5-Ingredient Banana Egg Pancakes

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Wood plate with a stack of fluffy grain-free Banana Pancakes with a bite resting on a fork

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.

Tray with 5 simple ingredients for making Banana Egg Pancakes

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.

Overhead image of bananas being smashed with a fork in a teal bowl

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!

Using a fork to mix a bowl of Banana Pancake batter

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.

Using a metal spatula to flip a Banana Egg Pancake in a cast-iron skillet

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!

Pouring syrup onto a stack of grain-free dairy-free Banana Pancakes topped with fresh blueberries

5-Ingredient Banana Egg Pancakes

Fluffy, grain-free pancakes that are rich in fiber + protein. Made with 5 simple ingredients, these pancakes require only 15 minutes and 1 bowl!
Author Minimalist Baker
Print
Drizzling syrup onto a stack of Banana Egg Pancakes topped with fresh blueberries and peanut butter
4.44 from 173 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 (pancakes)
Course Breakfast
Cuisine Gluten-Free, Grain-Free
Freezer Friendly 1 month
Does it keep? 3-4 Days

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

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

*To keep this recipe vegan, you can try subbing the 2 eggs for 2 flax eggs or chia eggs. However, we haven’t tested it this way and can’t guarantee it will work. Another vegan-friendly pancake recipe to try with banana might be these 1- Bowl Vegan Banana Oat Pancakes!
*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.

Nutrition (1 of 6 servings)

Serving: 1 pancakes Calories: 104 Carbohydrates: 12.4 g Protein: 3.2 g Fat: 4.8 g Saturated Fat: 1.5 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 2.3 g Trans Fat: 0 g Cholesterol: 62 mg Sodium: 194 mg Potassium: 187 mg Fiber: 2.7 g Sugar: 5.4 g Vitamin A: 100 IU Vitamin C: 5 mg Calcium: 100 mg Iron: 0.5 mg

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My Rating:




  1. Cole! says

    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.

  2. Élodie says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy this recipe and it works well for you! Thanks so much for sharing, Élodie! xo

  3. Maria says

    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.

  4. Maya says

    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.

  5. Clare says

    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.

  6. Ruebs says

    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!

  7. Yasmine says

    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!

  8. Kalli says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kalli, thanks for sharing your experience! We’re glad you enjoyed them overall! To reduce browning next time, we’d suggest reducing the stovetop temperature to see if that helps.

  9. Mims says

    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!

  10. Alex says

    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 😁

  11. LOU A MCCOY says

    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

  12. Nasia Pappa says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Let us know if you try adding other flour, Nasia. We’d suggest cooking on a lower heat (if possible) to avoid browning. As for the bitterness, you could try reducing the baking powder slightly, but it is what helps make them fluffy.

  13. Claire says

    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? :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay, so glad you enjoy them, Claire! And woah, love the chocolate idea! Let us you know if you try it!

  14. Ro says

    I was super excited to try these because I’ve made the simple 2 ingredient banana pancakes before and they’re good but not pancakes. I used only almond flour (6 full tbs) because that’s all I had and it was hard to get these to cook without burning one side. They kind of bubbled up but the second I flipped the pancake they flattened out. I did leave them in the oven which only helps with not further burning them…. but while these still taste great they seem like more effort/calories for still not pancake quality. Unless I’m doing something wrong? I followed recipe exactly including baking powder. I am at a high elevation (~7200 above sea level) but I never adjust your other recipes and I’m fine. Did anyone else fully substitute with almond flour?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Ro! Almond flour usually requires adding more than coconut flour because it’s not as absorbent and can be more crumbly. Perhaps that was the issue! How did they taste?

  15. Alex says

    Hi, would you have a recommendation for substituting bananas ? I try to follow food combination and not mix fruits with other types of food.
    Thanks

  16. Stella says

    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!

  17. Anne says

    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!!!!

  18. Chika says

    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.

  19. Vic Bye says

    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.

      • Kayla says

        These are my go-to pancakes! Simple ingredients and easy to make. So versatile for toppings, too! I like to garnish these with raspberries, dark maple syrup, cinnamon and hemp hearts. Thanks for the great recipe!

  20. Terra Brown says

    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.

  21. Mediocre Web Cook says

    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!

  22. Faith V. says

    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!

  23. Grace says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Grace! Thanks so much for sharing your experience!

  24. Life Isgoode says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear it didn’t turn out well! These are a more tender pancake so a waffle maker may not be the best fit.

  25. Jami says

    Just made them about 10 minutes ago and I thought these were great! I used coconut flour and coconut oil in the pan, so it added some more tropical flavor to go along with the banana. Slow and steady is right, cause mine turned out great covered and on low. I also placed them in the oven for about 3 minutes, even though I halved the recipe and only needed to do one pan worth, just to firm them up like you mention. If you’re expecting a normal pancake, you won’t get it, but I think they are better cause of all the flavors. Plus my house smells amazing! Thanks for this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jami. 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

  26. Harrison Roche says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Harrison. These are definitely very banana flavored considering they’re the primary ingredient. We appreciate your feedback!

      • Tineap says

        I just made these for my kids. Big big winner!! And they hate pancakes! It’s beautiful! They’re delicious and they hold up great. I even put a few chocolate chips in there. Outstanding! Thanks for the recipe.

  27. Isabelle says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Isabelle, these are a little different than average pancakes, but we’re glad you still enjoy them! Thanks for sharing!

  28. Becca says

    Hi Dana

    Do you think I could I add matcha to this recipe to make matcha banana pancakes? Just trying to think of ways I can get my daily matcha :) Thanks in advance :)

      • Becca says

        Hi Dana, I didnt add matcha in the end but the pancakes were amazing! I couldn’t decide what toppings to have so I did: 1 with peanut butter, 2nd with maple syrup and the 3rd with greek yoghurt and cranberry compote (using the recipe in your cranberry oatmeal) they were all delicious, so cheap and easy to make so will defiantly have again. Just to add for others I subbed the coconut flour for oat flour as thats all I had to hand and it was perfect consitancy. I wish I could post the picture but unfortunately I dont use social media, but they looked exactly like yours. Thanks again for another great recipe :)

  29. Faye says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Good idea, Faye! We wonder if maybe the lowest setting on your stovetop is too hot for these?

  30. Luna Rae says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Luna! Thanks so much for the lovely review!

  31. Cleo says

    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.

      • Liz F says

        I looove these! I’ve made them a few times now. I halve the recipe which makes a serving portion for myself, about 2 thick medium sized pancakes. They are a bit plain tasting but I actually like that because there’s so many things you could add. I drizzle honey on top when they’re done and add warm berries and it’s perfect, sometimes I add nuts to the batter. I would rather use almond or coconut flour but I only have all purpose flour and it works fine, I just add it til I get a good scoopable consistency. If it’s too thick, oat milk (or almond, or regular) works great!
        Love these! Thank you for the recipe!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks so much for sharing your experience, Liz! We’re so glad you enjoy them!

  32. Le'a Gleason says

    The taste and concept of the recipe is great, and the flavor was excellent. I’ve eaten these before and heard many times about the idea, but had never tried on my own. I definitely understand the use of the baking powder as I think they would be really eggy otherwise. My attempt went well except I determined you have to make them really small and be very careful with the temperature. I have a gas stove, but on my lowest setting these would stay too wet to flip, and on the next highest (medium-ish) they would burn a little bit. I could not get the temperature/time right without a little extra browning. Now looking at the recipe i’m shaking my head as I didn’t cook with a lid. Maybe that was the trick! Also, I used about 4 tbsp of almond flour. Would you suggest I use more flour?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re glad you enjoyed them, Le’a! The lid is definitely the trick for getting them to cook through. We’d suggest trying that for next time!

  33. Debbie says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Debbie. We are so glad you enjoy 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

  34. Nikkan says

    These were delicious and incredibly easy to make! One of the better banana pancake recipes out there. I used 1/2 the amount of baking powder and all purpose flour (didn’t have coconut or almond) and it came out wonderfully. Will be putting this on my regular rotation!

  35. Rose says

    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.

  36. Renee says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Renee, sorry to hear that was your experience! We’ve heard that baking powder tastes more bitter to some people than others. Perhaps that’s the issue? We’re afraid they won’t get fluffy and cook through without the baking powder. But let us know how it goes!

  37. Jess says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jess, sorry to hear this one wasn’t for you! It sounds like yours may have needed additional flour since the shape wouldn’t stay. But these do take longer to cook than your average pancake. Better luck with the next one!

  38. Carlotta says

    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.

  39. Caitlyn says

    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!

  40. Amy says

    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. :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! We’re so sorry to hear that, Amy! It almost sounds like an ingredient was off due to the pungent taste. For texture, it sounds like they needed additional flour. They are delicate to flip, but shouldn’t be sloppy.

  41. Nicole says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Nicole. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we haven’t tried that and aren’t sure it would work because of the baking powder. It would be better to cook the pancakes and freeze them.

  42. Julia says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julia, we’re so sorry these didn’t turn out well for you! Would you mind sharing what didn’t work out about them? We’d love to help troubleshoot, if possible!

  43. Rachel says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them, Rachel! Thanks so much for the lovely review!

  44. Stefania Rizzo says

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

  45. Noemie says

    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.

  46. Krystal B. says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Krystal! Thanks so much for the lovely review!

  47. rachel says

    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.

  48. Elynn says

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

    • Dale says

      I made them in a pancake maker. They cooked up well and i didnt use any oil. Havent tried to taste them yet. Will ger back when theyre out of the oven and in my tummy. Lol

  49. Kris says

    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.

  50. Marci says

    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 ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s great! Thanks for sharing, Marci! Almond flour definitely has a more cake-like flavor and texture and acts lighter in recipes than almond meal. But in a pinch, almond meal should work fine.

    • Dale says

      I personally do not like the texture of these pancakes at all.
      Im going to eat them all because I dont want to waste it. I did the recipe as stated and added cinnamon and nutmeg. I guess its because its grain free it doesnt have that chew to it… its very airy if you like that kind of feeling. Sort of a little like eating grated coconut without the bits. They cooked up nicely on mt pancake maker, browned well and were fluffy. I used agave and butter to top them with anf the flavor was good.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Dale, thanks for sharing your experience! They won’t have quite the same texture of normal pancakes, since as you mentioned, they’re grain-free. But we wonder if a different type of coconut flour would help? It shouldn’t be gritty.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melany, we haven’t tried it that way, but another reader did so with success. Let us know if you try it!

    • Sheigh Ormord says

      I am not GF but was really wanting a great recipe for banana pancakes for my 8 month old. We subbed coconut flour for all purpose flour since we don’t have any coconut or almond flour.
      They still came out great!! I added the vanilla and all put in my own choice of cinnamon. So so so so good. Highly recommend this. We have made these several times !

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks so much for the lovely review, Sheigh. 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

  51. Dahlia says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Dahlia! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Beth says

      Great recipe! I was worried at first because it mentioned coconut flour and I only had almond but grateful that sub option was offered. Did take a little longer to cook but keeping them warm in my toaster oven allowed them to be warm when they were done cooking. Will definitely make again.

  52. MJ says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Hannah. 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

  53. Karen says

    I haven’t made thus recipe yet , but would dearly love to. Is thus a recipe where you can you an egg alternative and if so which would you recommend. I have recently been allergy tested and egg are not on my list of foods to avoid.
    Love , love, love this site btw

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shirley, these should be very fluffy- was your baking powder active? Did you make any modifications? Did you use coconut flour or almond flour?

  54. Mandy says

    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.

  55. karen says

    My pancakes came out kind of flat, not sure if it matter what brand baking powder i used. Followed everything exactly lemon zest, 2 bananas, coconut flour, coconut oil, 2 eggs, baking powder. Took a while to cook on low, bumped it up to med. low. Its not fluffy at all, and it was more eggy tasting, but my baby ate it and thats all that matters lol. Thanks for the recipe, this one didnt stick to the pan thank god.

    *** 3 stars

  56. Kerri Ann says

    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

  57. Sam says

    I am excited to try this – but I don’t have baking powder or baking soda. I do have the other ingredients listed. You think it will be okay?

  58. Z NYC says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t think it will mess it up, just use half the amount as it’s more active. Let us know how it goes.

  59. catlady478 says

    I don’t understand how you are able to flip these pancakes over. I followed the directions exactly but used almond flour instead. I covered the lid and let them cook. The pancakes are too mushy and fall apart when trying to flip them over. They do taste amazing though. If anyone can help me I would appreciate it!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! These can be a little fragile so we recommend making them smaller in size than your average pancake (~2-3 Tbsp of batter). This will help them flip easier!

  60. Jeremy says

    These pancakes are absolutely spectacular in taste. loved how simple and easy the recipe was. Thanks for sharing!

  61. Samira says

    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.

  62. Chanty says

    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!

  63. Heidi says

    Hi. I don’t want to star these yet because I made a mistake. How important was it to add the baking powder in before the eggs? They did not poof up at all. Is that why? I want to love these, and am willing to try again. Just wanted to know if that was what happened.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! We wouldn’t think that would make a difference, but maybe! And you definitely used baking powder, not baking soda? Was it fresh?

      • Heidi says

        Hi. Yes, it was a fresh can. I think I may have figured it out. Almond flour is coarser than coconut flour, and I tried again, but added about 8 TBSP of almond flour. They definitely puffed up after that. I think I will try it with the coconut flour next time, because I didn’t like the coarse texture of the almond flour.
        Thank you for your quick response. I will star it when I try it again.

  64. Veronica says

    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!

    • Natalie says

      Absolutely delicious and a perfect way to use up those ripening bananas! I only needed 4 TBSP of coconut flour btw. Cooked 4mins on each side on really low heat. Didn’t need oven finish either. This ones a keeper!

  65. Jessica says

    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.

  66. Crystal says

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

  67. Laura Murphy says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, Sorry to hear that was your experience! You definitely need to cover with the lid on these ones.

  68. Eva says

    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 !

  69. Sharon says

    Wow! So many comments! And so many successes! I can see why the almond flour wouldn’t work, as it is more nutty flower. I made according to the recipe, and enjoyed the treat as I have not had pancakes in quite some time. I was wondering if anyone tried putting these in the oven as a muffin? I also think they would be wonderful with nuts added to the batter, and perhaps cinnamon and fresh nutmeg. Or sprinkled on after the pancakes are finished. Is there anything that could be used instead of the baking powder to avoid corn? Thank you for sharing your recipes!

  70. Jamie says

    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!

  71. Perrin says

    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!

    • Ashley says

      I made these a few times now and agree with them being time consuming. I tried them this morning in the oven, worked like a charm. Parchment paper, 350F for around 18 minutes depending on size, flip them and bake for an additional 8-10.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alyssa, we haven’t tried it, but other readers have mentioned using them with success. Let us know if you give it a try!

  72. Kimberly Mollica says

    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!

  73. Jenna says

    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.

  74. Eileen says

    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!

  75. Oscar Loera says

    I’ve made these the regular way and they came out great! Just wondering if anyone has tried to make these in a waffle maker?

  76. Susan says

    Hi, my elderly mom was just diagnosed with heart failure and needs low sodium foods. I’m new to your site. Do you have any nutritional information? I need to be careful about how much sodium goes into her foods. Thank you in advance. Susan

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Susan, you can find the nutritional info at the bottom of the recipes. But please note that it nutrition info is a rough estimate and may vary based on ingredients used. Hope that helps!

  77. Mara says

    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.

  78. Catriona MacAuslan says

    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.

  79. Cat says

    My toddler LOVES these. And that’s saying a lot as she’s in that picky phase. She devoured 4 at breakfast this morning.

    Wondering if they can be made with applesauce or would that be too runny? We have tons of it in the pantry from when the apple trees exploded with fruit and we can’t eat it fast enough!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but have a feeling the texture wouldn’t hold up. But let us know if you give it a try! If not in the pancakes, we bet it would be delicious on top =)