Recipe Egg And Banana Pancakes

Oleh zopisces4 Agustus 13, 2023 Posting Komentar

You only need 3 ingredients (banana, eggs and oats) to make these healthy, banana pancakes. EASY, kid-friendly and perfect for using up bananas.

Add a spoonful of peanut butter and a pinch of cinnamon to take these to the next level. These pancakes taste like a treat, but are full of wholesomeingredients!

Ingredient

If you’re not familiar with banana-egg pancakes, these aren’t just any pancakes. They are made completely of mashed, overripe bananas, eggs and oats.

Greek Yogurt Banana Pancakes

Just 3 ingredients! Making them an easy, healthy breakfast. I love serving them to my banana bread loving-kids, but I also like to make these as a post-workout breakfast for myself.

With simple ingredients, these delicious pancakes are full of protein and banana flavor. Plus they’re naturally sweetened – but we still love to add warm maple syrup! 😉

I add a pinch of cinnamon, a splash of vanilla extract, a spoonful of peanut butter or almond butter and sometimes a sprinkling of chocolate chips for extra deliciousness.

Easy 2 Ingredient Banana Pancakes

These easy banana pancakes couldn’t be easier to make! They are perfect for busy mornings or anytime you have ripe or fresh bananas to use up. No wet ingredients and dry ingredients needed. All you need is one bowl!

5. Cook in a nonstick skillet in a little melted butter or vegetable oil over medium heat for about 2 minutes, until set. You’ll want to make sure the heat isn’t too high so they don’t burn. You don’t want a super hot skillet. (Add a few chocolate chips if you like!)

My all-time favorite non-stick is this small scanpan. I use it every single day and it’s the perfect size for making these pancakes!

Ingredient Baby Banana Pancakes (egg Free, Dairy Free)

Keep the heat on medium or medium/low when cooking these. If the heat is too high the pancakes will get too brown before the cook all the way through. This is because of the eggs.

You can skip the peanut butter if you want to keep these nut-free. You can also use almond, cashew, or sunbutter. Maybe even a little Nutella if you dare!

I like using gluten-free oats to keep these gluten-free. You can use regular rolled oats or quick oats. Either kind works great.

Banana Pancakes (egg Free Pancake Recipe)

Banana pancakes can be made with just 3 ingredients – bananas, eggs and oats for a healthy breakfast or snack that is full of fiber. You can also add your favorite healthy mix-ins to these pancakes like ground flaxseed, protein powder and nut butter.

To make banana cakes just remember this easy recipe – 1 ripe banana (mashed), 2 eggs (whisked) and 1/4 cup quick oats! You can add a pinch of salt and cinnamon if you like as well. Just mix the ingredients together and cook the banana pancakes on low heat.

Mash the banana with a fork. Whisk in the eggs, oats, salt and cinnamon until smooth. Add the peanut butter and swirl into the batter if you like! Then cook in a butter skillet over medium-low heat.

Banana Pancake For One Recipe: How To Make It

I hope you like this banana pancake recipe as much as we do! If you try this recipe be sure to leave me a comment/rating below. I’d love to hear from you!

You only need 3-ingredients (banana, eggs and oats) to make these healthy, delicious pancakes. EASY, kid-friendly and perfect for using up bananas. Add a spoonful of peanut butter and a pinch of cinnamon to take these to the next level!

My all-time favorite non-stick isthis small scanpan. I use it every single day and it’s the perfect size for making these pancakes!

Banana

Ingredient Banana Egg Pancakes {meal Prep}

MAKE-AHEAD: These banana pancakes can be made in advance and stored in the refrigerator for up to 3 days. To refresh simply microwave the pancakes individually for 5-10 seconds.

TO FREEZE: The cooked banana pancakes can cooled, then transferred to a resealable bag to freeze. Microwave the frozen pancakes for 20-30 seconds before serving.

Banana Egg White Pancakes

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!Banana Egg Pancakes are a quick and easy recipe, made with just 3 ingredients. They are perfect if you want a gluten-free and grain-free option, without using any specialty flours!

These banana egg pancakes don’t call for any flour, so they are more like a banana omelet than a traditional fluffy pancake… but the egg isn’t as noticeable as you might think.

They won’t fool a super-picky adult, but adding baking powder helps them fluff up a bit, and when you serve them in a stack, they are a satisfying option for those who need to avoid grains and don’t want to use any specialty grain-free flours.

Ingredient Banana Pancakes (no Flour)

I used to call these “toddler” pancakes, because my son adored them as he was growing up! (We kept him grain-free for the first two years of his life.)

These pancakes require just 2 ingredients– banana and egg– but I like to add a little baking powder, as well, to help them fluff up a bit more. To make them, you’ll just need to mash a banana really well and then mix it together with the eggs and baking powder.

The

Just like any other pancake recipe, this one cooks best at low heat so that the outside of the pancakes won’t get too dark.

Ingredient Pie Maker Banana Pancakes Recipe

You’ll want to keep these pancakes small, using only 3 tablespoons of batter at a time, so that they are easy to manage and flip in the pan. Bigger pancakes will burn before you are able to flip them.

Banana egg pancakes get nice and crispy edges, just like the traditional ones, and the banana offers plenty of natural sweetness, so maple syrup isn’t even necessary. (Unless you want to add it, anyway.)

I hope you enjoy these pancakes as much as we do. They won’t necessarily “fool” anyone above the age of 3, but they make the perfect treat for those who are cutting back on flour and sugar!

Easy 2 Ingredient Healthy Pancakes Recipe + Tutorial

If you want something a little sturdier, try my optional add-ins mentioned in this recipe (coconut flour or almond butter do help add more structure!), or try one of these already tested and perfected recipes below.

Banana Egg Pancakes are a quick & easy recipe, made with only 3 ingredients. I love how you don't need any specialty flours to make them!

Calories: 233 kcal , Carbohydrates: 29 g , Protein: 12 g , Fat: 9 g , Saturated Fat: 3 g , Cholesterol: 327 mg , Sodium: 128 mg , Potassium: 746 mg , Fiber: 3 g , Sugar: 15 g , Vitamin A: 551 IU , Vitamin C: 10 mg , Calcium: 136 mg , Iron: 2 mg

Coconut Flour Banana Pancakes 3 Ingredients!

I haven’t tested this recipe with an egg substitute, like flax eggs, but I have a feeling the result would be very gooey. If you have any luck with a vegan substitution, I’d love to hear about it!

Subscribe to my weekly email newsletter for a free 7-day kick start guide. Plus, you'll get weekly meal ideas & new recipes every week!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.

Ingredient Banana Pancakes

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 andincredibly cake-like in texture! Mega swoon.

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.

Easy Egg Banana Pancake Recipe With Just 2 Ingredients!

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.

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!