Banana Egg Pancakes
ContinentalBreakfastDesi eggsEasy
Soft, sweet pancakes made from just banana and eggs — no flour needed. A quick, kid-friendly breakfast with honey or fresh fruit.
Prep time5 min
Cook time10 min
Total time15 min
Servings1
Ingredients
- 1 ripe banana
- 2 eggs
- 1/4 tsp cinnamon powder (optional)
- 1 tsp oil or butter for the pan
- Honey or sliced fruit to serve
Method
- Mash the banana in a bowl until smooth.
- Whisk in the eggs and cinnamon until well combined.
- Heat a non-stick pan on medium-low heat and lightly grease it.
- Pour small pancakes (about 3 tbsp each) and cook for 2 minutes until the edges set, then flip and cook 1 minute more.
- Serve warm with honey or sliced fruit.
Nutrition — estimated per serving
Calories (estimate)240 kcal
Protein (estimate)12 g
Fat (estimate)10 g
Carbs (estimate)30 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Use a very ripe banana — it makes the pancakes naturally sweet. Food safety: cook the pancakes until set in the middle. Allergens: contains egg and milk (butter). Substitute: add 1 tbsp of oats for a heartier pancake, or a few drops of vanilla essence.