If you don’t know I’m a pancake lover by now, you may never know.
My love for these glorious stacks of fluffy goodness runs deep. My dad used to make us HUGE pancakes before school that required two spatulas to flip. I’ve worked at breakfast restaurants and pushed pancakes on people like it was my job. And Minimalist Baker now has a whopping 24 pancake recipes. Yes, TWENTY-FOUR.
But I would be remiss if I didn’t add a recent favorite to the mix: a spin on the internet classic banana-egg pancake.
My version remains simple, requiring just 5 ingredients, 1 bowl, and 15 minutes to prepare. But where they differ is texture.
These are fluffy, and I mean FLUFFY. Traditional banana egg pancakes are closer to a crepe in my opinion — flat and a bit more chewy (a texture I’m not exactly feening for).
The secret lies in a little baking powder and coconut flour, which keep these pancakes grain-free and incredibly cake-like in texture! Mega swoon.
How to Make Banana Pancakes
Most everyone has leftover ripe, spotty bananas from the week — a little too ripe to enjoy as is, making them perfect for a quick batch of weekend pancakes.
Throw your ripe bananas into a mixing bowl and mash. The ratio is 1 banana to 1 egg — easy enough to remember!
Once your bananas and baking powder are mashed and the vanilla and eggs are stirred in, incorporate your coconut flour. A little goes a long way, so add 1 Tablespoon at a time until a thick but scoopable batter is formed.
Then it’s time to scoop into a hot, oiled skillet.
The secret in cooking these, I’ve found, is to add to the pan, cover so the eggs cook through a bit more, then flip and cook until golden brown on the underside. They brown quickly, so lower the heat as needed to ensure they don’t burn!
You can opt to transfer them to a warm oven until serving, where they will continue to firm up a bit. But this is totally optional. I just like this method because I can keep my pancakes warm while I finish cooking the remaining batter. Strategy folks — it’s all about strategy.
We hope you LOVE these pancakes! They’re:
Quick & easy
& SO delicious
These would make the perfect lazy weekend breakfast. Or, make a batch ahead of time and reheat them in the microwave or toaster throughout the week for a quick, on-the-go meal before work! Top them as you please, but I’ve found peanut butter, berries, coconut yogurt, and a seed mix to be divine.
Into pancakes? Check out our Chocolate Chip Oatmeal Cookie Pancakes, Toasted Coconut Pancakes, 1-Bowl Vegan Banana Oat Pancakes, and Chocolate Chocolate Chip Pancakes!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
5-Ingredient Banana Egg Pancakes
- 2 medium ripe bananas (yellow with brown spots)
- 2 tsp baking powder (not necessary, but helps them rise)
- 1 tsp vanilla extract (or sub another extract or citrus zest of choice)
- 2 large eggs (free-range, organic when possible — we like Vital Farms)
- 4-6 Tbsp coconut flour*
- Oil (such as coconut or avocado — for cooking)
FOR TOPPING optional
- Berries / Fruit
- Nut butter
- Coconut yogurt
- Maple syrup
- We’ve found that while these pancakes cook well on the stove-top, it can be helpful to keep them warm in the oven where they will continue to bake and firm up while the remaining pancakes cook. If this sounds helpful, preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. However, this is not necessary, meaning you can skip this step.
- To a large mixing bowl, add bananas and mash until only small bits remain. Then add baking powder and vanilla extract and use a fork or whisk to mash until thoroughly combined.
- Next add eggs, break yolks with a fork or whisk, and whisk thoroughly until well combined.
- Lastly, add coconut flour 1 Tbsp (9 g) at a time until a thick but scoopable batter is achieved (thicker than your average pancake batter, but not so thick that it appears dry). If you add too much coconut flour, add a little dairy-free milk to thin.
- Heat a large skillet over medium heat. Once hot, add a little cooking oil to coat the pan. Then spoon in roughly 3-Tbsp amounts of batter and reduce heat to low. These benefit from cooking slower and lower than your average pancakes. Cover with a lid to help the center cook through.
- Cook for 3-4 minutes, then remove lid and flip carefully. Cook for 3-4 minutes more (lowering heat as needed if cooking too fast) or until the underside is golden brown. Transfer cooked pancakes to the preheated oven on the prepared baking sheet (or to a serving plate). Continue cooking until all batter is used up — as recipe is written, ~6 pancakes.
- To serve, top with desired toppings, such as nut butter, sliced bananas or fresh fruit, dairy-free yogurt, or maple syrup. We also love a sprinkle of seeds for more fiber and healthy fats.
- Best when fresh, though leftovers keep covered in the refrigerator 3-4 days, or in the freezer up to 1 month. To reheat, microwaving is most effective. Otherwise, toast or bake in a 350 degree F (176 C) oven until hot.
*Coconut flour works better than almond flour, but if subbing almond flour, you will need to use a lot more of it.
*Recipe adapted from the original recipe from Blogilates.
*Nutrition information is a rough estimate calculated with lesser amount of coconut flour, with 1 Tbsp avocado oil for cooking, and without optional ingredients.
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