Three Ingredient Banana and Egg Pancakes

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Three Ingredient Banana and Egg Pancakes come together in less than 10 minutes with three simple ingredients - eggs, bananas, and regular or paleo flour. They are delicious, good for you, and a recipe you will make again and again.


These healthy Banana and Egg Pancakes are a staple in our house. I make them almost every week and love that I can quickly choose to make them Paleo with coconut flour or go more traditional with whole wheat or all-purpose flour. They are quick, easy, and super tasty. One of our favorites along with these Flaxseed Meal Pancakes.

When I wake up feeling tired, grouchy, or unmotivated, I like to start my day off with a meal that is likely to improve my mood. And for me, pancakes almost always do the trick.  There is something about the process of making them and then sitting down to smother them in fruit, syrup, or melted nut butter.

However, since there isn't always time for a complex pancake recipe, these three ingredient banana pancakes can be the perfect solution.  Made with just bananas, eggs, and your choice of flour you can make them from start to finish in under 10 minutes.  I like to top mine with melted almond butter and fresh blueberries. 

Three Ingredient Banana and Egg Pancakes stacked on a plate with bananas and strawberries

Recipe Tips, Ideas, and a Paleo Option

  • If you are Paleo or gluten free, these pancakes can be made with coconut flour or almond flour. A store bought Paleo flour, like this one, will also work.
  • Although I call these three ingredient pancakes, I usually add some cinnamon and vanilla extract to my pancakes as well. It adds a nice flavor to the pancakes.
  • To up the protein in the pancakes, add some nut butter to the batter. You can also mix in some sliced almonds.
  • These pancakes come out relatively thin so I don't like to add fruit to the actual batter. Instead, serve it on top of the pancakes.
  • If you don't like banana, these pancakes can also be made with canned pumpkin or butternut squash.
  • These pancakes can be made with oatmeal as well. I like to use oat flour for a smoother texture, but whole oats or quick oats will work as well. If you are making a large batch, you can mix the batter right in the blender for a smoother option.

Can I Make Two Ingredient Pancakes?

This recipe can easily be adapted to just have two ingredients - banana and egg only. First, mash the banana in a bowl and then stir in the egg. Then cook in a skillet over medium high heat, flipping after about 3 minutes when the batter is no longer runny. These pancakes will come out much thinner since there is no flour. They are almost crepe like. Many people love this option for gluten-free pancakes and for softer pancakes for babies.

Can I freeze banana egg pancakes?

Banana pancakes freeze well and will last in the freezer for 3-4 months if stored in an airtight container. For the best results, let the pancakes cool completely after they are cooked. Then place them parchment paper on a baking sheet. Place in the freezer for 3-4 hours. These freezes the moisture from the outside of the pancakes. Then you can add them to a freezer friendly storage bag and they won't stick together. To reheat, pop in the microwave, toaster, or saute pan and cook until heated through.

Please note, two ingredient pancakes do not freeze as well in my opinion and sometimes come out a little rubbery when reheated.

How long will these last in the fridge?

Banana and egg pancakes will last 4-5 days in the fridge if stored in an airtight container. They come out best when reheated in a skillet but can also be reheated in the microwave or a toaster oven. 

What kind of flour works in this recipe?

This banana pancake recipe works with almost any type of flour. I have made it with regular all purpose flour, whole wheat flour, almond flour, gluten free flour, coconut flour, and chickpea flour. With the eggs and banana, it is super versatile and works to fit most diets and needs. 

Looking for more healthy pancake recipes?

This post originally appeared in 2013 but has been updated with new photos and additional recipes tips and tricks.

The Recipe
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Three Ingredient Banana and Egg Pancakes

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  • 1 banana
  • 1 egg
  • 2 tbsp whole wheat flour (or coconut)

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(Hide Photos)

Mash the banana using a fork. The riper your banana, the easy it will be to mash and the more flour it will have.

Mashing the banana in a bowl using a fork.

Whisk in the egg using a fork. Stir well so fully combined.

Egg and banana whisked together in a bowl.

Then whisk in the flour and stir until just combined. Do not overmix.

Flour being whisked into the egg and banana mixture.

Heat a nonstick skillet over medium heat. Spray with cooking spray and add the batter. Cook for 2-3 minutes per side, flipping when bubbles begin to pop and edges brown.

Banana egg pancake in a skillet about to be flipped by a spatula.

Serve hot with all your favorite toppings.

Banana and egg pancakes on a plate with bananas and honey being poured on top.
Nutritional Facts
Serving Size: 2-3 pancakes
Amount Per Serving
Calories 213
Calories from Fat 49
% Daily Value *
Total Fat 5g
Saturated Fat 2g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 186mg
Sodium 72mg
Total Carbohydrate 34g
Dietary Fiber 5g
Sugars 12g
Protein 9g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the authorMeet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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On Three Ingredient Banana and Egg Pancakes
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Ronnita MacKay
September 4, 2022 - 07:31
Add a Rating:
Made these again i love them i add a þable spoon of vanilla to mine .
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Grant Block
October 31, 2021 - 13:25
Can I use sorghum flour
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November 1, 2021 - 17:55
I have tried this successfully with lots of different flours but haven't tried sorghum yet! Let me know how it turns out if you try it.
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October 10, 2018 - 12:51
Add a Rating:
We just started making these banana egg pancakes and I am obsessed. My kids love them and I feel like it is a really health and filling option. Usually I use oat flour or whole wheat flour since it is healthier. Has any one tried freezing them yet?
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Kimberly Burkett
August 3, 2018 - 23:28
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Easy and very good... even my husband liked them. :)
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Jacqueline Liggett
July 7, 2018 - 18:43
What is the nutritional values if you use coconut flour
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Ana Maria Redondo
March 24, 2018 - 08:12
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Very Good
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Jorge Dom
January 16, 2018 - 08:30
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The pancakes are delicious, but the banana perfectly complements them!

Thanks for these tips.
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January 3, 2018 - 12:57
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Love these pancakes
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Joan Tirpak
February 9, 2021 - 05:47
Great receipe and fast my only concern is the receipe for 1 serving? Looking at other receipes I don’t see serving size
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