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The Boat Shed Kitchen

Banana Egg Pancakes

These Banana Egg Pancakes are light, protein-packed, and come together with only four pantry staples. No refined sugar or flour needed—just blend, cook, and enjoy a healthy stack with your favorite toppings. Great for toddlers and grown-ups alike!
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Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings: 2
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 1 banana overripe is best for flavor and browning
  • 2 large eggs
  • 2 tablespoons oats or flour or almond flour
  • 1 pinch salt

Method
 

  1. Add all ingredients to a blender or food processor and blend until smooth.
  2. Heat a lightly oiled non-stick pan over medium heat.
  3. Pour small rounds of batter into the pan.
  4. Cook for about 2 minutes until golden underneath.
  5. Flip carefully and cook the other side for about 1 minute.
  6. Serve warm with your favorite toppings.
  7. See full steps with tips & photos → https://theboatshedcafe.com/easy-4-ingredient-banana-egg-pancakes/

Notes

  • Use a very ripe banana for the best texture and sweetness.
  • Keep pancakes small—they’re easier to flip and cook evenly.
  • Want more fiber? Add a teaspoon of chia or flaxseeds to the batter.