Banana and Egg Pancakes


While I was living in corporate housing here in London, I had a very minimal kitchen setup. There were a few pots and pans and whatever could fit in my mini fridge and freezer but you forget how hard it is to cook without a pantry full of spices and seasonings. This recipe was absolutely perfect during this phase – minimal ingredients, only one bowl and one pan and DONE!

No, they won’t taste like your traditional fluffy, buttery pancakes but you will love them just the same and just think how much healthier these are for you!

Here’s how you make them (2 servings)

  1. Mash 2 large bananas in a bowl
  2. Add 4 eggs, 2 tbsp chia seeds and 2 tbsp of your favorite nut butter
  3. Mix everything together until you have good consistency
  4. Let batter sit for 5-10 minutes to allow time for chia seeds to expand
  5. Turn your pan (or griddle) onto medium-high heat and let it heat up
  6. Do the “pancake” test – sprinkle a touch of water and when it sizzles, it’s ready
  7. Put a dollop of coconut oil or butter (or omit if you have a good non-stick pan) and pour about 2-3 tbsp of batter for each pancake
  8. Once the edges bubble slightly, flip and cook on the other side
  9. Serve immediately

Things to note:

  • Make small (2-3 inch) pancakes – any bigger and you’ll have a tough time flipping them
  • Be more careful than you would with “traditional” pancakes
  • Omit the nut butter if you have a nut allergy – it’ll taste very similar without it


2 large bananas

4 eggs

2 tbsp chia seeds

2 tbsp nut butter

Optional Add-ins:

Chocolate chips




Maca powder

Optional Toppings:

Maple syrup


Greek yogurt



Raspberry chia jam (see separate post)


If you are new to cooking, these is a super fun way to start – easy recipe, easy ingredients and minimal cleanup!


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