Banana Pancakes


  1. 1 medium ripe banana
  2. 2 eggs
  3. Butter/coconut oil for frying

Banana Pancakes

By Diana Earnshaw

Pancakes are always acceptable aren’t they? Tell the children that there are pancakes for breakfast and you won’t hear many complaints – nor from adults actually! Fortunately, they don’t have to be stodgy or calorie laden and when made from maybe coconut flour or ground almonds, can add lots of nutrition to the diet. Other benefits are that they can be made quickly, can be made in advance and reheated, they can be frozen and they can be sweet (ish!) or savoury! That means that they can be enjoyed any time of the day.

Probably one of the best and easiest recipes for a sweet pancake is banana pancakes. You can make them with literally two ingredients! However for a little more taste, spices or vanilla can be added.

Related recipes: Traditional PancakesItalian Pancakes, Savoury Italian Pancake Filling, Almond Meal PancakesPancakes & Fillings


In a small bowl, mash the banana well. Beat the eggs in a separate bowl and add the mashed banana and (optional) ½ teaspoon of vanilla paste/powder or ½ teaspoon spices of your choice (Cinnamon/ginger/mixed spice etc.). Mix well. Heat the butter in a frying pan over a medium to hot heat. Using a tablespoon, drop spoonfuls into the pan and cook for 2 minutes. Turn them over using a spatula or fish slice and cook for a further 2 minutes until they are cooked and browning.

Don’t be tempted to make big pancakes with this mixture – they will end up in pieces! Small is good.

Serve as they are or maybe with a tiny drizzle of maple syrup and a knob of butter.