Banana Egg Pancakes

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3.7 of 5 (15)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 327.4
  • Total Fat: 14.9 g
  • Cholesterol: 558.0 mg
  • Sodium: 2,540.7 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 4.3 g
  • Protein: 20.2 g

View full nutritional breakdown of Banana Egg Pancakes calories by ingredient
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Submitted by: EMILYJWARD
Banana Egg Pancakes

Introduction

Pancakes made out of bananas and eggs -- so simple! And SO delicious! Pancakes made out of bananas and eggs -- so simple! And SO delicious!
Number of Servings: 1

Ingredients

    3 eggs
    1 banana
    1 tsp sea salt
    1 tsp cinnamon
    (you could even add a bit a vanilla if you wanted)

Directions

Blend together all the ingredients until smooth. There should be no lumps left from the bananas.
Pour like pancakes in a skillet on medium heat. (This is where I added some blueberries).
Let set and flip.
ENJOY!!





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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    I make this without the salt, only 2 eggs, and just a tiny sprinkle of cinnamon (which can be omitted). It smells great cooking, almost like French toast. - 2/10/13

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  • Good
    2 of 2 people found this review helpful
    Great news! If you follow the recipe literally and don't grease the pan, they also make a tasty hash. When you give up trying to flip them, just scramble up the burned bits!

    Also, I believe the brown color a previous reviewer mentioned is from the cinnamon. - 9/21/14

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  • Incredible!
    2 of 2 people found this review helpful
    I made this from a link on Pinterest a while back, simpler version just 2 eggs + 1 banana. I didn't notice any discoloration of the batter. They were so good they almost didn't even make it to the plates. Sweet enough to not need anything at all.

    http://pinterest.com/pin/788834309443296 - 12/2/12

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  • O.K.
    1 of 1 people found this review helpful
    Just OK. All liquid ingredients don't make fluffy pancakes! I used 2 eggs and one banana; for that many calories, I'll have the real deal on occasion. - 5/28/15

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  • Incredible!
    1 of 1 people found this review helpful
    My new go to recipe for pancakes! My boyfriend did not believe the recipe was only eggs and a banana. He was sure I had snuck some flour in there. I only used two eggs as another user suggested and I used a hand blender to puree the eggs and banana, cooked up perfectly - 1/7/13

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  • O.K.
    1 of 1 people found this review helpful
    The batter turned a gross color of brown while we were making the pancakes. It was also hard to keep together, and the texture was a little too egg like for us. The flavor was nice. However we will not make this again. - 8/30/09

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  • Good
    1 of 1 people found this review helpful
    It tasted better to me when I omitted the salt and put in a 2nd banana. I also added blueberries into half of them. Rolled up and dip in syrup - yum! Great inspiration for other breakfast ideas! - 8/11/09

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  • Too much salt in this recipe. I'd recommend 1/4 of what it calls for. Also, griddle set on 300 F degrees (vs normal 350-400 for regular pancakes). Pour about 1/4 c per pancake or the pancakes get too large, spread too much, and will cook too much on bottom side before flip. - 7/13/15

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  • I added 1 cup almond flour to make more pancake-y consistency. Now I need to find the nutritional values of almond flour
    Now that I think of it, it was sort of crepe-y so serving like that next time with some strawberries, yummy - 4/23/15

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  • Even the kids loved it, nice! Plus I grounded added flaxseed for additional health benefits. - 3/29/15

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  • Delicious, I only used 2 eggs!! - 3/17/15

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  • I eliminate the salt, and only use 2 eggs instead of 3. I also add in flax seeds, nuts and blueberries! Yum! - 1/20/14

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  • The taste was good but they were difficult to flip. I think I will try adding some oat flour next time. - 5/18/13

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  • Tasty alternative to pancakes. I can't have flour so this was a great option. - 12/29/12

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