banana pancakes

This world's simplest pancakes recipe contains just two ingredients (egg and banana) and is super quick - just minutes from bowl to plate! Simple and tasty.

The 2 Ingredient Banana Egg Pancakes

banana

eggs

Mash up bananas in a large bowl.

Whisk eggs (using a fork is just fine!) and add to banana paste.

Fry gently in a pan on low-medium heat with a little heated oil or butter.

This world's simplest pancakes recipe contains just two ingredients (egg and banana) and is super quick - just minutes from bowl to plate! 
Check out the full recipe here: http://hurrythefoodup.com/worlds-simplest-pancake-recipe

Ingredients for 2 medium size pancakes:
- 1 banana
- 2 eggs
- Optional: honey, maple syrup, fruits, sugar and lemon juice

Directions:
- Mash up bananas in a large bowl
- Whisk eggs and add to banana paste
- Fry in a pan with a little heated oil or butter

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Banana Egg Pancake Recipe | Hurry The Food Up

Make our healthier pancakes using rolled oats and banana for natural sweetness. Serve with a dollop of creamy yogurt and fresh fruit

Banana oat pancakes

oat milk

eggs,separated

rolled oats

tsp baking powder

vanilla extract

oil, we used avocado oil spray

yogurtand fruit

Put the oat milk, egg yolks, banana, oats, baking powder and vanilla in a <a href="https://www.bbcgoodfood.com/content/test-five-best-blenders">blender</a> and process to as smooth a mixture as you can get. <a href="https://www.bbcgoodfood.com/content/top-five-whisks">Whisk</a> the eggs whites until they hold stiff peaks. Whisk 1-2 tbsp of the whites into the batter, then fold in the rest.

Heat a non-stick pan over a medium heat and spray with a whisper of oil, pour about 2 tbsp of batter into the pan and cook for 1-2 mins, until the base sets and bubbles appear all over the top. Flip and cook the other side for a minute. Repeat in batches, making sure the top looks dryish before attempting the flip, or the centre will collapse.

These fluffy banana oat pancakes are a deliciously healthy, naturally sweetened breakfast for lazy mornings. The recipe is made with 100% oat flour instead of wheat flour, so it's gluten free, as well as dairy free. Recipe yields about 8 pancakes.

Gluten-Free Banana Oat Pancakes

mashed bananas (about 3 small bananas, mashed,

coconut oil

lemon juice (about 1 small lemon, juiced)

honey

oat flour*

baking soda

salt

cinnamon

nutmeg

In a small mixing bowl, stir together the mashed bananas, coconut oil (or butter), lemon juice and honey (or maple syrup).

Beat in the eggs. (If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.)

In a medium bowl, whisk together the oat flour, baking soda, salt and spices.

Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix!

Let the batter sit for 10 minutes. You may want to thin out the batter a bit with a touch of milk or water.

Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface with coconut oil, butter or cooking spray. (If you&#8217;re using a non-stick electric griddle, you might not need any oil at all.)

Once the surface of the pan is hot enough that a drop of water sizzles on it, pour 1/4 cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.

Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.

Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

My teenage boys often have several of their friends spend friday nights over and I end up feeding 8-10 18 year olds breakfast.  A couple of the boys are gluten free, and I struggle to find something easy and delicious to feed them.  I can finally stop my search!  These turned out so great, and the boys even asked if there was any way I could make a few more for them to take home.  The batter was slightly thick, so I added buttermilk to thin it and it was perfect.  I also added a touch more cinnamon as I love a little extra cinnamon flavor. THANK YOU for this delicious recipe!

These Banana pancakes were AWESOME! I really didn't need syrup either! I'm making them again for dinner tonight! :) Thank you! I have found that my blender makes a quick work of the oats - faster than my food processor. It could be because I'm a food processor newbie lol. Anyway, Thanks again!

Just made these last week for the first time since you linked to them from your waffle recipe, since I randomly had oat flour to use up. Normally, I do not care about pancakes, but I was in the mood for some. I added blueberries to these but otherwise kept the recipe the same...and they were BOMB! This recipe has changed my pancake game and I'm already craving more.

Ok, these are amazing! Great recipe for gluten free lovers.  Also, cooked on a cast iron skillet which is a bit of a challange on my electric stove, but they still came out tasting delicous and that is becuse Kate gives great directions, pictures &amp; comments!! It helps so much with all your tips!

Thank you Kate!

My son loves banana pancakes and now that he is gluten-free we had to find a new recipe.  I'm so glad I came across your recipe first as it was a winner.  I was short on time so I just threw all the wet ingredients into a bowl and whirled it with my immersion blender and then added the oats (whole, rolled oats - not flour), soda and salt and blended a bit longer.  We didn't mind the chunkier texture of the oats that weren't reduced to powder.  We topped with peanut butter and a little maple syrup.  Perfection!  I love having a tasty and quick way to use up over-ripe bananas - but I also wonder if pumpkin would work as well for a different flavor.  I look forward to experimenting with the waffle iron and mini muffin cup too ;)

These came out delicious! ANOTHER WINNING recipe by Kate, as I tried the gluten free waffle recipe not too long ago and that was amazing as well :) I also added some chocolate hips to a few of the pancakes and that was a yummy addition as well. I wouldn't love to figure out how to make a vegan version of these as well. Any suggestions on what can be used in place of egg

I tried this recipe a while back and I keep going back to it, it's so delicious!! 
I find them quite sweet naturally because of the bananas and the spoon of maple syrup so i usually serve them with fruit coulis or jam but it's always a success. I also sometime add raspberries in the wet mix, because i usually have frozen it makes the mix a bit more watery but i add a tbls of oat flour and it's really great! 

I made them again this morning but I was out of eggs so I made chia eggs instead and it worked really well! 

Thanks for a great recipe!

My toddler loves these pancakes and devours an obscene amount every time I make these.  My husband, who hates anything gluten-free, vegan, or organic, eats half a batch himself every time as well - there's barely anything left to freeze for daycare breakfasts!  

Since I hate using baking soda because I feel compelled to open a brand-new box every time, I omitted the baking soda and lemon juice, and used 1/2 tsp of baking powder instead.  I also add a little ground flax when I remember.  They taste great!

I've been making this recipe very consistently for well over a year now... since our son was probably 10 months old. And just have to say how big of a hit this is with him. He is obsessed with these pancakes. I usually triple (sometimes quadruple) the recipe and freeze the leftovers. I just reheat as needed. Love having such a quick, yummy, and healthy option for him! Moms, if you're looking for a great healthy pancake option for kids- try this one!!

sooo good! made them as "banana bread" for breakfast &lt;3
Just wondering what the calorie info is?

thanks so much kate! I absolutely adore your blog!

Yum! I made this for our family breakfast this morning (1 yr old, 3 yr old and 4.5 yr old) and they were a hit! I served mine with natural yoghurt, sliced banana and stewed strawberries and they were delicious - and filling. Thanks for a great recipe.

Hi! Thank you for the recipe I love it! was really easily adaptable to what I actually had at home this morning  Just had one banana so I added a cup of almond milk mixed with a lil apple cider vinegar, then didn't have a lot of oat flour so used 1/2 c oat, 1/4 c chick pea 1/4 b rice and then ended up adding another 1/4 brown rice because of the extra liquid. They turned out fluffy and delicious! And that has been a challenge for me with gluten free pancakes... So many thanks to you for sharing this recipe ❤

Best oatmeal banana pancake recipe! So fluffy and moist!

These pancakes were delicious! I have thoroughly enjoyed every recipe of yours that I have made. Thank you!

I found so many gluten free pancake recipes but so glad I chose to try this one. I tested it after making the mix for later and I am eager to have more. Im happy for my little man to even have a couple. 
Thank you!

I have made this recipe twice now, and it is quickly becoming my favorite way to use up left over, over-ripe bananas from the week before. Thanks Kate!

Just made and ate these and they were great! I didn't change a thing except not adding nutmeg as I'm not a huge fan of it. I love that they actually stayed together when they were cooking. Thanks for the recipe! Will definitely make these again.

Just realized that I never reviewed these pancakes...which is crazy, since I've been making them for over a year and they're amazing! So creamy and satisfying, and they fluff up really well. Unlike many GF pancakes, they're not the least bit dry, flat, or gummy. 

I love how nourishing these pancakes are. Most pancakes make me feel not-so-great after scarfing down a big plateful. These are filling but don't weigh me down. Thanks for the great recipe!

Delicious and hearty pancakes. The only change I made was adding a half teaspoon of vanilla extract. Thanks for the recipe!

Hey!!!
I really really want this recipe to work... It was tad bit less sweet for me... Also, it was gummy and squidgy in texture. I followed the recipe exactly... I dont know why it turned out like this. I had cooked it properly too...also, it kept on breaking apart.. Could you tell me what could have gone wrong?

Banana Yogurt Pancakes packed with sweet banana flavor, so no need for an extra sweetener. Serve these easy banana pancakes with berries for a wonderful start in the morning.

Banana Yogurt Pancakes 

all-purpose flour

yogurt

oil (I used olive oil)

extra oil

Whisk flour, baking soda and salt in a large bowl.

In a medium bowl, mash the banana using a fork. Add in the egg, yogurt and oil and whisk until smooth. Pour the wet mixture in the dry mixture and stir with a spatula. Don’t overmix.

Brush the bottom of a non-stick skillet with ½ tablespoon olive oil. Heat it over medium low heat.

Use an ice cream scoop and drop batter into the skillet. Cook until you see bubbles, about one minute or so.

Flip them over and cook the other side for another minute. Transfer them on a plate. You can cook 4 or 5 pancakes at a time. Repeat the same for the remaining batter.

Thank you for the recipe! I made them just now and they were really light and fluffy. I substituted the oil with melted butter and add a tablespoon of honey.

Not sure where I went wrong, maybe it was my judgement call that my banana was not large enough therefore leading to the addition of another half bananas. Maybe i should have added another egg to make it work? I followed the recipe exactly otherwise and my batter is so thick it looks like dough rather than a pancake mix. I am adding some brewed coffee to thin it out and give a coffee flavour. Not sure how it will turn out but since i am currently out of milk and halfway through making this recipe i am not sure what else to use besides plain water.

Made these with coconut flour - DEELISH!!!!

LOVE this recipe. However, I followed this recipe exactly and it came out a little doughy...about about 3/4 cup of water and they were perfect! Such great flavor and really fluffy. This is my new favorite pancake recipe and so so easy to make.

.This recipe was not great.  Overall flavor was bland and it was far more like a dough than a batter.  I used a brown banana and there was hardly any sweetness.  Pancakes should be more than a vessel for syrup.

The batter came out way too thick, so this recipe definitely won't be used by me again. The flavor was pretty mild and nonexistent even, if I may be blunt, so additional sweetener had to be added as well. Overall, would not recommend, too much needed to be changed for it to work.

Whip up these cute and delicious little banana pancake dippers for great breakfast kids will absolutely love seeing at the table!

Kid-Friendly Banana Pancake Dippers Recipe

pancake mix

bananas, ripe

tsp vanilla extract

unsalted butter

In a large bowl, prepare pancake mix according...

In a large bowl, prepare pancake mix according to package directions. 

Add vanilla extract to the batter and mix...

Add vanilla extract to the batter and mix well. 

Heat a griddle or large skillet and then...

Heat a griddle or large skillet and then add butter to coat. 

Slice bananas into circles or at a diagonal. 

Sip each slice of banana into the pancake...

Sip each slice of banana into the pancake batter to coat, then place it onto the griddle. 

Cook for 2-3 minutes until bubbling on top,...

Cook for 2-3 minutes until bubbling on top, then flip and cook an additional 1-2 minutes until cooked through and lightly browned on both sides. 

Serve as desired with syrup or different dips...

Serve as desired with syrup or different dips as mentioned above. 

Got a couple of ripe bananas sitting on the bench?  Make these Healthy Banana Pancakes!  These sugar free, whole grain pancakes are simple to prepare, fluffy and oh so tasty.  Finish them off with your favourite toppings.

Healthy Banana Pancakes

banana,

whole wheat / wholemeal flour

½ tsp baking powder

milk

Blueberries

Chocolate Chips

Maple Syrup

Peanut Butter

Honey

Rice Malt / Brown Rice Syrup

Banana Slices

Strawberries Slices

Mash banana on a small plate or bowl...

Mash banana on a small plate or bowl and put aside.

Add dry ingredients (flour, baking powder, salt and...

Add dry ingredients (flour, baking powder, salt and cinnamon) in a large mixing bowl and stir to combine.

In a seperate bowl, mix the wet ingredients...

In a seperate bowl, mix the wet ingredients (egg, milk and vanilla) and stir to combine.

Add liquid mixture to the dry mixture and...

Add liquid mixture to the dry mixture and fold together until just combined, being careful not to over-mix.  Fold in mashed banana.

Heat frying pan on medium-low and grease with...

Heat frying pan on medium-low and grease with your choice of butter or oil. Add approximately 1/4 cup of mixture to the pan and allow pancake to cook fully on both sides, approximately 2 minutes each side.

Repeat until the mixture is gone, adding more...

Repeat until the mixture is gone, adding more butter to the pan in-between batches when needed.

Serve immediately with your favourite toppings and enjoy!

Pancakes made with Greek yogurt and oatmeal, with no sugar added to the batter.

Blueberry Banana Pancakes

plain Greek yogurt

oats

almond milk

baking powder

blueberries

cooking spray

Preheat a griddle or large skillet over medium heat and coat it with cooking spray.

Add all the ingredients except for blueberries to a blender and blend on high until the oats are pureed and the batter is smooth, about 1-2 minutes.

Pour the batter into a bowl and fold in the blueberries

Place a heaping 1/4 cup of batter onto the skillet for each pancake; cook for approximately 3 minutes or until pancake is lightly browned. Flip each pancake and cook for an additional 2 minutes. Repeat the process with the remaining batter.

Serve immediately, topped with maple syrup, bananas, and blueberries.

https://content.jwplatform.com/videos/vlJXNRsK.mp4

Easy and nutritious pancake recipe that made with Greek yogurt and oatmeal, with no sugar added to the batter. Make this healthy and fluffy pancake for the whole family to enjoy.

18 Healthy Banana Recipes – the Best of the Bunch!

Easy and delicous Banan Pancakes, perfect for breakfast or brunch! Don&#039;t forget to check out my step by step photos and tips above!

Banana Pancakes

All-Purpose flour

½ tsp Baking powder

sugar

tbsp melted butter

bananas

Whisk together the flour, baking powder, sugar, and salt in a large bowl then set aside.

Mash the bananas in a separate bowl leaving some chunks for texture then whisk in the melter butter, vanilla, egg, and milk.

Pour the wet into the dry and mix until just combined.

Place a large pan or griddle over medium heat and melt a dot of butter or some oil. Add about a third of a cup of batter to the pan and cook until golden on both sides. The underside will take about two minutes to cook, once golden and you see little holes on top, flip and cook for an additional minute or until golden.

Repeat the process for the remaining batter and serve warm with fruit, maple syrup or powdered sugar.

Light and fluffy Banana Pancakes that are simple and so full of flavor. Everyone loves these pancakes that are perfect topped with Nutella, chocolate syrup or even buttermilk syrup.&nbsp;

Banana Pancake Recipe

flour

vanilla

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

In a large bowl, mash the bananas with a fork until only small chunks remain. Add the milk, eggs, vanilla, and oil, and mix until combined.

Pour the dry ingredients into the wet ingredients, and mix until just combined (a few small lumps are fine). Let sit 5 minutes.

While the batter is resting, preheat a skillet or griddle over medium heat. Spoon the pancake batter onto the hot griddle by ¼ cup scoops. Cook 3-4 minutes, or until bubbles form over the surface of the pancake, then flip and cook an additional 2-3 minutes.

Serve warm with sliced bananas, butter, and syrup.

https://content.jwplatform.com/videos/rXyA8qIt.mp4

Light And Fluffy Banana Pancakes That Are Simple And So Full Of Flavor. Everyone Loves These Pancakes That Are Perfect Topped With Nutella, Chocolate Syrup Or Even Buttermilk Syrup.

Hands down THE best Vegan Banana Pancakes. They are soft, fluffy, super delicious and so simple to make, from scratch, in a blender.  This is an essential, keep handy in your back pocket, recipe that everyone needs for an easy, yet decadent breakfast!&nbsp;

The Best Vegan Banana Pancakes

240 ml / 1 cup unsweetened non dairy milk

baking soda ((bicarbonate of soda in the UK))

Add all of the ingredients to a blender&nbsp;. It blends up much easier if you add the liquid ingredients first, followed by the dry ingredients.&nbsp;If you don't have a blender you can make them by hand. I will include instructions at the end.&nbsp;

Blend the ingredients until smooth. Don't over blend. turn it off as soon as everything is smooth and combined. It should take less than a minute.&nbsp;

Leave the batter to rest for at least 10 minutes. It will be thick. Don't be tempted to thin it. While it rests, preheat your griddle to medium (about 325 °f) or use&nbsp; a skillet or frying pan .

Lightly grease (with a little oil or vegan butter)  the pan/griddle with a brush, then pour the batter on in rounds, about 1 ladle full per pancake or roughly ⅓ of a cup. Leave to cook until bubbles appear all over the top and begin to pop, then flip very gently.

Allow to cook for another 2 to 3 minutes until golden then remove from the pan and serve immediately.&nbsp;

Mash the banana really, really well until it is a puree consistency. Beat it together with the milk and oil until combined well.&nbsp;

Add all of the dry ingredients to a bowl, whisk them together, then gradually pour in the milk, stirring as you go to work out the lumps. Stir until all of the flour is absorbed and the batter is smooth, then leave to rest for 10 minutes before carrying on as above.&nbsp;

To make by hand:

https://content.jwplatform.com/videos/9fsJiaQD.mp4

Hands down THE best Vegan Banana Pancakes. They are soft, fluffy, super delicious and so simple to make, from scratch, in a blender.  This is an essential, keep handy in your back pocket, recipe that everyone needs for an easy, yet decadent breakfast!

Treat yourself to a stack of my super soft and fluffy Chocolate Banana Pancakes for breakfast or brunch. They are melt in your mouth delicious with amazing, rich banana chocolate flavour!

Chocolate Banana Pancakes

/ 240 mls non-dairy milk (, unsweetened)

(7 -8 inch) very ripe and spotty banana (, weighing

all-purpose flour flour

sugar (, any kind)

cocoa powder

Starting with the liquids, add all of the ingredients to the blender except the chocolate chips. Peel the banana and break it up into manageable pieces before adding it. (If using nut butter instead of the oil, add an extra 2 tablespoons of milk).

Blend the ingredients until smooth. Don&#039;t over blend. Turn it off as soon as everything is smooth and combined. You might need to scape the sides of the blender down halfway through.

Leave the batter to rest while you preheat your pan/griddle to medium-low. The batter should be thick. Don&#039;t thin it out.

Grease the pan/griddle with a little oil or vegan butter, then pour the batter on in rounds, about 1 ladle full or ⅓ cup per pancake. Immediately sprinkle some chocolate chips over each pancake. Use as many as you like. Just let them settle on their own. Don&#039;t push them in or you will affect the texture of the pancake. They will embed themselves once you&#039;ve flipped.

Leave the pancake to cook slowly until bubbles are covering the top, and the sides and outter edges of the pancake have set (like in my process photos in the post above). It is important to cook these pancakes for longer on the first side than you might usually. That&#039;s to avoid the chocolate chips burning after we flip.

Flip the pancake over gently, and cook until just golden brown. It will only take a minute or two.  Then remove from the pan.

Have the oven on its lowest setting then you can pop the cooked pancakes in there to keep warm while you finish cooking the rest.

To make in a blender

Mash the banana really, really well until it is a smooth puree consistency. Beat it together with the milk and oil until combined well. 

Add all of the dry ingredients to a bowl (except the chocolate chips), whisk them together, then gradually pour in the milky banana mixture, stirring gently as you go to work out the lumps. Stir until all of the flour is absorbed and the batter is smooth, but don&#039;t overmix. Then leave to rest for 10 minutes before cooking them as above.  

To make by hand

Valentine's Day is coming up and I can't think of a better way to start the morning than with these fabulous light and fluffy Chocolate Chip Banana Pancakes!

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