personal life. But why did you—as a business, brand, and influencer—decide to begin promoting animal products to your audience of over 1 million people? Animal welfare aside, research shows that animal farming is one of the leading contributors to climate change—including deforestation for farming land, water pollution from animal waste, ocean plastic pollution due to commercial fishing, and greenhouse gas emissions.
I guess my question is this: If you have the influence to promote ethical and sustainable practices beyond yourself, why wouldn’t you? I know it’s only one egg here, but the issue is bigger than that.
I wish you the best of health and hope everyone will continue to consume consciously for a better future.
Rachel says
I respect your decision to eat animal products, and I’m sorry for the harsh and judgmental comments you’ve gotten. No blog reader can know what is best for your health; a plant-based diet is not nutritionally complete without supplements, and it’s not for everyone. But you obviously have a huge vegan following–me included!–and I hope you’ll reconsider adding non-vegan recipes back to the blog. I know some of the older recipes are non-vegan, but you have become a wonderful resource for plant-based recipes. This is the only food blog I check every day! While I understand that your diet has changed, I’m putting in a plea for as much vegan content as possible.
Thanks for both your feedback and for your understanding! We appreciate the support.
Agnieszka says
You mean B12 supplement. Just one. Your comment sounds like unnecessary fear mongering about “deficient” vegan diets. I am not claiming plant-based living is for everyone, because of variety of factors, including a personal choice. I will personally stop following this blog, because I tend to follow vegans and not plant-based authors and there is plenty of great vegan food blogs out there. I wish Minimalist Baker all the best though, I just personally can’t stomach pictures of meat/eggs presented as food in my free time.
Rachel says
Vegans must take B12 to have a nutritionally complete diet, but most would benefit from taking an omega-3 supplement and calcium and/or D3 for calcium absorption. It is very hard to get enough omega 3s from plant sources alone, and calcium can be an issue, especially if you’re avoiding consuming a lot of tofu and processed non-dairy milk. That’s not fear-mongering, it’s good information for vegans to have. I’m vegan myself. The more we know how to stay healthy without animal products, the more sustainable it is to stay vegan.
Klarissa says
Totally concur! I eat meat and I love coming to your website for a healthy alternatives to meat dishes. I enjoy your creativity with all vegan and non vegan meals alike. Please continue to do recipes for both! Still a follower and will continue to have minimalistbaker.com as my go to!
Thanks, Klarissa!
G says
Hi!
Just wanted to chime and say THANK YOU for your transparency and frankly, balance! My husband and I try to eat primarily gluten-free and plant-based but also supplement with small amounts of egg and fish with a focus on greens and eating clean. Too often there can be a militant quality to vegan philosophy and things can go too far- I’m sorry for the backlash I’ve been reading here- I just wanted to chime in to say I appreciate your honesty and your recipes (your black bean brownie recipe just came out of my oven).
Also, I’m no pancake pro, but this was quite tasty and I love your new inclusion of 4 and 5 ingredient recipes. As a very busy professional, I REALLY appreciate short ingredient lists!
Back to the pancakes- they did brown a bit quickly on the bottom (but now that I know I can hopefully remedy next time). Do you think you can have a pancake making workshop somewhere in PDX?! We live in the burbs and my pancake love is strong, but the hubs will tell you my game can use some help!
Ah, thanks for sharing! I so appreciate the support. And so glad you enjoyed these! To help these brown a little slower on the bottom, reduce oven heat slightly to medium-medium/low. No workshops are in the works for now, but it’s good to know that’s something you’re interested in! Thanks for the request!
Laurie says
Yum! I just made these for dinner (because breakfast for dinner = fast and easy). These did not disappoint. I made 6 pancakes, better when cooked at a slow temp (as you suggest) and when the first side is firm before flipping.
Thanks for your (continued) excellent recipes, instructions and photo’s. Yours is a favorite site for me. I appreciate your gracious response to some (snarky) comments. Classy.
So kind. Thanks for the support, Laurie! Glad you enjoyed these!!
Kailynn Taylor says
SOOOO STOCKED FOR EGGS HERE!!! Thank you :)
Kelly says
I’m vegan, and while I’m bummed that there will now be less vegan recipes featured on the site as you incorporate omni recipes, I appreciate that you’re saying you still plan to supply vegan recipes. I also appreciate the option you’ve provided for our e-newsletters to omit non-vegan recipes.
I’m not as flabbergasted as others as I saw you used to post non-vegan recipes quite a long time ago. Although I’ll admit that it seemed you’d leaned vegan for a while which made me happy on a totally selfish note.
I’m sad others are saying they’re going to stop supporting you based on this. If anything if they continued supporting your vegan recipes then we’d still be getting amazing cruelty-free meals to wow our omni friends with and perhaps convince them that vegan ≠ bland (and could perhaps create a few converts.) I wish people would realize the more we support something we agree with and the less we fight the things we don’t that the natural course of action is for suppliers to wish to give us more and more of what we support. Supply and demand and all that. That said, it’s not like you’re a carnist web site bashing vegans.
I hope your health improves and that at some point you feel you can reconsider a vegan diet again.
Your kind words, understanding, and support mean so much. Thanks, Kelly. xoxo
Bernadette says
I’ve been following your blog for years and I remember you specifically stating you weren’t vegan but followed a plant based diet …. I never felt duped nor do I now feel let down. Anyhow, I wish you achieve the healing you need!
Thanks, Bernadette! I so appreciate your support. xoxo
Kim says
This is disappointing. I completely understand that it is your personal decision to put whatever you want into your body, but this goes beyond that, because you are an influencer. You have built your platform, for the most part with a plant-based focus. You showed people how a plant based lifestyle could be easy, and beautiful. You’ve even earned an income from that. So now you’ve changed that (even though you like to point out that you were never solely a vegan site…) for ‘health reasons’. This seems to be a trend these days. It sends the message to your many followers that if they have (enter symptom here), maybe they should start to eat eggs or meat and then, poof, they’ll feel better. And yes, you are not responsible for other peoples actions, but YOU have built this following of people that you influence – I believe that does make you somewhat responsible for the content you put out.
I hope your health improves.
Kim, thanks for taking the time to share your thoughts. While I agree we have built a site that has influence, we ultimately are not responsible for other peoples’ health – only our own. And with much deliberation and careful thought, we decided this was the best path forward in order to be transparent with our audience.
To clarify, just because we will be sharing some recipes that include egg and meat it does not mean animal products solve all your problems. But we do recognize that a 100% vegan diet does not work for everyone. And in sharing non-vegan recipes we are simply aiming to provide options for a variety of eaters, and will trust readers will make the best and most informed decision about their diet for themselves.
It’s also worth mentioning we will continue sharing plant-based recipes as well. And you can always access the hundreds of plant-based recipes already a part of our library here (simply select “vegan” under special diet in the filter tab).
Samantha says
Hi Dana,
I cannot say I wasn’t disappointed to see eggs highlighted in this post. I started off on a plant based diet for my health but have since taken on many of the values of an ethical vegan. Your recipes have been so helpful in helping me enjoy plants and improve my health. While I am not sure I believe eggs and meat are necessary to restore health, I know I am not a doctor or a nutritionist (something I likely have in common with other commentators). I hope you are able to resolve whatever issues you and/or your family have been experiencing. While I know from your FAQ that you were never exclusively vegan or plant based, I just became accustomed to this being a “safe” place. After going vegan, it became so obvious how bombarded we are with recipes, advertisements, and products that come at the expense of animals. I do look forward to more plant based options and I plan to use the vegan link to filter out anything I do not want to see, but it is just a little bit of a bummer.
Thank you for being honest and I wish you and your family the best.
Samantha
Samantha, thanks for sharing and being understanding. I ultimately had to make the decision to be honest and transparent in shifting the direction of our content to reflect where I’m at with my diet and health. We will continue sharing plant-based recipes, and offer plant-based alternatives whenever possible.
I hope you’re still able to use our content (through managing your email subscription to receive vegan-only emails), and using our new search function to search vegan-only recipes.
caitlin says
I am sorry to be a bummer, but I am also super disappointed that you will be developing recipes with animal products. Your blog has been a great resource for individuals interested in animal welfare.
I totally understand, Caitlin. Thanks for your feedback. Again, we are just doing the best we can moving forward to be transparent and honor where I’m at with my diet and health. I thank you for your support up to this point and sincerely hope you find what you’re looking for in another community that more closely aligns with your needs.
nicole earl says
Dana
I’m so sorry to read all of the negative comments. I wish you good health on your journey and happiness for you and your loved ones. I love your blog and it will continue to be my favourite go to for delicious inovative recipes. Bless you and your loved ones.
thanks for the support, Nicole!
Robyn Field says
Made them for breakfast this morning. Delicious, light, sweet and satisfying to the pancake lovers in our home. I love that they are grain free and protein filled. Love the egg protein in them, we raise our own hens and home grown eggs add a lot more fluff to the recipe. Thanks so much for another great recipe. I really appreciate that you are following your heart in regards to your body needs and wish you all the best in health and in forging new pathways. Brava!
Thanks for sharing, Robyn!! And for the kind words. Thanks for your support!
Megan says
I can’t wait to make this! It sounds great. I’ve made a few things from your website and I’ve continually been impressed. Wishing you vibrant health and continued success!
Jamie says
I am super excited to see eggs in your recipe. I love your recipes and your beautiful website and I will be making these pancakes this week.
Thanks, Jamie!
Phoebe says
Hi Dana! I’ve been following your blog since I started eating plant based 5 years ago. I made the plant based choice because the animal factory farming industry is so bad for the environment. But every now and then when I get my hands on some sustainable, local eggs I love to indulge! Can’t wait to try this! Thank you!
Thanks for sharing, Phoebe! Hope you love these!
Lisa says
So bummed to see eggs and meat reincorporated. Can’t imagine how meat could improve your health …? Thanks for all the great recipes – sad to have to move on.
Hi Lisa, as with anyone’s personal health journey, it’s personal, unique, and more complicated than I care to get into. But thanks for your support thus far, and I totally understand if the recipes we’re creating no longer fit your needs.
Lisa says
Hi Dana,
I apologize for sounding judgey. I was taken aback a little but it it definitely NOT my place to say what is best for someone else. I have LOVED your site and will absolutely continue to support your plant-based options. Thank you for pouring yourself into your work and helping those of us who have needed it. Again – sorry for the harsh response. I think my coffee had worn off ;) All the best to you.
Diane says
Dana, I have loved and followed your recipes for years and will continue to do so along with my vegan daughter. It is truly disappointing to me the cruel comments you have received. Please know that these few voices do not represent the majority of vegan people. They are thoughtless comments and if you need to change your diet for your health it perplexes me why others feel they have the right to judge you. I can only hope that one day they will have more compassion and understanding towards others who need to make changes in their lives. I look forward to your recipes and appreciate any adjustments you include for different dietary options. I am so GRATEFUL to you and the
time and passion you put into the food you share each week with us. Thank you?
Thanks for the kind words, Diane! I so appreciate the support.
Lilo says
Super disappointing recipe. After seeing eggs coming back and the meat movement happening, I don’t think I want to follow this blog anymore.
Hi Lilo, thanks for the feedback. We totally understand if Minimalist Baker is no longer a good resource for you and your needs. Thanks for your support thus far.
Glamorless Vegan says
I am a bit disappointed that you are now including animal products. Obviously your blog and your choice, but I’m sad to see that it seems you were just in on the fad, as I was a big fan of your work.
Hi there, thanks for the feedback and for your support up to this point. We are doing our best to be transparent with our audience as we move forward and share recipes that more closely reflect my diet. I totally understand if Minimalist Baker is no longer a good fit for you and your needs.
Jillyan says
These were delicious Dana! Just perfectly sweet and didn’t need any syrup. I, too, recently incorporated eggs back into my diet after eating strictly plant-based. I’m sorry for the criticism you’ve received. It’s really about finding what works for you and making sure to source ethically. We get our eggs locally and have met the chickens! Anyways, my 17-month-old devoured these. Thanks!
Thanks for sharing, Jillyan! And I appreciate the support. So glad you and your fam enjoyed these!
Aleksandra says
Damn, people are so mean. Just wanted to say, your site has been and is great. I was a vegan for a while, then some health issues, mainly protein deficiency, and lack of vegan options when traveling (I do travel a lot and always felt restricted/picky) brought me back to eggs and cheese, and I’m glad they did. It was hard to live without things I always loved. I’ve been vegetarian for years and will always be. People don’t read. You still give vegan options under recipes and this should be appreciated. Continue doing what you’re doing because MB is great!
Thank you for your support. xo!
Aleksandra says
I tried these today and loved them!
Barbara Voos says
A bunch of very ripe bananas + visiting 30-something fireman son = perfect scenario to try a healthy pancake recipe for breakfast! These pancakes are wonderful! So easy to make, delicious, and very filling. I made them according to the recipe using almond flour (plus a couple of tablespoons more to thicken the batter), and we enjoyed them with a simple topping of fresh cut up strawberries.
I used a large electric griddle with a ceramic cooking surface, and spread a little bit of coconut oil to be sure they didn’t stick. The griddle was hotter than I realized so the first side of the pancakes cooked quickly and were a little dark, but the second side was perfectly golden brown. I managed to get nine pancakes out of the two-banana recipe, and used two large lids to cover them while they cooked. When the second side was done, I put all of the pancakes in a pre-heated toaster oven where they continued to cook, per the suggestion in the recipe, for about 10 more minutes while the rest of breakfast was being prepared. The pancakes were perfect, and I now have a new favorite breakfast meal! My only disappointment is that there weren’t any left over. I think they’d make a great mid-day snack popped in the toaster for a minute or two.
A suggestion for flipping them cleanly: make sure the side that’s cooking is “crispy” before trying to flip the pancake. The first two I tried to flip were still on the raw side, but once they were set, I didn’t have any trouble.
Thank you, Dana, for such excellent recipes! Everything I’ve made has been great . . and I’ve made many!
Thanks for sharing, Barbara! So glad you enjoyed them. These are some of my favorite pancakes of late. xo!
Daff says
Just wondering, without getting too personal I hope. Was your decision to reintroduce dairy/eggs and meat into your diet to do with B12 and or iron deficiency?
If so, I can understand the eggs and perhaps dairy as B12 supplements or just supplements in general can get tricky if you want to keep to Heath based on good food alone and egg substitutes are not hard for your followers to do instead.
However there is little if nothing that meat can provide that plant food can’t provide instead … without the cons ( cholesterol, increased risk of cancer, etc). I understand that in some cases this may be the only food available but I believe that’s not usually a 1st world problem.
I hope your new food choices are the best you can make for yourselves.
Appreciate your honesty and wanting to remain transparent.
Thanks for the question. I have chosen not to go in-depth in regards to my health concerns because it’s very personal. But I can assure you it’s far more complicated than a B12 deficiency. I am not blaming my health problems on a vegan diet, but I can say that a solely plant-based diet is not supporting my body’s healing at this time.
We do still intend to share plant-based recipes in addition to some non-vegan dishes. If you’d like to search vegan-only recipes, you can now do so easily with our recipe filter function on the recipe page.
Pat says
Not intending to be “mean” here and I realize I can chose whether to read the blog but I’m disappointed also. This was my go to blog for baking (purchased your book also). I thought I was reading the blog title wrong until I saw the photo of the eggs.
Rachel says
Well that’s bummer! I honestly can’t think of a single thing about eggs that would be good for anyone’s health, especially if you are a male chicken! I have to say I’m not interested in continuing on subscribing or in purchasing your cookbook now. While I’m only one person and won’t likely make a difference, that’s what people like to say about veganism. Hope that your health improves and hope that you can return (start?) a cruelty free life.
Rob says
These look amazing. Is that almond butter that you poured over the top?! If so, did you add a little water to get that consistency?
Fresh peanut butter and almond butter tend to have a drippy consistency!
Cicely says
I’m was so excited for this recipe! So easy, quick and delicious. I will definitely be making this again. Thank you for doing a paleo friendly recipe. I definitely recommend it!
Glad you enjoyed it!
Emily says
Sadly, these were not a huge hit. They fell apart in the pan and were difficult to flip because of it. I used coconut flour but will maybe try almond flour next time.
Hi Emily, the nature of these being so banana heavy can make them a bit fragile (they aren’t as sturdy as a typical gluten pancake). But it sounds to me like the batter wasn’t made thick enough, so perhaps try adding more coconut flour next time. Also, did you cover with a lid to help them cook better? I think that would also help. Thanks for sharing your experience! It’s super helpful.
Jennifer says
This was simple to make, but lacked enjoyable flavor and texture. I was able to eat it (with some good syrup), but it seems like something only those with restricted diets would ever choose to eat.
Hmm, thanks for the feedback Jennifer. They basically taste like banana bread with a cakey twist to me. Were your bananas nice and ripe and sweet? And did you include vanilla? The batter can also be sweetened with a bit of maple syrup as needed, but we didn’t find it necessary.
Jennifer Koehler says
Mine were ripe with brown spots and I used the full tsp. of pure vanilla (from Costco). I realized that a bit of sweetener would have been nice. However, my boys both liked them just as they were. Thanks for the simple recipe. I may try it again with a touch of honey and fresh ground whole wheat flour…
Katelin Cherry says
I’m a bit sad that this blog is no longer vegan :/
Brittany says
So am I. This is my first time visiting this website since she left veganism… I really hope she comes back to the best way of eating for your body and the planet.
Catherine says
Agree. Very disappointing. Have recommended many to her site but will no longer do so going forward.
Brooke says
So delicious! I used almond flour and ended up using about a half cup, they taste like fried bananas, maple syrup would almost make them too sweet! So yummy on their own, and so easy!
Thanks for sharing, Brooke!
Ana says
I thought this was a vegan blog?
Hi Ana. We have never been a strictly vegan blog, nor have we ever stated as such. You can search earlier recipes and and find several with eggs and dairy in them. This year we made the decision to re-incorporate egg and meat recipes in order to be more transparent about the way our own diets have evolved recently for health reasons. If you’d like to view only vegan recipes, we now have a filter function on our recipe page that allows you to search only vegan recipes. You can also adjust your email preferences to receive vegan-only recipes by scrolling to the bottom of any of our recent emails and updating your preferences there.
Ang says
I just wanted to tell you that I love your recipes, and I am not a vegan. I started following you bc my son has a severe allergy to cow’s milk. Your recipes have helped me tremendously! I have learned so much from you, and I’m sure many others feel the same. I am disappointed with all of the criticism that so many have given you lately! You are talented and you have so much to offer!
Thanks for the support! We appreciate that.
sheenam | thetwincookingproject says
SO easy and yummy. Perfect for a good sunday breakfast
Thanks for sharing! So glad you enjoyed them. Next time would you mind leaving a rating?! It’s super helpful for us and others readers. xoxo!
Fouke Ombelet says
I’m confused. I thought this was a vegan blog… has that changed?
Hi there. Minimalist Baker has never been a strictly vegan blog, nor have we ever stated as such. You can search earlier recipes and and find several with eggs and dairy in them. This year we made the decision to re-incorporate egg and meat recipes in order to be more transparent about the way our own diets have evolved recently for health reasons. If you’d like to view only vegan recipes, we now have a filter function on our recipe page that allows you to search only vegan recipes. You can also adjust your email preferences to receive vegan-only recipes by scrolling to the bottom of any of our recent emails and updating your preferences there.
Lena says
Hi. Just curious: how come you stoped being vegan and started cooking with eggs again? :)
Hi Lena, while this has never been a strictly vegan blog, we did primarily share plant-based recipes for the last several years. However, due to some personal health concerns, we made the decision to begin incorporating some egg and meat recipes to better reflect my diet and to be more transparent with our audience. We still intend to share plenty of plant-based recipes, and will always try to include plant-based options whenever possible. Hope that helps clarify.
Alex says
This looks great. I wonder if it would work with chickpea flour (I’m a big fan of socca bread).
Hmm, I’m not sure. It would definitely change the flavor. If you give it a try let us know!
LENA says
Could you replace the coconut flour with protein powder? Thank you!
Ooh, that’s a good idea. As long as it’s one you like the flavor of I think that should work! Or maybe try subbing half the coconut flour with protein powder to start? Let us know how it goes, Lena!
Amy says
I’m always looking for ways to use up my coconut flour so I was really excited to try this recipe out. I had to add 3 tablespoons of almond milk to make the batter look like the photo but other than that I followed the recipe as is. They were so easy to make and really delicious. My kids topped them with maple syrup and strawberry jam.
Thanks for sharing, Amy! xoxo
Kathryn Foster says
These turned out so good, I made them twice today! I made them exactly as the recipe is and topped them with honey because thats all I had available, hopefully next time I’ll have some berries to add. I would definitely recommend this recipe!
Yay! Thanks for sharing, Kathryn!
Anna says
My husband just made me these and I love them!! We added blueberries and I topped with Greek yogurt and honey. Next time I might add cinnamon but that’s because a cinnamon enthusiast.
Thank you Dana for all now both a vegan and non-vegan pancake option! Your recipes are the best.
Whoop! Thanks for sharing, Anna! Next time would you mind leaving a rating with your review? It’s so helpful for us and other readers. xoxo
Natalia says
Looks great! Will be making it this week. Are 6 pancakes enough for two people, or should I make 9? The ones in the photo look fluffy but small.
Also, excited about these new recipes! I suffer from an autoimmune disease, so was super excited to see that this recipe is Paleo friendly. Will you be posting fish recipes anytime soon? Keep up the great work!
Thanks for sharing, Natalia! We have some fish recipes coming soon.
As for the pancakes, I usually make 1 batch and it feeds me twice. So one batch should feed you and your partner. But when in doubt, multiply the recipe as needed (we have a tool for that in the recipe box to increase serving size). Hope that helps!
Cheyenne says
Annoying personal question– are you guys no longer vegan? Not trying to pry, just genuinely interested in peoples’ journeys to and from the lifestyle :)
Thanks for the question, Cheyenne. While MB has never been a strictly vegan blog, we did primarily share plant-based recipes for the last several years. However, due to some personal health concerns, we made the decision to begin incorporating some egg and meat recipes to better reflect my diet and to be more transparent with our audience. We still intend to share plenty of plant-based recipes, and will always try to include plant-based options whenever possible. Hope that helps clarify!
Jes says
Ummmmm…. I though this was now a vegan blog?
I have to say, it’s disappointing. Your site was such a reliable source of simple vegan friendly recipes.
We’re sorry to hear that, but also understand if our website no longer supports your needs. We still intend to share plenty of plant-based recipes, and will always try to include plant-based options whenever possible (as you’ll see above in the notes of this recipe).
If you’d like to view only vegan recipes, we now have a filter function on our recipe page that allows you to search only vegan recipes. You can also adjust your email preferences to receive vegan-only recipes by scrolling to the bottom of any of our recent emails and updating your preferences there.
sage says
thought y’all were vegan? I don’t want emails of recipes with eggs in them…
If you’d like to view only vegan recipes, we now have a filter function on our recipe page that allows you to search only vegan recipes. You can also adjust your email preferences to receive vegan-only recipes by scrolling to the bottom of any of our recent emails and updating your preferences there.
An says
Mine weren’t really cake – like, but they were delicious! It could be because I used frozen over – ripe bananas which may have affected the consistency. Still, the recipe was easy, and I would make it again! Yum!
Thanks for sharing, An. We haven’t tested them with a frozen banana, but are glad to hear it worked!
Sarah | Well and Full says
These pancakes look so tasty! Also, I’m so excited to see a vegetarian recipe from you!! Can’t wait to see what other vegetarian recipes you have in the future :)
Thanks for the love, Sarah!
Michele Nichols says
Hi Dana! Is it possible to make these vegan? I don’t eat eggs, but would love a recipe I can eat. Thank you in advance.
While these do benefit in texture from eggs, you can find some vegan options in the notes just below the recipe. Hope that helps!
Michele says
Thank you!!!
Kathie says
How can we make this Vegan?
You can find some vegan options in the notes just below the recipe. Hope that helps!
Rachel says
I thought this was a vegan site, and that you were vegan? Did I miss something?
Hi Rachel. Thanks for the question. While MB has never been a strictly vegan blog, we did primarily share plant-based recipes for the last several years. However, due to some personal health concerns, we made the decision to begin incorporating some egg and meat recipes to better reflect my diet and to be more transparent with our audience. We still intend to share plenty of plant-based recipes, and will always try to include plant-based options whenever possible. Hope that helps clarify!
Marna says
I am just as surprised….really surprised as the others at, 1) seeing eggs in your recipe and 2) saying you are incorporating meat (!!!!!) ‘for health concerns’????? I, too, thought I was on a vegan site. I know, I know you have repeated your prepared response several times but I still, maybe the others as well, dont understand how incorporating dairy and now meat back into your diet was done for health concerns. I only discovered your site a little over a year ago and was so happy because that is when I became vegan…..for health concerns…….totally confused.
Brittany says
Yeah this was my #1 resource for vegan recipes. I’m bummed.
Shelby says
Can you sub chia or flax eggs to make them vegan?
You can find some suggestions in the recipe notes!
Updated – sorry about that!
Bernice says
Can you help me with info on how to cook on the iron skillet?! It’s a sticky mess for me! ?
The cast iron is best for these. Is yours seasoned? Make sure it’s nice and hot over medium heat, add a little oil of choice, then add pancakes, cover to cook, and flip – I’ve never had an issue with these sticking.
Lucia says
I made this recipe this morning. It tasted a little gritty but still quite good. I taught the banana pancakes with vanilla yogurt and berries.
Thanks for sharing, Lucia! Did you use coconut flour or desiccated coconut? Just trying to figure out how they could’ve been grainy as they’re usually quite cakey…
Michelle says
Hi Dana,
These look amazing! Can you subsititute a flax for the eggs this recipe?
Thanks!
You can find some suggestions in the notes!
Michelle says
Thanks. I did try it with a flax egg and the flavour was good but they were mushy. I will look at your other recipe you posted in the notes. :)
Thanks for sharing, Michelle! The egg is definitely key to best texture here. The 1-Bowl Banana Oat pancakes might be a better option for you next time.
Michelle says
Thank you. I did do what you suggested but I think undercooking them would help next time.