5-Ingredient Banana Egg Pancakes

What do you do when your bananas get too ripe?

You make banana egg pancakes, of course! I love bananas, but not when they start turning brown. Luckily, I have a simple recipe to salvage those too-ripe bunches. So let’s whip up some banana-egg pancakes!

2 medium ripe bananas
2 tsp baking powder (not necessary, but helps them rise)
1 tsp vanilla extract (or sub another extract, or citrus zest of choice)
2 large eggs (preferably free-range & organic)
4-6 tbsp coconut flour 
Coconut oil for cooking

Bonus: You can always add in a scoop of Protein or Collagen Powder for those extra benefits!

Cooking up the banana egg pancakes is easy, too!


  • Mash the bananas in a medium mixing bowl.
  • Add coconut flour, vanilla extract (or flavoring of choice), and eggs. Mix thoroughly.
  • Stir in the baking powder.
  • Heat your medium pan or griddle on medium heat, and add a bit of coconut oil to prevent sticking.
  • Pour about 1/2 cup of the banana-egg batter per pancake. Brown on both sides, and serve hot.

*I garnish my mine with shredded dried coconut, blueberries, a touch of agave nectar (or honey), and cinnamon. Yum!!

Bon Appétit!

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Hana Zarour

Movement Specialist; Specialist in Sports Nutrition, Exercise Therapy, Weightlifting Performance Coach.

I get most excited when working on projects and challenges that stimulate growth and thinking.