Banana and Egg Pancakes Without Flour
A healthy breakfast made from just two ingredients, without sugar or oil! These banana and egg pancakes without flour take only 20 minutes to prepare. They’ll appeal not only to those watching their figure. You can serve them with any sauces, toppings, fresh berries and fruits, honey, sour cream, or condensed milk.
Updated : 07 July, 2025
Easy
About 10 min.
Ingredients
2
Banana
1
Eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, prepare the necessary ingredients from the list. Depending on the size of your bananas and eggs, you may need to increase the number of eggs to two.
Step 2
Peel the bananas and break them into pieces. Choose soft, fragrant bananas - not overripe but not hard and green either. The skin should be a rich yellow without black spots.
Step 3
Place the banana pieces into a blender and puree until smooth.
Step 4
Add the egg to the banana puree and blend again until smooth. If needed, add a second egg. You should get a semi-thick, pourable batter, like regular pancake batter. If you wish, you can add 1 tablespoon of vegetable oil to the batter. I didn’t add sugar because the bananas are sweet enough, but you can add 1 teaspoon of sugar if you’d like it sweeter.
Step 5
Heat a dry nonstick skillet over low heat. Pour about 1 tablespoon of batter for each pancake, shaping even, round portions. Cook the pancakes until golden on the bottom, about 3-4 minutes. The top should set so they won’t spread when flipped. Then flip them and cook until golden on the other side. You can also fry the pancakes in vegetable oil if you prefer.
Step 6
Stack the cooked banana pancakes without flour and sugar on top of each other. Serve with fresh bananas, honey, jam, or sweet sauces. Enjoy!