Banana Egg Pancakes

Name: Banana Egg Pancakes
Total time: 10 min
Yield: 1 serving
Ingredients: 1 ripe banana; 2 eggs; 1/4 teaspoon cinnamon (optional); 1/2 teaspoon vanilla extract (optional); Cooking oil or butter for frying

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10 minTotal time

EasyDifficulty

200kcal / serving

Ingredients

For 1 serving

servings

1 ripe banana
2 eggs
1/4 teaspoon cinnamon (optional)
1/2 teaspoon vanilla extract (optional)
Cooking oil or butter for frying

Ingredient substitutions

Cinnamon Ground nutmeg in the same amount, or omit it.
Vanilla extract Omit it; the ripe banana already gives the pancakes sweetness and aroma.
Cooking oil or butter Use either neutral cooking oil or butter in the same role for greasing the pan.

Nutrition per serving

Estimated values for 1 serving, 200 kcal

Protein13 g

Carbohydrates22 g

Fat7 g

Fiber 3 g · Sugar 14 g · Sodium 140 mg

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A quick and healthy snack combining ripe bananas and eggs to make soft, naturally sweet pancakes. Perfect for a nutritious boost any time of the day.

Snack

Steps

In a bowl, mash the banana until smooth.
Crack the eggs into the bowl and whisk together with the banana until fully combined.
Add cinnamon and vanilla extract if using, and mix well.
Heat a non-stick frying pan over medium heat and lightly grease with oil or butter.
Pour small portions of the batter into the pan to form pancakes.
Cook for about 2-3 minutes on each side, until golden brown and cooked through.
Remove from pan and serve warm.

Tips for Banana Egg Pancakes

Small pancakes are easier to turn because this banana-and-egg batter is more delicate than flour-based batter.
Look for set, matte edges and a golden underside before flipping; overly dark spots can taste bitter.
A flexible spatula and a well-seasoned non-stick pan help keep the soft pancakes intact.