These simple, 5ingredient banana egg pancakes are a healthy, delicious alternative to traditional pancakes. Naturally sweetened with ripe bananas, they’re glutenfree, dairyfree, and full of flavor. With a golden, crispy exterior and a soft, fluffy center, these pancakes are perfect for a quick breakfast or brunch.
Ingredients:
2 large eggs (preferably freerange and organic, like Vital Farms)
46 tablespoons coconut flour
Cooking oil (such as coconut or avocado oil)
2 ripe bananas (yellow with brown spots for the best sweetness)
2 teaspoons baking powder (optional, but helps with rise)
1 teaspoon vanilla extract (or substitute with your favorite extract or citrus zest)
For Topping (Optional):
Fresh berries or fruit of your choice
Nut butter (almond, peanut, or cashew)
Seeds (chia, flax, or pumpkin)
Coconut yogurt
Maple syrup
Instructions:
1. Prepare the Pancake Batter:
Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper if you’d like to keep your pancakes warm as you cook them. This step is optional but helps keep the pancakes warm and firm while you finish cooking the rest.
In a large mixing bowl, mash the bananas with a fork or potato masher until only small bits remain. Add the baking powder and vanilla extract, and mix thoroughly until combined.
Crack the eggs into the bowl, break the yolks, and whisk everything together until well combined.
Slowly add coconut flour, one tablespoon at a time, stirring after each addition until the batter becomes thick but scoopable (similar to the consistency of cake batter). If the batter is too thick, you can add a splash of dairyfree milk to thin it out.
2. Cook the Pancakes:
Heat a large skillet over medium heat and add a small amount of oil to coat the pan.
Once the skillet is hot, spoon about 3 tablespoons of batter per pancake onto the pan. Lower the heat to mediumlow, as these pancakes cook best at a slower pace.
Cover the skillet with a lid to help the centers cook through without burning the outside.
Cook for 34 minutes, or until the top of the pancake starts to set. Carefully flip the pancakes using a spatula, and cook for another 34 minutes on the other side, until golden brown. You can adjust the heat if the pancakes start cooking too quickly.
Transfer the cooked pancakes to the prepared baking sheet in the oven, or directly to a serving plate. Continue cooking the rest of the pancakes in the same manner.
3. Serve and Enjoy:
Serve the pancakes immediately with your favorite toppings. Try a dollop of nut butter, a drizzle of maple syrup, fresh fruit, coconut yogurt, or a sprinkle of seeds for added texture and nutrients.
These pancakes taste best fresh, but you can store any leftovers in the refrigerator for up to 34 days. They also freeze well for up to 1 month. To reheat, microwave the pancakes for 2030 seconds, or toast/bake them at 350°F (176°C) until hot.
Recipe Details:
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 23 servings (about 810 pancakes)
Tips for Success:
Banana Ripeness: The riper the bananas, the sweeter the pancakes. Look for bananas with plenty of brown spots for maximum flavor.
Coconut Flour Consistency: Coconut flour absorbs moisture quickly, so be sure to add it gradually. The batter should be thick but not dry. If needed, add a splash of water or dairyfree milk to adjust.
Cooking Tip: Cooking on mediumlow heat is key to achieving pancakes that are golden brown on the outside while staying soft and fluffy on the inside.
Topping Ideas: For extra flavor, top with a drizzle of nut butter, a sprinkle of chia seeds, or fresh berries. If you prefer a sweeter pancake, maple syrup or honey are great options.
Storage: Leftovers can be stored in the fridge for 34 days or frozen for up to a month. To reheat, microwave or warm in a skillet.
