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Prep Time5 Mins
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Cook Time10 Mins
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Serving2
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These simple and delicious banana egg pancakes are a quick breakfast option that combines the goodness of bananas and eggs for a nutritious start to your day. Naturally gluten-free and loaded with protein, they are perfect for everyone!
Ingredients
Directions
In a mixing bowl, mash the ripe banana with a fork until smooth. Ensure there are no large chunks for even distribution in the pancakes.
Add the eggs, cinnamon, baking powder, and vanilla extract to the mashed banana. Whisk together until well combined.
Heat a non-stick skillet over medium heat and add coconut oil or butter to coat the bottom.
Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set.
Flip the pancakes gently and cook for an additional 2 to 3 minutes on the other side until golden brown.
Conclusion
Tips:Serve these pancakes with a drizzle of maple syrup or a dollop of Greek yogurt for added flavor.For extra texture, you can add chopped nuts or berries into the batter before cooking.These pancakes are best enjoyed fresh, but leftovers can be refrigerated for up to 2 days and reheated in a microwave or toaster.
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