2-Ingredient Banana Egg Pancakes

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!

Made with just ripe bananas and eggs, these pancakes are naturally gluten-free, high in protein, and full of flavor. You can whip up a batch in minutes!

Why you'll love this recipe

• Perfect for freezing: These pancakes freeze and reheat beautifully for a perfect grab-and-go breakfast.
• Simple ingredients: You only need bananas and eggs—nothing more!

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 and egg pancakes

Step 1: Mash bananas together in a large bowl.

Mash the bananas with a fork until they have a smooth consistency.

Step 2: Whisk in eggs.

Incorporate the eggs well for a smooth batter.

Step 3: Pour batter into skillet.

Heat butter or coconut oil in a skillet. Pour 1/4 cup of batter per pancake, using egg rings for even shapes if desired.

Step 4: Cook pancakes.

Cook pancakes then drizzle with syrup or your favorite toppings and dig in!

Frequently asked questions

Why do my banana pancakes fall apart?

If you find that your 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.

Are these pancakes healthy?

Yes! They’re packed with protein, healthy fats, potassium and they’re also gluten-free and dairy-free.

How do you keep them from burning?

Make sure you don't have the burner set too high. Cook them over medium heat (or even medium low heat) for 3-4 minutes per side, until they're golden brown. Then, use a thin spatula to carefully flip them over.

How to store and reheat

Storing: Once the pancakes have cooled completely, store them in an airtight container in the fridge for 2 to 3 days. Keep them plain without toppings for easy reheating.

Reheating: Enjoy them cold or warm them in the microwave for about 1 minute until heated through.

Freezing cooked pancakes: Let the pancakes cool completely, then place a square of wax paper between each one to prevent sticking. Freeze in an airtight container or Ziploc bag for up to 2 months. Defrost in the fridge overnight and reheat.

Freezing batter: Pour the batter into a Ziploc bag, leaving some room for expansion. Freeze for up to 2 months. Thaw overnight in the fridge or under cold running water. Once thawed, cook as usual.

Meal prep tools for this recipe

• 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!
• Freeze any leftover pancakes in reusable freezer bags.