Egg and Banana Pancakes

My family and I are obsessed with these pancakes right now.  My son asks for them almost everyday.  They are soft, moist, and, super healthy.  I’m not gonna lie, they don’t taste exactly like pancakes.  They are so much better!!  Like the soft inside of french toast.  Everyone that’s tried them, loves them, even picky kids!  There are lots of recipes out there for pancakes made with eggs and bananas, usually referred to as two ingredient pancakes.  But the small additions in this recipe make the absolute best egg and banana pancakes you will ever have!

And what I love most is that they are super easy to make.  No mixing bowl required.  Just throw it all in a blender and pour on a griddle.  They are so fast, I can even make them on school days.

You’ll want to start with very ripe bananas.  No green at all.  A few brown spots are even better.  The ones in the picture are perfect.  The more ripe the bananas are, the better the pancakes

Put 3 very ripe bananas, 6 large eggs, 1/2 tsp. salt, 1/4 c. almond flour, 2 Tbsp. ground flax seed and 2 handfuls of fresh spinach (optional) in a blender on medium for about 30 seconds or until smooth.  The bananas, eggs and salt are essential.  The almond flour and flaxseed are totally optional but they help the batter stay together better.  You can substitute any type of flour, I just chose these particular ones because they are the healthiest and taste great.  And as I’ve said in a previous post, I like to add spinach to everything.  It is has such a subtle flavor that you can add it to just about anything and you can’t taste it.  Once I explained to my kids that this counts as eating a vegetable even though it tastes like a pancake, they were excited to eat them every time!  Plus it makes them green which is just fun.

Pour the batter in small circles (about 3″ across) on a griddle or large pan that’s lightly greased and preheated on medium low to low.  Let cook until set around the edges (2-3 minutes).

Flipping these suckers can be a little challenging.  Keeping the heat low so they set before they need to be flipped helps.  But if you have to flip them before they are set just let the runny batter from the middle drip onto the pan and then flip the pancake right on top of the batter that dripped.    Just look at the pictures.  They show it much better than I can describe with words.  Let them cook for another 2-3 minutes and remove from the pan.

Top with butter and pure maple syrup or, my personal favorite, blueberries.  Frozen blueberries warmed in the microwave make the perfect topping since they are naturally juicy from the freezing and thawing process.  But when we’re in a hurry, we just use vegan butter.  The pancakes are naturally sweet so they don’t really need anything else.

My daughter couldn’t even wait till I finished taking pictures of them!

If you like this recipe please let me know in the comments below and share it with friends!