Banana Pancakes

These banana pancakes are naturally sweet, tender, and lightly spiced with cinnamon. Made with just banana, eggs, and a little coconut oil, they cook up quickly and are delicious topped with fresh blueberries.

Nutrition · per serving

251kcal

13.2gProtein

22.6gCarbs

12.7gFat

3.4gFiber

2 servings

Ingredients

5 items

Pancake batter

ripe banana240 g

large eggs4

ground cinnamon1 g

For cooking

coconut oil10 g

To serve

fresh blueberries100 g

Tips

•Use very ripe bananas with plenty of brown spots for the sweetest flavor and the easiest mashing.
•These pancakes are softer and more delicate than flour-based pancakes, so a nonstick pan and a gentle flip make a big difference.
•For extra flavor, add a pinch more cinnamon on top just before serving.
•They pair well with extra berries or a spoonful of unsweetened coconut yogurt if desired.

Steps

1
Peel the banana and place it in a bowl. Mash very thoroughly with a fork until almost smooth, with only very small lumps remaining; a smoother mash gives more even pancakes. Crack in the eggs, add the cinnamon, and whisk until fully combined into a loose batter.
240 g ripe banana4 large eggs1 g ground cinnamon
2
Heat a nonstick frying pan over medium-low heat. Add half of the coconut oil and swirl to coat. Medium-low heat is important here: these pancakes brown quickly because of the banana's natural sugars.
10 g coconut oil
3
Spoon the batter into the pan in 4 small pancakes, about 2 tablespoons each. Cook for 2-3 minutes, until the edges look set and the undersides are deep golden. Flip carefully with a thin spatula and cook for 1-2 minutes more, until the centers are just set. Transfer to a plate and repeat with the remaining batter and the rest of the coconut oil. Keep the pancakes small; larger ones are harder to turn without breaking.
10 g coconut oil
4
Divide the warm pancakes between 2 plates and top with the fresh blueberries. Serve immediately while soft and tender.
100 g fresh blueberries

Origin & History

Banana pancakes made with only banana and eggs are a modern home-cooking staple that grew in popularity with paleo and grain-free eating. In the United States, they became especially common as a quick breakfast recipe because they use simple whole ingredients and require no flour.

american paleo banana breakfast quick beginner pan-fried

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Steps

Peel the banana and place it in a bowl. Mash very thoroughly with a fork until almost smooth, with only very small lumps remaining; a smoother mash gives more even pancakes. Crack in the eggs, add the cinnamon, and whisk until fully combined into a loose batter.

240 g ripe banana4 large eggs1 g ground cinnamon

Heat a nonstick frying pan over medium-low heat. Add half of the coconut oil and swirl to coat. Medium-low heat is important here: these pancakes brown quickly because of the banana's natural sugars.

10 g coconut oil

Spoon the batter into the pan in 4 small pancakes, about 2 tablespoons each. Cook for 2-3 minutes, until the edges look set and the undersides are deep golden. Flip carefully with a thin spatula and cook for 1-2 minutes more, until the centers are just set. Transfer to a plate and repeat with the remaining batter and the rest of the coconut oil. Keep the pancakes small; larger ones are harder to turn without breaking.

10 g coconut oil

Divide the warm pancakes between 2 plates and top with the fresh blueberries. Serve immediately while soft and tender.

100 g fresh blueberries