Banana and Egg Pancakes

I’m always looking for healthy alternatives for recipes. I also always try to sneak in flaxseed and chia seed into meals. Adding the Omega-3 fatty acids, fiber, antioxidants, iron, and calcium into a meal is always a good idea and with these pancakes, it was a perfect addition.

Recently, I’ve been craving pancakes but rarely eat them because of the calories and carbs so these are a great alternative without the guilt!

Print Recipe

Banana and Egg Pancakes

Simple to make plus low carb! Plus if you have chia and flaxseed, add it to pack these pancakes with protein, omega-3, and antioxidants! Definitely a must try! These pancakes are naturally sweetened with the banana so you may even just skip the syrup!

Course

Breakfast

Prep Time

10 minutes

Cook Time

15 minutes

Servings

Ingredients

• 2 large ripe bananas
• 4 eggs
• 1/4 teaspoon baking powder
• 1/8 teaspoon ground cinnamon
• 2 teaspoons coconut oil
• 1/2 tablespoon chia seed (optional)
• 1/2 tablespoon flaxseed (optional)

Course Breakfast Prep Time 10 minutes Cook Time 15 minutes Servings Ingredients 2 large ripe bananas 4 eggs 1/4 teaspoon baking powder 1/8 teaspoon ground cinnamon 2 teaspoons coconut oil 1/2 tablespoon chia seed (optional) 1/2 tablespoon flaxseed (optional)

Instructions

1. 1. Mash banana in a bowl using a fork getting as many lumps out as possible. Add eggs, baking powder, cinnamon, chia, and flax seed and mix batter well.

   
2. 2. Heat coconut oil in skillet over medium heat. Spoon batter into skillet and cook until you see bubbles form and the edges are dry, approximately 2-3 minutes. Flip and cook until browned on the other side, 2-3 minutes.
3. 3. Repeat with remaining batter.

Recipe Notes

Adapted from All Recipes.