Name: Banana Egg Pancakes
Prep time: 15 min
Total time: 15 min
Ingredients: 2 bananas (or 3 if small); 2 eggs (or 3 if small); 1 pinch salt (Celtic sea salt); 3x butter (from grass-fed cows) (for cooking); coconut oil (as an alternative, for cooking); 0.5 teaspoon cinnamon; 0.5 teaspoon cookie and speculoos spice blend; 0.5 teaspoon Bourbon vanilla powder; 2 drops almond extract (for a bitter almond macaroon flavor); 0.5 lemon (zest only)

Flourless pancakes made with banana and egg, soft in the middle and pan-fried until golden.

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In the pan, the banana browns quickly, leaving soft edges and releasing a fruity aroma within the first few minutes. These banana-egg pancakes rely on two main ingredients, with no flour or milk, held together by the egg as it sets in the heat. Allow about 15 minutes for three pancakes, including preparation and cooking. This recipe is part of my keto breakfasts.

What are banana-egg pancakes?

Banana-egg pancakes are small, thick pancakes cooked in a frying pan. They hold together through a different balance than a classic batter: mashed banana pulp provides softness, moisture and sweetness, while the eggs set in the heat and give the mixture structure. For a more traditional version, American pancakes start with a flour-and-milk batter.

The batter contains no flour, milk or baking powder. The pancakes are cooked in butter or coconut oil, and their thickness comes mainly from how the batter is poured into the center of the pan, where the eggs gradually set. Since banana browns quickly, slightly gentler heat keeps it from browning before the center is cooked.

Pancakes à la farine de coco — Also try: Coconut flour pancakes.

A simple everyday recipe

This recipe takes very little: ripe bananas, eggs, a frying pan and a few minutes. It draws on the sweetness of banana and the structure provided by egg, with no resting time or special equipment required.

Flavorings add variety without complicating the basic recipe. A pinch of spice gives a cookie-like note, a little vanilla rounds out the sweetness, and lemon zest brightens it. It is best to choose one main flavor rather than add everything at once.

The main ingredients

For three pancakes, two or three bananas, depending on their size, provide sweetness, moisture and fruity flavor. Finely mashed with a fork, they also help bind the mixture; large chunks make the batter uneven and the pancakes more likely to break when flipped.

Crêpes à la farine de pois chiches — In the same vein: Chickpea flour crêpes.

Two or three eggs give the mixture structure by coagulating in the heat. Beating them before adding them helps them blend more evenly into the mashed banana. Cooking over excessively high heat makes them firm up too soon and dries out the pancakes.

A pinch of salt enhances the banana flavor without affecting how the pancakes hold together. For cooking, add the butter in three batches; replace it with coconut oil for a dairy-free option. For flavoring, half a teaspoon of cinnamon or speculoos spice blend, a little Bourbon vanilla, two drops of almond extract or the zest of half a lemon is enough.

Avocat oeuf au four — Another recipe in the same spirit: Baked avocado with egg.

Cooking and serving tips

The batter needs a hot pan, then slightly lower heat than you would use for flour-based pancakes. Pour slowly into the center to keep the pancakes thick; the batter begins to set as you pour, which limits spreading. Allow 2 to 3 minutes on the first side, until the edges hold their shape, then 1 to 2 minutes on the second, flipping carefully as the pancakes remain delicate.

For more low-carb ideas, browse all my keto recipes.

These pancakes are best served hot, straight from the pan, and often need no toppings. The recipe card lists 1 g of net carbs per serving, a figure to treat with caution since banana naturally contains carbohydrates. To store them, let them cool slightly, then refrigerate in a sealed container; reheat in a frying pan or microwave, and freeze with the pancakes separated from one another.