Banana and Egg Pancake Slices Recipe

Introduction

This banana and egg pancake recipe is a simple, healthy, and delicious dish that requires only a few basic ingredients.

It’s perfect for a quick breakfast, snack, or dessert and is naturally gluten-free.

The combination of ripe bananas and eggs creates a soft and slightly sweet pancake that is both nutritious and satisfying.

Ingredients

4 ripe bananas

4 large egg yolks

Butter or oil (for greasing the pan)

Optional Additions:

A pinch of cinnamon or nutmeg (for added flavor)

1 teaspoon of vanilla extract

Honey or syrup (for drizzling after cooking)

Instructions

Step 1: Mash the Bananas

Peel the bananas and place them in a large mixing bowl.

Use a fork or potato masher to mash the bananas until smooth. Some small chunks are okay for texture.

Step 2: Mix in the Egg Yolks

Add the egg yolks to the mashed bananas.

Mix until fully combined, creating a smooth and thick batter. Optionally, stir in cinnamon, nutmeg, or vanilla extract for extra flavor.

Step 3: Cook the Pancake

Heat a non-stick pan or skillet over medium heat and lightly grease it with butter or oil.

Pour the banana and egg batter into the pan, spreading it evenly to create a thin layer (like a large crepe or flat pancake).

Cook for 2–3 minutes on one side until golden brown, then carefully flip and cook for another 2–3 minutes on the other side. You can also cook the batter in smaller portions to make individual pancakes.

Step 4: Slice and Serve

Once the pancake is cooked through and golden brown on both sides, remove it from the pan and place it on a cutting board.

Slice the pancake into triangular pieces or any desired shape.

Serve warm as is, or drizzle with honey, syrup, or a sprinkle of powdered sugar for added sweetness.

Conclusion

These banana and egg pancake slices are soft, flavorful, and packed with natural sweetness.

They make a great healthy treat for any time of the day. Enjoy them fresh and warm, and feel free to experiment with toppings to suit your taste!