Three Ingredient Banana and Egg Pancakes

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 any type of flour including whole wheat, all-purpose flour, coconut, or oat flour for any dietary needs. 

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 so relaxing 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. 

Key Ingredients and Substitutions

Here is everything you need to make these delicious banana and egg pancakes. 

• Bananas: Always start with ripe bananas to add the most natural sweetness. The more brown, the more sweetness. Mash the bananas using a fork until they are smooth. Frozen bananas can be used, just defrost them first. If the bananas aren't ripe, you may need to add a touch of maple syrup or honey.
• Eggs: Eggs bind the banana and flour together. Egg whites can be used. Chia eggs or flax eggs can also work as a vegan pancake option. To make, combine 1 tablespoon of chia seeds or flaxseed meal with 2.5 tablespoons of water per egg. Let sit for at least five minutes to thicken. 
• Flour: One of the best things about this recipe is that it works with all kinds of flour. Use regular white flour, whole wheat flour, chickpea flour, oat flour, or almond flour. Coconut flour also works, but you may need a splash of water or milk to thin out the batter as needed. 

Recipe Tips and Ideas (Plus a Paleo and Gluten-Free Option)

There are so many ways to customize these three-ingredient pancakes and make them your own. 

• Paleo and gluten-free: If you are Paleo or gluten-free, these pancakes can be made with coconut flour or almond flour. Store bought Paleo flour, like this one, will also work.
• Add cinnamon and vanilla: 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.
• Add protein: To up the protein in the pancakes, add some nut butter to the batter. You can also mix in some protein powder or a couple tablespoons of cottage cheese.

• Top with fruit: 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.
• Without bananas: If you don't like bananas, these pancakes can also be made with applesauce, canned pumpkin, or butternut squash.
• Use oatmeal: 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.

How to Make 2-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.

Four Ingredient Pancakes: Some people prefer a thinner pancake and add 1-2 tablespoons of milk to thin out the batter. Any milk can be use including dairy milk, almond milk, or oat milk.

Freezing 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 on parchment paper on a baking sheet. Place in the freezer for 3-4 hours.

This 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 (without flour) do not freeze as well in my opinion, and sometimes come out a little rubbery when reheated.

Storage and Leftovers

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. 

Flour Options for Banana Egg Pancakes

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 eggs and banana, it is super versatile and works to fit most diets and needs.