These 2-Ingredient Banana Egg Pancakes are a delicious grab & go breakfast idea you can meal prep and store in the freezer for busy mornings!
Ingredients and substitutions
- Eggs – I haven't tried a vegan alternative yet, but you can use flax or chia seed eggs and see how it works!
- Bananas – bananas are essential to this recipe so I don't recommend any substitutes for them.
- Fruits and/or nuts – use any fresh or frozen berries and/or nuts you prefer.
- Maple syrup – honey, almond butter or jam would all be good toppings.
How to make banana egg pancakes
Step 1: Mash bananas together in a large bowl.
Step 2: Whisk in eggs.
Step 3: Pour batter into skillet.
Heat butter in a large frying pan over medium heat and add about 1/4 cup of pancake batter at a time. I use these non-stick egg rings to help keep the shape of the pancakes and to make them smaller so that they will fit into meal prep bowls.
Step 4: Cook pancakes.
Cook pancakes for 3-4 minutes per side until fully cooked.
Banana and egg health facts
Bananas and eggs are super healthy – which makes these banana egg pancakes a nutritious and delicious breakfast option!
Bananas are high in potassium, a mineral that helps to regulate blood pressure and muscle contractions; and are a great source of fibre, which can help keep the digestive system in working order.
Eggs are also super healthy. They’re a good source of protein (with more than half of the protein coming from the egg white) and are packed with vitamins and minerals like vitamin B2, vitamin B6, vitamin B12, vitamin D, zinc, iron and copper. Plus, they’re increasing in increasing HDL, which is the good cholesterol!
Frequently Asked Questions
If you find that your banana egg pancakes are falling apart, you may not have mashed the banana enough. Make sure the bananas are mashed up nice and smooth so you get the perfect texture.
Adding more eggs to pancakes gives them better texture and flavour, in addition to upping the protein content of your breakfast. And since these pancakes only have two ingredients, you definitely need the eggs!
A lot of pancake recipes are full of sugar and other bad ingredients. Luckily, these banana and egg pancakes are actually good for you, and are only made with two ingredients. They’re packed with protein, healthy fats, potassium and they’re also gluten free and dairy free. They’re really good for meal prep too – check out the instructions below on how to store banana egg pancakes.
Storing and reheating
Wondering how to store banana egg pancakes? Once the pancakes have completely cooled, you can store them in the fridge for 2 to 3 days in airtight glass containers. You can eat them cold or reheat them in the microwave for about a minute.
Can you freeze banana egg pancakes?
You can definitely freeze these banana and egg pancakes – you can freeze them cooked or just freeze the batter!
If you’re freezing cooked pancakes, make sure they’re completely cool before freezing them. To prevent them from sticking together, place a square of waxed paper between each pancake, then freeze them in an airtight container or Ziploc bag for up to 2 months. Let them defrost in the fridge overnight then reheat as normal.
If you’re freezing the uncooked pancake batter, freeze it in a Ziploc bag for up to 2 months. Make sure to leave some room at the top, as the mixture will expand when frozen. When you’re ready to use the frozen batter, place the bag in the fridge to thaw overnight. You can also thaw the batter under running cold water, but it’ll take a while to thaw.
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More healthy breakfast recipes
Meal Prep Tools
- These are the bento boxes I used for these banana egg pancakes – they're so fun for your work week lunches and are kid friendly too!
- These Non-Stick egg rings are perfect for getting your pancakes to stay in a perfectly round shape while they cook, and you can get them small enough to fit in these bento boxes too!
- **Get my full list of tools here**
2-Ingredient Banana Egg Pancakes {Meal Prep}
Ingredients
- 8 eggs
- 4 bananas
- Fruit and/or nuts to serve on the side
- Maple syrup to serve on the side (optional)
Instructions
- Mash bananas together in a large bowl then whisk in eggs.
- Heat butter in a large frying pan over medium heat and add about 1/4 cup of pancake batter at a time, cooking for 3-4 minutes per side until fully cooked.
- Add pancakes to meal prep bowls along with fruit and maple syrup on the side (optional). Will keep in fridge up to 5 days.
- To freeze: Stack pancakes in between wax paper and store in a resealable plastic bag. Microwave for 1-2 minutes to reheat.
- Makes 16-20 mini pancakes (4-5 pancakes per serving)
Comments & Reviews
Nicole says
I would like to bring these on an airplane, how long do you think I could keep them at room temperature for?
Taylor Stinson says
I’m not comfortable giving an answer on that as much as I’d like to help. I would recommend looking up official food safety and internal temperature guidelines to see what would be the safest option.
Maria Hughes says
I tried these this morning they are amazing! Had them for breakfast with lemon and sugar but would definitely consider them for a snack too or even lunch!