2 Ingredient Banana and Egg Pancakes

Free Essential Oil E-Course

2 Ingredient Banana and Egg Pancakes

ad_spacer ad_spacer

Breakfast. It’s the most important meal of the day, yet it’s the one I hate dislike the most. I’ll take a cup of Joe in place of breakfast any day! Unfortunately, I don’t feel so great when I skip breakfast. So instead of destroying my metabolism by skipping breakfast, I try to make myself easy, nourishing breakfasts that come together fast. These 2 ingredient banana and egg pancakes are my saving grace! Not only are they easy to make but my kids LOVE them too!

2 Ingredient Banana and Egg Pancakes

2 Ingredient Banana and Egg Pancakes


  • 1 ripe banana
  • 2 eggs


  1. Blend banana and eggs together in a blender or food processor until batter is smooth.
  2. Heat your skillet up to low-medium heat.
  3. Toss a small spoonful of coconut oil on your skillet when it’s ready to cook up the pancakes.
  4. Pour 1/4 cup of batter onto skillet.
  5. Once the pancake starts to bubble you’ll want to flip it so it cooks evenly.
  6. Tip: I used these cool pancake rings to make my pancakes perfectly round.
  7. Repeat until batter is all used up. That’s it!

This recipe makes approximately 6 small pancakes but may be doubled to make a larger batch.

Like this recipe? Pin it on Pinterest!

2 Ingredient Banana and Egg Pancakes

Free Coconut Flour Cookbook

Standard FTC Disclosure: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or links to any products or services from this blog. Please note that I only endorse products that are in alignment with The Coconut Mama's ideals and that I believe would be of value to my readers.

Also note that The Coconut Mama is an participant of Amazon's affiliate program. I may make a small commission on orders made through my Amazon links. This helps me maintain my site. Thank you for your support! All post and information provided within this blog is for informational and educational purposes only, and is not to be construed as medical advice or instruction. No action should be taken solely on the contents of this website. Please consult your physician or a qualified health professional on any matters regarding your health and well being or on any opinions expressed within this website.
About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.

15 comments… add one

  • Lisa May 16, 2014, 6:20 am

    I just made these this morning! So easy to make and delicious.
    I use 2 eggs, 2 bananas, and a spoonful of almond butter or peanut butter. Then you have the complete protein, carbohydrate, and fat.

  • Jo May 16, 2014, 6:49 am

    I love these too!! I started making them from the Specific Carb Diet book a few years ago after i finished the intro diet. I topped them with honey, shredded coconut, and almond butter. Sooo tasty.

  • Jessica June 3, 2014, 5:19 am

    I am making these this morning adding some ground flax to them. Cant wait to see how they turn out!! Thanks coconut mama

  • Nina June 19, 2014, 4:12 pm

    Can’t wait to try these!! I’m sure my 13 month old will enjoy them too..she loves both ingredients :)

  • Laura June 29, 2014, 8:35 am

    I start work as early as 4am some days, would these pancakes still taste good if I made them the night before and put them in the fridge..or waste of ingredients do we think..? :/

  • Katie July 1, 2014, 1:54 pm

    I made these this morning. They were yummy and my children liked them, too. I was glad to find this recipe as I don’t want to feed my 9 month old any grains yet but I know he wants what we are all eating and he loves eggs and bananas. But mine were very very thin. My banana was very large and my eggs were medium sized. Perhaps I should have added one more egg? I will definitely try them again.

  • Grace July 4, 2014, 7:12 am

    Tried these just a few mnts ago and idk what im doing wrong but the batter was too soft and it just turned into a big moosh :-(

    • chell December 21, 2014, 6:14 am

      so do mine that what happen too.I was try figure out where when wrong ..any suggestions?

  • Christine-Sara Berge August 11, 2014, 9:03 am

    So I thought I’d give these a shot, I really didn’t have my hopes up as they really didn’t sound too exciting. I WAS WRONG!!! These are AWESOME!! Sweet and satisfying. I also added 2 slices of bacon to the plate, why wouldn’t I?! And I felt like I was eating Sunday brunch not a quick bite before I start work Monday morning! YUM YUM YUM!! Thanks for re-posting this recipe!

  • Carol September 29, 2014, 1:33 pm

    These were a hit. Any idea if these would freeze well? Thanks for the easy recipe!

  • Caren March 7, 2015, 11:04 am

    This might be a dumb question, but do they taste overwhelmingly of banana or just a hint? I have 1 child that LOVES bananas, and 1 child who HATES bananas.

  • Terri April 26, 2015, 12:06 pm

    Made these just a few minutes ago. Added a tiny bit of vanilla & cinnamon. My 8-yr old & I gobbled them up. For us, 2eggs & 1 banana = 1 serving. Also I did one batch mashed & whipped by hand, the 2nd in the bullet. Bullet was easier, of course, & I liked pouring from the blender, but totally different (not bad, but smoother). The key to these is definitely to have low heat on the pan and to use a paper towel every once a while to wipe out the residue, as bananas are really sweet and sticky, so residue builds up and burns. Mine turned out very thin and crêpe-like. I needed to keep them small so I could turn them, and I found that they needed to be almost cooked through on the first side or I wasn’t able to turn them at all. Thanks for great recipe!

  • sarah September 20, 2015, 3:16 am

    I was really counting on these to be delicious. Unfortunately for me, they weren’t. I definitely think they lack flour!! The consistency comes out like an omelette & the kinda gal that likes her pancakes fluffy or crispy, not soggy. The coconut oil also overpowers every other ingrediant. I added pb & vanilla extract but that really made no difference. Back to the drawing board.. aka the grocery aisle!

  • Beth October 24, 2015, 7:20 am

    I made these this morningg. Must be foing something wrong. Way too thin and spread out on the pan like a crep . End up burning a bit too.
    After 2 fails I added some coconut flour, put the batter in muffin cups and waiting for them to bake.


Leave a Comment

Next post:

Previous post: