Meal Prep Banana Egg Pancakes
These Meal Prep Banana Egg Pancakes are a delicious grab & go breakfast idea made with just two ingredients: eggs and bananas!
Servings: 4 servings
- 8 eggs
- 4 bananas
- Fruit and/or nuts to serve on the side
- Maple syrup to serve on the side (optional)
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)
Calories: 342kcal | Carbohydrates: 40g | Protein: 18g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 550mg | Sodium: 184mg | Potassium: 779mg | Fiber: 4g | Sugar: 22g | Vitamin A: 700IU | Vitamin C: 20.6mg | Calcium: 70mg | Iron: 2.9mg