Banana Egg Pancakes combine five simple ingredients to create a sweet, golden pancake recipe that’s full of nutrients. Serve them warm with your favorite toppings for a breakfast you’ll look forward to eating! 

If you like this recipe, be sure to try my Pumpkin Chocolate Chip Pancakes, too! 

5 Ingredient Gluten Free Pancakes, A Healthyish Brand Recipe

What Are Banana Egg Pancakes? 

If you’ve never had banana and egg pancakes, you’ve been missing out! They’re exactly what they sound like – pancakes made with a base of banana and eggs. However, for this recipe, I add a few additions to enhance their flavor and make them even more filling. 

Cooked in a nonstick skillet just like traditional pancakes, this recipe comes out thin like a crepe with crisp edges. It makes two large pancakes but you can easily double or triple the ingredients if you’re feeling extra hungry or feeding a crowd. 

Naturally gluten-free and dairy-free, it’s a great option for those with allergies or food intolerances. Plus, this recipe requires minimal prep time and cooks in minutes. As a result, it’s perfect for everything from busy mornings to weekend treats.

If you like this recipe, be sure to try my Pumpkin Chocolate Chip Pancakes, too! 

Recipe Ingredients 

  • Banana – For the best results, use a ripe banana. Not only will it be easier to mash, but it will make your pancakes sweeter, too! 
  • Egg – This acts as a binder, holding the pancakes together and adding richness to the flavor. Plus, eggs are a great source of protein, healthy fats, and nutrients.
  • Ground Flax Seeds – I love to add ground flax seeds for a boost of healthy fats and fiber and to help bind the batter. They also add a subtly nutty taste. 
  • Vanilla Extract – This enhances the flavor of the rest of the ingredients and adds depth to the pancakes. Make sure to use pure vanilla extract, not imitation varieties! 
  • Cinnamon – Just a dash adds a touch of warmth and extra sweetness that makes this recipe truly delicious. 

How to Make Gluten Free Pancakes with Bananas and Eggs

  1. Mash the banana. Use a fork to mash the banana in a small bowl, turning it into a smooth purée. 
  2. Whisk. Add the egg, flax seed, cinnamon, and vanilla, and whisk until smooth. 
  3. Pour. Grease a large, nonstick skillet with cooking spray, and warm it over medium heat. Once hot, pour the batter into the pan, creating 2-3 evenly-sized pancakes. 
  4. Cook. Let the pancake batter cook for about 3 minutes or until the edges are lightly golden and set. Then, flip, and continue to cook until golden brown. 

Serving Suggestions

These egg banana pancakes are best served right away while they’re still hot. I love to top them with warm maple syrup and fresh blueberries

However, you can add any toppings or fillings you like best! Sprinkle your favorite options over the pancakes, or roll them up like crepes. Some great additions include: 

  • Jam
  • Nutella
  • Fresh Berries
  • Peanut Butter
  • Almond Butter
  • Caramelized Bananas
  • Chopped Nuts
  • Coconut Flakes

Frequently Asked Questions

Can I make this banana and egg pancake recipe ahead of time? I don’t recommend it. The pancakes are likely to become slightly soggy and don’t taste as fresh when prepared in advance. 

Does this recipe really taste like pancakes? This recipe doesn’t taste exactly like traditional pancakes, but with a sweet, banana flavor, they’re pretty close! 

Why are my pancakes falling apart? Banana egg pancakes are flimsier than traditional banana pancake recipes. So, be careful when flipping, allowing the batter to set on the bottom and using a thin spatula to flip them over gently.

How to Store

These pancakes are best enjoyed immediately! I do not recommend making this recipe ahead of time as the pancakes are likely to become soggy and will lose some of their flavor.

5 Ingredient Gluten Free Pancakes, A Healthyish Brand Recipe

Gluten Free Banana Egg Pancakes (5 ingredients)

Banana Egg Pancakes combine five simple ingredients to create a sweet, golden pancake recipe that’s full of nutrients. Serve them warm with your favorite toppings for a breakfast you’ll look forward to eating! 
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Ingredients

Pancakes

  • 1 ripe banana
  • 1 large egg
  • 1 tablespoon flax seeds, ground
  • 1 teaspoon vanilla extract
  • 1 pinch cinnamon, about 1/8th teaspoons

Optional Toppings

  • blueberries
  • fresh fruit
  • maple syrup
  • caramelized banana slices

Equipment

  • 1 nonstick skillet
  • 1 fork and whisk

Instructions 

  • In a small mixing bowl, smash your banana. Use a fork to help break it down. You'll want it to look like baby food. Next, add the egg, flax seeds, cinnamon and vanilla extract. Whisk together.
  • Once everything is well blended, spray a skillet with nonstick cooking spray and place it over medium heat. Pour the batter onto the pan making 2-3 evenly sized pancakes.
  • Let them cook for about 3 minutes or until golden brown. Flip to finish cooking. Remove from the heat, top with garnishes and serve hot.

Notes

How to Store

These pancakes are best enjoyed immediately!
I do not recommend making this recipe ahead of time as the pancakes are likely to become soggy and will lose some of their flavor.
 

Nutrition

Serving: 2pancakes, Calories: 69kcal, Carbohydrates: 2g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 37mg, Potassium: 80mg, Fiber: 1g, Sugar: 1g, Vitamin A: 136IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 1mg
5 Ingredient Gluten Free Pancakes, A Healthyish Brand Recipe