2-Ingredient Banana Egg Pancakes {Meal Prep} - The Girl on Bloor (2024)

Banana egg pancake tips

Why do my banana pancakes fall apart?

If you find that your pancakes are falling apart, you may not have mashed the banana enough. Make sure the bananas are mashed up nice and smooth so you get the perfect texture.

What does adding more eggs do to pancakes?

Adding more eggs to pancakes gives them better texture and flavour, in addition to upping the protein content of your breakfast. And since these pancakes only have two ingredients, you definitely need the eggs!

Are they healthy?

A lot of pancake recipes are full of sugar and other bad ingredients. Luckily, these pancakes are actually good for you, and are only made with two ingredients. They’re packed with protein, healthy fats, potassium and they’re also gluten-free and dairy-free. They’re really good for meal prep too – check out the instructions below on how to store banana egg pancakes.

How do you keep them from burning?

To keep your pancakes from burning, make sure you don't have the burner set too high. Cook them over medium heat (or even medium low heat) for 3-4 mins per side, until they're golden brown. Then, use a thin spatula to carefully flip them over.

Can bananas be too ripe for pancakes?

Ripe bananas are perfect for banana pancake recipes, as long as they're not ripe to the point of being rotten! I find that the riper they are, the easier they are to mash, as long as they're still safe to eat.

Storing and reheating

Once the pancakes have completely cooled, you can store them in the fridge for 2 to 3 days in airtight glass containers without any of the toppings. They're great for meal prep! You can eat them cold or reheat them in the microwave for about a minute.

Freezing this recipe

You can definitely freeze these banana and egg pancakes – you can freeze them cooked or just freeze the batter!

If you’re freezing cooked pancakes, make sure they’re completely cool before freezing them. To prevent them from sticking together, place a square of waxed paper between each pancake, then freeze them in an airtight container or Ziploc bag for up to 2 months. Let them defrost in the fridge overnight then reheat as normal.

If you’re freezing the uncooked pancake batter, freeze it in a Ziploc bag for up to 2 months. Make sure to leave some room at the top, as the mixture will expand when frozen. When you’re ready to use the frozen batter, place the bag in the fridge to thaw overnight. You can also thaw the batter under running cold water, but it’ll take a while to thaw.

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