Banana Egg Pancakes
Banana Egg Pancakes are a simple and delicious breakfast or brunch option. They're made with just a few basic ingredients and come together quickly, making them a great choice for busy mornings.
Equipment
- Skillet
- Mixing Bowl
Ingredients
- 2 ripe bananas Bananas Use ripe, spotty bananas that are easy to mash.
- 2 eggs Eggs
- 1/4 cup Milk Dairy or non-dairy.
- 1/4 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- as needed Butter or oil Cooking fat For cooking.
Instructions
- In a medium bowl, mash the ripe bananas until smooth. Whisk in the eggs and milk until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined.
- Heat a large skillet or griddle over medium heat and grease with butter or oil. Scoop the batter onto the hot surface, using approximately 1/4 cup of batter per pancake. Cook for 2-3 minutes per side, or until golden brown.
- Serve the banana egg pancakes warm, with your desired toppings such as maple syrup, honey, or fresh fruit.
- The batter can also be made in advance and refrigerated for up to 3 days, making these pancakes an easy and convenient breakfast option. Enjoy!
Notes
These pancakes are naturally gluten-free and can easily be made dairy-free as well, making them an accessible option for those with dietary restrictions.