These Meal Prep Banana Egg Pancakes are a delicious grab & go breakfast idea made with just two ingredients: eggs and bananas!
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Are banana egg pancakes healthy?
The next time you visit an IHOP restaurant, peek at the pancake options on the menu. When you do, you'll notice one thing – just about every type of pancakes they offer for breakfast could really be eaten as a dessert!
That stack of fluffy pancakes comes with sugary, high-calorie toppings like pie filling and whipped cream. It's all good in moderation, but don't expect to get any healthy goodness from them. 😉
One perfect reason to eat banana egg pancakes in the morning is that they’re actually healthy pancakes! Made with just TWO ingredients, I think you’ll love this recipe because it's simple and you likely already have what you need on hand in the fridge.
When your morning hustle won’t give you enough time for a sit-down breakfast, grab a few flourless banana pancakes on your way out the door.
They’re packed with protein, healthy fats, potassium, and of course, they’re delicious! These meal prep flourless pancakes are gluten free and dairy free, too!
I have always known that bananas and eggs are healthy but a little Google research can be eye-opening. Just look at all of the health benefits of bananas and eggs below.
Banana Facts
Although ripe bananas aren’t quite as healthy as green bananas, they offer plenty of nutritional value.
Bananas are:
- high in potassium, a mineral that helps to regulate blood pressure and muscle contractions. (That’s why we’re supposed to eat a banana when we get leg cramps!)
- a great source of fiber, which can help to keep the digestive system in working order.
- Unripe (green) bananas are full of resistant starch, which can help to reduce inflammation and is also good for gut health.
Hungry for bananas now? Slice them over some Chocolate Avocado Overnight Oats!
Are eggs healthy?
In one serving of banana and egg flourless pancakes, you’ll be eating one banana and two whole eggs. Those eggs provide a lot of nutritional value! Eggs are:
- a good source of protein – FYI: More than half of the protein of an egg comes from the white.
- packed with vitamins and minerals – Vitamins B2, B6, B12, and D. Eggs are rich in minerals, too; zinc, iron, and copper.
- helpful in increasing HDL (that's the good cholesterol).
Want an extra dose of eggs? Make some Crockpot Breakfast Casserole this weekend!
How to Make Banana Egg Pancakes
Believe it or not, this is such a great meal prep option because you can make these pancakes ahead of time for the work week and they barely take any time at all!
You're basically just going to mash the bananas then whisk in your eggs. Pour into a large greased skillet (I usually do four pancakes at a time) and cook for a few minutes each side on medium-low heat.
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. The batter is fairly runny and thin so these flourless pancakes will end up being a bit thinner than your average fluffy buttermilk ones, but the flavours are still there and these are easier to stack.
If you don't have egg rings and don't care as much about the shape of your pancakes, you can also store them in a Ziploc bag and take with you on the go.
Can you freeze banana egg pancakes?
Trust me, you are going to love this answer, because it's the perfect meal prep solution! Not only can you freeze cooked pancakes, but you can also freeze the uncooked banana egg pancakes batter!
To freeze the cooked banana egg pancakes:
- Be sure the pancakes are completely cool before freezing them.
- To prevent them from sticking together, place a square of waxed paper between each pancake.
- Freeze them in an airtight container, meal prep containers, or Ziploc bags. Once frozen, they should keep well for a couple of months.
To freeze uncooked pancakes batter:
- Combine the banana and egg together well before freezing, or at the minimum, beat the egg to combine the white and yolk.
- Freeze the batter in Ziploc bags, leaving room for the mixture to expand when frozen. (Don't forget to label the bag.)
To use the frozen batter, place the bag into a refrigerator to thaw overnight. If you forget to do that, you can thaw it under running cold water, but it takes a while to thaw that way.
More 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!
Meal Prep Banana Egg Pancakes
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)
Video
Nutrition
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