5-Ingredient Banana Egg Pancakes

Super good! Make it all the time now!

These are awesome and didn’t need any maple syrup. I used almond flour. The only reason I knocked them down a star was because they fell apart a bit while I was attempting to flip the first batch.

Second time I make these pancakes and I love this recipe! I only used 1 tsp baking powder the second time, as it was too strong the first one (maybe the baking powder here in France is not exeactly the same).
This is a real treat I have for dessert. As I suffer from gestationnal diabetes, I have to pay attention to my sugar levels and with this recipe, it does work well for me. No toppings needed, they are delicious as is.
Thank you!

Made this recipe several times, it’s so simple, fast and delicious. I sub coconut flour with all-purpose one, and it works great. Once I tried to sub coconut flour with the almond one but the pancakes ended up very runny and would not keep shape so not trying that again. Usually top with peanut butter and blueberries because the pancakes are naturally sweet.

I followed the recipe / instructions and took the comments on board – I’ve had a not so great experience with a pancake recipe using coconut flour in the past so I didn’t have high expectations. The only change to the recipe I made is that I added cinnamon to the mix. Cooked on low covered for 4 minutes on each side being delicate with the pancakes. Fluffy and absolutely delicious – I had this with creme fraiche and berries but would happily eat these on its own. Didn’t have this with honey / maple syrup as felt it was sweet enough with the banana – I would definitely make these again.

Loved the recipe, I just added 1/4 of a cup of dedicated coconut to it. With some Nutella on top after and salted caramel amazing! Probably more naughty than healthy after that topping.

Just made these and they came out perfect, so fluffy and light. Made a half portion and ended up with 2 pancakes which were perfect for one person. Topped with maple syrup and yoghurt, will add chocolate chips next time!

This is the best banana egg pancake recipe I have found. Super simple; the texture and flavor is great! I ran out of vanilla extract so I added cinnamon and cardamom for flavor and it was a hit! My boyfriend said he likes these pancakes better than the store bought waffles we have been buying for months!

Delicious healthy alternative to the cheap boxed pancakes we find in stores! I’m slowly going vegetarian and I was in dire need of some simple, healthy recipes that helped me stay on track. All in all it took about 20 minute from when I started cooking to when I sat down, which is a win for me! In regards to taste, these pancakes are delicious! The one downside is, if this makes sense, I can really taste the egg. This is probably because I didn’t use any syrup over them (because being me I forgot to grab some at the store) but I feel like toppings like maple syrup, berries or peanut butter would mask that taste. I just ate the pancakes plain and they were still very good though! Next time I think I’ll add cinnamon and maybe some dark chocolate chips! Easy to cook, just keep an eye on them. They look a little burnt on one side but it didn’t taste like it when I was eating them. All in all, I’m definitely going to make these again and just alter the recipe a little, and definitely try to find some maple syrup next time!!

Perfect! Also works well with the gluten free flour I had on hand. I also added a small amount of pumpkin spice mix to them. Delicious!

Super happy with how these turned out! I did a half batch so one egg and one banana and also did half oat flour and half almond flour. Cooked on a low heat with a lid on as per instructions and got 4 lovely little fluffy golden brown pancakes! I topped with toasted coconut and pecans Also a drizzle of maple syrup, some Goji berries and cacao nibs 😁

I loved how quick I could satisfy my banana pancake fix! Substituted with almond flour about 5 Tbs and also added about 2 Tbs of Tapioca flour (I want to use up) cooked on low heat, rise was better than I thought. It cooks well with lid and turned out fluffy! I made a recipe card and will definitely make these again

Hello!
I did this using also some water in the pan in order for the water vapor to help the pancake cook. It turned out as it is promised cake-like mushy and thick.
Although it was not easy to cook evenly without burning a little more than needed the one side (even if I am a pancake master) leaving it with a taste of bitterness in the end.

All in all, although I am not a fan of the taste, maybe adding oat flower or some regular one will work for me since my Mediterranean mouth did not approve this ! haha! thanks anyway it works and thank you for the recipe!

These are FLUFFY, even with my modifications:
-oat flour (~1/4 cup)
-cinnamon instead of vanilla
-pinch of salt

The cook-low-and-slow with the lid on method is worth the wait! I serve with peanut butter and it keeps me full until lunch. Maybe next time I will try adding cocoa powder for a chocolate twist? :)

The best paleo pancakes ever. The only ones that have ever worked for me. All other burned or were too dry.

I was looking for recipes to utilise my coconut flour and decided to give this a try. Was worried how it will turn out but its really yummy! My temperature was kinda high so one side was a bit darker and flipping it made it crumbled a little. But nonetheless I’ll be making more of these on weekend for a fuss free pancake session! So glad it’s natural sweetness and GF!

this was so good! it’s my go-to when i want to treat myself….which is often these days! i love that you don’t need milk for this and the consistency is OH SO PERFECT and melts in your mouth. my modifications: i added cinnamon powder, i didn’t have vanilla so i added maple syrup, and used 1 egg only. THANK YOU for this easy & delicious recipe!!!!

I enjoyed this recipe very much. It’s close to regular pancakes which I love. I made it with almond flour since I didn’t have coconut flour. It came out good and yummy. I will definitely make them again. I have made banana and eggs pancakes before and yeah I wasn’t too crazy about the texture. This is a healthier breakfast alternative for me.

I tried it. Accidentally used two tablespoons of baking powder vs. two teaspoons, which made beautiful, fluffy pancakes that were practically inedible. So watch for that! I think they will be rather good when done right. They do brown up quickly, so I recommend low heat and baking for a bit as the recipe suggests. I used blueberries in mine and if not for the overdose of baking powder (my error) they would have been good without any topping at all.

Fantastic way to use up those “ripen way too quick” bananas sitting on the counter. My adjustments included using half & half of coconut flour & almond flour (I prefer it to 100% coconut flour), and the addition of cinnamon & extra vanilla. Topped with blueberries & almond butter !! DRRROOOOLLLL ~ Yum
Thanks for the great recipe.

Decided to make these because I had a very ripe banana sitting on the counter. Used all-purpose flour instead of coconut and also added some PB2 for a little extra flavor (although I think I could have added more). I probably also could have made the batter a little thicker but I really liked these. Not a perfect pancake substitute but a good way to use extra bananas!

I made these as written once before, and I did not like them. Turns out that I don’t like the way coconut flour tastes, but it was no fault of the recipe.

I decided to make these again today, but subbing coconut flour for oat flour, for which I had to use a significantly larger quantity (15 TBSP vs. 4-6 for coconut flour) which makes sense. All of the other ingredients stayed the same. I MUCH prefer the taste of the oat flour, and I felt like the pancakes held together better. I use low-medium heat to cook them, then put them in the oven (which I think helps a lot). I will continue to make them with oat flour, but this recipe is great!

I made these today for breakfast wanting to add something new and healthy to my breakfast diet. I thought they were a great way to start off the day and they were very good. I see that some people are complaining about the texture but I didn’t mind it and thought It was good as is. I used coconut yogurt and watermelon and banana as toppings and the yogurt went very well with the pancake. I did burn them slightly but I can easily fix that next time by decreasing the heat. Overall I think they were very good and the recipe and directions were very helpful. Thank you for sharing your tips on making these.

I used my waffle maker. It came out looking great, tasting OK, but the floppiness required a spatula to lift out and the non-crispiness texture wasn’t to my preference. Perhaps for children as something just very different.

These just tasted like mushy banana to me. Didn’t hold form well and tasted very meh. with the same amount of carbs as regular pancakes I’m just going to stick with something like protein pancakes.

Made it this morning since I didn’t know what not do with my overripe banana. They taste super good, the texture is somewhat different from regular pancakes (but I’m used to it), super easy to do, but not so much for cooking them. Sorry, I missed the memo about covering the skillet :-( … So the first pancake was a burnt mush and the las one was perfect :-)
Still need practice! Thank you for this “almost” simple delicious recipe, I’ll try it again definitely.

I made these this morning. They were very tasty but I couldn’t do anything to stop them from over browning (even though I followed the instructions and used a lid). I finally decided after the first two that I would ‘seal’ them in the frying pan and then finish cooking them in the oven. Voila! Golden brown, fluffy, banana pancakes! I’ll be making them again!

Delicious and quick! Used almond flour and the whole family loved it.

Made these a third time but added chia seeds and peanut butter – they tasted so good.

I used all purpose flour instead of GF and it worked great! These are fluffy and light, just like regular banana pancakes! Yum!

Just made these are they were so delicious! I was a little worried about the baking powder comments but we trusted the recipe and they were fluffy, a little sweet from the bananas, and super easy to cook. Used up a couple tbsp of brown rice flour and did the rest all-purpose with no issue.

Second time making these and they haven’t failed to please – I actually think they were better the second time around

Perfect! Quick and easy. I ran out of almond meal (and cannot use coconut) and the batter was too runny still so added a sprinkle of quinoa flakes and it worked well!
Glad I put them in the oven to finish, I think makes a difference.

I had the same problem as Julia. I followed the recipe and cooking instructions to the letter without any substitutions, but I did add chocolate chips. I should have realized in advance that 2 tsp of baking powder is too much. Despite the sweetness of the chocolate chips and even after adding maple syrup on top, the texture was okay but the overwhelming predominant flavor was strong bitterness. Perhaps those with great results opted not to use the baking powder. I’ll try again without it next time.

I found the batter takes an excessively long time to cook, the shape would not stay unless made very small-silver dollar size. I did make these on a griddle over the stove and can only imagine how long you would spend at the cooking if you were 2 or 3 at a time. Not a recipe for a crowd or with hungry kids waiting. The color/lighting in the photos is also off from the color/lighting in my kitchen.
The flavor was light as was the final product, so points for that.

These were great! I made them for my 4 year old and she loved them. I subbed brown rice flour and they turned out perfect, fluffy and moist.

I made this recipe today and it was great. I’ve tried a couple of banana pancake recipes and this one is by far my favourite.

I subbed in 1/2 cup of almond flour and just under a 1/4 of all purpose flour to get to the right consistency. I ran out of almond flour which is why I used both. If you only wanted to use almond flour I would guess you would have to use close to 1 cup.

Thank you for a great recipe!

I usually make grain free pancake recipes and I figured I’d try this one. I don’t know if I did something wrong or what… but this one was a major flop for me. I used all exact ingredients except vanilla extract. The pancakes were sloppy, would not flip, had horrible eggy mushy texture, and had a really bad pungent taste! This is so not like the minimalist baker site so I have no idea but maybe I did something wrong? A basic Chaffle recipe with bananas on top is what I ended up making. Had to throw these out. :(

This recipe was amazing! I didn’t have any coconut flour, Niso I used all purpose and it worked out great. Fluffy, moist pancakes in minutes! Highly recommend.

Terrible terrible recipe. 2 tps of baking powder is far too much and ive now wasted a huge amount of important food during lockdown – two eggs and two bananas as well as precious flour. VEry annoyed.

So so good and they are still pretty fluffy without baking powder.

These are so easy and so delicious! I found this recipe a couple weeks ago and have already made them 3x. I did not make any modifications and they turn out perfectly! My three-year-old loves hers with peanut butter on top. I love mine with a little bit of butter and drizzle of syrup topped with blueberries and strawberries.

I love these, once I found this recipe I made them every single day for a week straight. An absolute game changer!!

Was done by my 12 and 8 y.o..
We loved it. Very chewy and tasteful. Perfect with nut butter, maple syrup and blueberries ! Will make it again.

Used all these ingredients with my immersion blender today & they came out super good. My only thing is my coconut oil to cook the batter kept on burning my pan & pancakes. Other than that, PB & blueberries on top made them even more YUMMY! THANK YOU!

Made this with almond flour and I think I should have adjusted the amount bc 4-6 Tbsp and it was still pretty runny batter. So it took a bit longer to firm up and be able to flip even with covering the pan. Next time I will adjust or use coconut flour.

Really easy to make and delicious! Pancake is fluffy. Highly recommend to put it in the oven before serving.

THANK YOU! FIVE stars! This is superb! I added some ground cinnamon and ginger to it too :)

These were pretty good pancakes. I’ll be honest, I’m not at all a morning person, so breakfast at our house is usually extremely simple (i.e. Cheerios or oatmeal and some kind of fruit), and I only made these because we still had a bunch of super ripe bananas left after making two batches of banana muffins yesterday. I’m also not much of a pancake person, but I did like these better than regular pancakes, and my kids loved them. This recipe was pretty quick and easy to make, and I appreciate that it’s a little healthier than plain pancakes. I could kind of taste a very slight bitterness, so I think next time I’ll use a little less baking powder, since we don’t really care about fluffy pancakes as long as they’re tasty pancakes.

Oh, and I’ll note that I did make these with all purpose flour since it’s what I had on hand.

Holy moly! Those are good pancakes!! I can’t believe how light and fluffy they are!

I made these and they were scrumptious, not to mention my house smelt amazing. My son enjoyed them too. I had to sub almond flour for the coconut flour and it required more than called for by about 3 tbsp but I’m wondering if because my eggs were big, I have to buy the corn soy free eggs and they seem to be larger in size.
Is there really any difference in almond flour vs meal or can they be subbed interchangeably ?

These were great – will be making again!

I loved this recipe. definitely one of the better banana pancake recipes I’ve tried and super easy.
It does taker longer than others but it’s well worth it. The pancakes come out fluffy and thick. I did have to raise the heat a bit but other than that it was perfect.

super yummy! not as fluffy as normal pancakes, but a great substitute for them if you are trying to be healthy. I followed the recipe exactly and they turned out just like the picture. They do take a little bit of time to make so I highly recommend keeping the ones you have already made in a warm oven.

Have made and shared this recipe a lot. Easy and so delicious ! Thank you Dana?

Time- saving, delicious and what is more low calories. Thank you for sharing with us!

My toddler (and I) absolutely love these! So soft and fluffy. Keep well in the fridge!

The pancakes were extremely flat and did not puff up at all! I followed the recipe but no luck.

Thanks, Dana! My kiddos gobbled them up, drizzled with some maple syrup. They have been anti-eggs recently, so I was happy to sneak some in. There was zero eggy taste. We had 4 very over-ripe bananas. Instead of oil, we used butter.

When we put in a 350° oven, they actually over cooked/blackened a bit after being in there for a while (we were slow in making batches), so I turned the oven down for subsequent batches.
I found the best stove temp was medium-low. Medium ended up blackening them quickly.

Many thanks! This was a fun delicious project during another day of mandatory “stay at home” time.

I added some raisins, which added extra sweetness to the pancakes! My roommates loved it!

I made these with substituting a Duck egg and Brown Rice flower to fit my husbands diet and they were delicious! It made him feel like he was eating “normal” food again. And my 20mo. old could not get enough. I know to make a double batch for next time! Thank you

These are delicious! I used up all of my fresh ripe bananas, and just made them with over-ripe frozen bananas that I thawed overnight. The texture was INCREDIBLE.

These are great, quick, easy and delicious and my 10 month old loves them!

These are soooo good and anyone trying them wouldn’t even know how healthy they are. I had super super ripe, like all brown and almost liquid on the inside (oops) bananas that I had frozen for banana muffins but ended up using them for this recipe. I was searching for a milk-less recipe since I’m out of my lower calorie almond milk and came across this goodness. The TEXTURE is one of the most important things for pancakes, and these came out just like in the pictures, with that thick fluffiness that everyone likes. Since they are so wholesome, I am only eating 2 and am saving the other 4 in the freezer for a quick breakfast. Has planned on 3 but they look and are very filling! Excited to have my husband try these. With these ingredients, there is no guilt involved, nor uncontrollable urge for seconds, thirds and fourths like I have with standard nutrition-devoid pancakes (equally tasty). Thank you for such a wholesome, filling, tasty recipe.

Best banana/egg pancakes I’ve made, but you must follow the instructions when it comes to low & slow to achieve the right texture. I also subbed whole grain flour and they turned out great!

I tried this recipe last month and then 3x more ? I didn’t have coconut flour so I used wheat flour. I only make half the recipe because I live alone but I still used 4 tbsps flour so I didn’t have problems with the consistency/not mushy at all and easy to flip. Tastes so good and so easy to make!

Hi I used the ingredients listed but I used a small food processor to blend all together. Then added coconut flour separately. The key for me was cooking them on very low heat which is like on low! Then waiting maybe five minutes or so per side just until cooked through enough that they can be turned over without falling apart-using care of course not to let them. It’s a long wait but worth it in the end. Oh and I did add a stevia packet for extra sweetness! Was very good with low calorie syrup on top.

Loved this recipe!! Subbed for oatmeal flower (literally just blended some oats), added some Chocolate chips, boom. Best breakfast ever.

Oh, mine were super mushy and the texture wouldn’t hold, added more eggs hoping the better would bind better but no joy, in summary the batter was all over the place and refused to stick together and cook evenly, reminded me of frying mashed potato actually. But then again i didn’t cover the pan as per instructions so that might have been the key factor for the disaster, I ll definitely need to sum up the courage to try again that s for sure, ppheeww

I was craving for a sweet snack and ended up here. I have no regrets, these pancakes are so good and easy to make ! Thank you for this recipe !

My 12 month old son and I love these pancakes!! So much fluffier and better tasting than all the other banana pancake recipes out there. SO good and easy!

I liked that this recipe was simple with healthy ingredients and not too much clean up.

These are good and worth it if you’re cooking for maybe 2 people max. I have a family of 5 and I have been in my kitchen for 2 hours cooking these. You have to make them little and having a thin metal spatula is easiest to flip them (I went with the smaller recommendation for amount of flour, so they we a little thinner) but the slower cook time on these vs. regular pancakes and having to make a ton is almost torture. Haha. But everything Dana publishes is pretty excellent so if you want to try it go for it!

The flour (I used whole wheat) & baking powder perfect this recipe. I use to make without & they were not nearly as good. The key is cooking covered for 3 minutes on low. Delicious topped with a lil almond butter, too sweet for maple syrup. Love this recipe!

Made these pancakes this morning and they were so good. I halved the recipe since I only had one banana to use up and the pancakes were delicious and super moist! Much fluffier than I expected. Will definitely be making them again in a larger batch and maybe adding cinnamon like other reviews suggested.

Hi. My husband is type 2 diabetic and I often looking for healthier recipes. And I found yours. I didn’t use any syrup but had it with berries. It was good. And definitely in my ‘to keep’ recipes.
By the way, I made a slight boo-boo. Instead of vanilla, I poured in lemon extract. Since I don’t have any extra banana, I went through with it. My husband didn’t find anything wrong with it haha. Next time, I’m gonna make sure it’s vanilla ;)
Thank you for the nice recipe. I’m going to try your other recipes as well :)
Happy new year!

I followed these directions to a T (including the oven part), and also used Sahar’s suggestions of cinnamon, salt, and a little ACV. Worked perfectly, think I used ~3.5 tbsp of flour in the mix. I cooked for 3 minutes with the lid, 3 without.

Took a few attempts but now a favourite breakfast treat. Have learned to add flour cautiously. Seems to go from nice consistency to yuck very easily.