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Banana Pancakes

Banana Pancakes

These banana pancakes will change your life. They are literally just bananas and eggs that magically turn into pancakes. The texture is best with the baking powder added, but many are happy without the addition.

Bananas are great before and after a workout for their high potassium and simple carbohydrates, combined with eggs for protein and it is the perfect 5 minute breakfast.

Keep the pancakes small to make them easier to flip and you should yield about 8 pancakes. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 large or 3 small bananas
  • 4 beaten eggs
  • 1 teaspoon extra virgin olive oil or butter
  • Optional: ¼ teaspoon baking powder, ¼ cup chopped pecans, pinch cinnamon, vanilla extract, cocoa powder, etc.


  1. In a medium bowl mash bananas. Add eggs and stir to combine. Add any optional ingredients.
  2. Lightly grease a large nonstick skillet or griddle with olive oil/buttel and heat over medium heat.
  3. For each pancake, pour a scant ¼ cup of banana batter onto skillet. You should be able to fit 2 to 3 in a large skillet.
  4. Cook 1 to 2 minutes until golden on the underside. Flip and cook 1 to 2 minutes more until golden on the underside and cooked through. Transfer to a platter and loosely cover with aluminum foil to keep warm. Continue with remaining batter. Serve warm. 

Nutrition Information

  • Serving Size: 2 pancakes
  • Calories: 133
  • Carbohydrate Content: 15.9 g
  • Cholesterol Content: 164 mg
  • Fat Content: 5.8 g
  • Protein Content: 6.3 g
  • Sodium Content: 62 mg
  • Sugar Content: 8.7 g