5-Ingredient Banana Egg Pancakes

This is my go to banana pancake recipe. I have been using it for 5 years.

My method: I usually make a couple of test pancakes before doing the whole batch. If they’re too thick, I add a drop of almond milk. If they’re too runny, I add more coconut flour. I keep them on low until the bottom side is crispy and they NEVER fall apart. Patience is your friend here. This is not typical pancake batter so it requires practice.

Pro-tip: A mini waffle iron also helps. I sometimes use the pumpkin-shaped one from Target. (Do not use a large waffle iron to make a giant waffle; the batter is meant for small servings). The mini one helps them stay together if cooking on the pan is too much fuss.

2tsp is way too much baking soda! I can taste it👎

I followed the recipe but ended up with crumbly pancakes despite the outside quite dark. I had to squish them down to get the inside cooked all the way. I could have added more coconut flour but the banana bread type flavor would have changed. I believe this recipe needs xanthan gum to hold the pancakes together better.

I made these, turned out great. I used Cassava Flour same process as coconut flour. I have tried making banana pancakes before and they always came out runny not these.

It seems no matter what recipe I make pancakes always flop. This one was no different. Trying to flip them over to cook and they just fall apart like crumbs.

I hate wasting food and had two ripe bananas I needed to use up and I found your recipe.

I used this as a base and made some alterations bc it’s fall and also I don’t have coconut flour.

I used 4 tablespoons of gf Namaste flour instead (worked great!)

And I added in 1 tbs of pumpkin spice and cinnamon

The result was like eating a perfect fall day in my mouth if that makes sense lol.

Also I really appreciate this recipe bc I don’t drink milk so it’s hardly in my fridge and so many pancake batters call for it, even the gf ones. So to find on that has the ratios measured out and no milk or oats is just great.

I will be trying out more dishes for sure as cooking gf is awesome!

Contrary to the other reviews i found this recipe to be inedible. Had the throw the whole thing in the bin. Like trying to eat wallpaper paste. Never had an issue with an online recipe before or even left a review. I was so annoyed at the waste of ingredients I felt compelled to warn others off.

So delicious!!! I used almond flour because I didn’t have coconut flour and they turned out amazing!!! I wanted a healthier alternative to traditional pancakes and these did not disappoint!!!

Just made this for breakfast, it is delicious. I added some cinnamon and nutmeg. Thanks.

I love these. I adapted recipe slightly and used 2 teaspoons of vanilla extract instead of 1 teaspoon and used almond flour instead of coconut flour. I followed the stove top cooking method but did not use the oven to keep them warm. They were amazing. I loved them so much that I bought more bananas and made them a second time for dinner instead a few days later.

Epic fail, don’t what I did wrong. :-( gutted I wasted so many lovely organic ingredients

This was the solution to bland banana egg-pancakes that I’d been looking for. I love starting the day with a healthy plate, but the 2-ingredient version really never inspired me.
I used almond flour, and thanks to the note I was prepared to add much more…I think I used at least 1/2 a cup.
Cooked on a cast-iron skillet which I brushed with oil each round and between flips. I did need to move the heat up and down, since these brown quickly on the surface before the centers are set. Lots of dicey first flips, so speed is your friend!
+1 to the suggestion to keep warm in oven. I thought this was a bit extra for just one person’s weekday breakfast, but it really did help the texture.
I’m really happy to have this in my repertoire. I think these will take well to additions, so in future I’m going to try flaxseed meal, protein powder, and chia seeds (probably not all at once though!)
Thank you very much!

These were so easy to make and absolutely delicious. They are definitely going to become a staple in my household. Thank you!

I really enjoyed this combination (and the heftiness of the coconut flour). I added cinnamon and salt, and found that I liked them on the lesser-done-side👌🏻

I made these today but used all purpose flour. They were DELICIOUS! My picky toddlers who are refusing eggs these days loved them. I could tell they weren’t my go-to vegan pancake recipe, which tend to be a littler drier, but I loved these. I added some rolled oats for texture.

Using a blender I made these with oat flour and then 350f on the griddle – added blueberries on top of pancake. Trying to get more protein in my diet so also added a scoop of protein powder and TBsp of whole milk yogurt. Worked great, cooked up perfectly.

I just started the SCD diet for my IBS and it’s similar to paleo and quite limiting. I came across this recipe, and I’m so happy that I tried it: the pancakes are absolutely delicious 😋 I followed the recipe exactly, and used coconut oil in the frying pan, and then transferred to a parchment lined baking sheet in the oven. Because I can’t have any sugar, and I don’t tolerate honey, I just took about a 1/3 cup of frozen strawberries and defrosted them and then mashed them well for a topping. The flavours together were wonderful! Recipe made 6. I found them so filling! I ate 3 and I’ll keep the others in the fridge for lunch in a day or two. Very easy to make but you do need patience as they do cook slowly. Took me about 30 minutes total from start to finish. Will make again!

I make a version of these all the time, so it’s funny to see these on your site. They’re delicious. I like to add lime zest, cardamom powder and ground cinnamon to the batter as well. Have you tried it like this too? I also like mine extra eggy, so I usually do 2 eggs for every banana. Thanks for sharing this!

Hi. I tried it with the paleo flour this morning. Used 5 heaping Tbsp, instead of the coconut flour. It was a tad wet in the center, so I put it in the oven to finish cooking. After that, they firmed up more & the pancakes tasted delicious. Thank you.

Made these for the first time today. Very quick to assemble. Followed exact recipe. Very flavourful and satisfying, topped with a bit of maple syrup, blueberries and a few pecan pieces. Shared with my 10 yr old niece to make too – it’s that easy. These can burn quickly if the heat is too high in the fry pan – keep an eye on it. Fluffy and delicious!

I made with one flaxseed egg and one regular egg. I added chocolate chips or dried blueberries. I preferred the blueberries while my toddler loved the chocolate! These def did better with a little time in the oven.

What a great recipe! I made a half-batch of the pancakes using regular all purpose flour instead of coconut flour and ended up with delightful, fluffy pancakes. I added a dash of cinnamon to the batter and skipped the vanilla extract–will definitely make again!

Made these for the first time and followed the instructions exactly and they turned out pretty good! Definitely had to cover them and leave them for a while but they turned out nice and golden and thick. I added cinnamon to mine, and would probably add more next time plus more vanilla as the pancakes didn’t have a really strong flavour, but they were still delicious with some peanut butter and blueberries on top. Will definitely make again!

I should have read the reviews before making these because end up being a waste of time. They were really dry but took forever to cook and were really crumbly. You guys have great recipes but this one needs to be archived.

I made these for the first time today. They taste fabulous!!! Mine didn’t turn out as thick as the picture but I’m sure with some practice, I’ll get there. I substituted a couple of the tablespoons of coconut flour with ground flaxseed. I will definitely be making these again!

I’ve tried more than once to make these and it always comes out…not right. They somehow come out dry, but wet??? Don’t know how this is achieved but not even slathered in butter and syrup are these good. Wet, banana-flavored cardboard. This recipe needs an adjustment.

This pancake recipe is amazing! I didn’t have coconut flour so substituted oat flour (about 8-10tbsp) until I got the consistency you describe in the recipe. I added 1 tsp vanilla milk bc I didn’t have vanilla and 1 tsp ACV.

They cooked very quickly! I didn’t even have to use a lid or the oven so these are a win for me and my kids! Quick and easy.

I usually love your recipes, but this one just did not work for me. I had a lot of trouble cooking them without them burning because they would not cook in the middle and came appart very easily and tasted very chalky.

Love your blog but this one just was not for me!

We have always made a different banana pancake recipe that only uses banana, egg, and vanilla, with optional baking powder and/or cocoa powder. We decided to try this Minimalist Baker variation using almond flour (since we have so many MB recipes we adore!). We had to add a lot more almond flour than the recipe called for, and the pancakes were still really runny.
This recipe decidedly did not work for us, although we religiously followed it. We could barely taste the banana at all, and the consistency was really weird. They fell apart when we tried to flip them. I will NOT be trying these again.

These are fantastic! They do cook a little differently than regular pancakes, but once I got a hang of it they came out perfect. On the second batch, I replaced 1/3 of the flour with flaxseed meal to add some Omega 3s. I felt that it made the pancakes a little moister. My husband loves these, they are definitely staying in my meal prep rotation!

I use a lot of recipes from Minimalist Baker that come out very well… this was not one of them.

These are great!! I didn’t have coconut flour so I used 2/3rds rice flour and 1/3 almond flour and it worked great! Thank you for the recipe!

Hi, this is the second time I’m trying this recipe and it just doesn’t work. I’ve mashed and blended the bananas, and used almond flour. I’ve had to increase the almond flour quantities to almost a cup, and the pancakes still come out with a funny texture, runny in parts and chunky in others. It doesn’t work with almond flour for sure.