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Banana pancakes with egg

Breakfasts Main Dishes 15 min Easy 20 wyświetleń ~12.14 PLN - (0)
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Description

Delicate banana pancakes with egg are a quick, spring breakfast with natural sweetness and a soft texture. You only need a ripe banana, two eggs, and a bit of flour to make fluffy pancakes without added sugar. The dish is inspired by the simplicity of home cooking throughout Poland and pairs perfectly with natural yogurt, honey, or fresh fruit. The pancakes have a pleasant banana aroma with a hint of cinnamon (optional) and look great stacked, drizzled with honey, and decorated with banana slices — perfect for a quick breakfast for two or after a workout.

Ingredients Used

Ingredients (8)

Servings:
2
  • Banana 2 szt. (~240 g)
  • Chicken egg 2 szt. (~120 g)
  • Wheat flour 40 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Cinnamon 2 g
  • Honey 30 ml
  • Natural yogurt 120 g
💰 Szacowany koszt dania: ~12.14 PLN (6.07 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

1

Prepare the ingredients. Peel the bananas and weigh 240 g (usually 2 bananas). Take the eggs out of the fridge for a moment so they are not cold. Measure the flour (40 g) and prepare a small pinch of salt (1 g). If you are using cinnamon, prepare 2 g.

Ingredients: Banana, Wheat flour, Salt, Cinnamon
Use a cutting board and knife to peel the bananas, and a kitchen scale for accurate weighing. If you don't have a scale, 1 banana is about 120 g.
2

Mash the bananas. Place the bananas in a wide bowl and mash them with a fork or potato masher until you have a smooth mixture with small chunks (it should resemble thick puree). Add the eggs (120 g) directly to the bananas and mix vigorously with a fork or whisk until the mixture is uniform and slightly frothy. Add the flour and salt (and cinnamon if using) and mix just until combined — the batter should have the consistency of thick yogurt; if it is too runny, you can add an extra teaspoon of flour.

Ingredients: Banana, Wheat flour, Salt, Cinnamon
Use a large ceramic bowl and a regular fork or whisk. Do not mix for too long — overworking will make the pancakes tough.
3

Heat the pan. Place a non-stick pan with a diameter of about 20–24 cm over medium heat. Pour in 1 tablespoon (15 g) of rapeseed oil and spread it in a thin layer using a brush or paper towel — the oil should have a slight sheen on the surface.

Ingredients: Rapeseed oil
The best is a non-stick frying pan; this will allow you to fry the pancakes with almost no fat. Use a plastic or silicone spatula to avoid scratching the pan.
4

Frying the first pancakes. Use a tablespoon to scoop a portion of the batter and place it on the heated pan, forming pancakes with a diameter of 7–8 cm (leave some space between them). Fry for 1.5–2 minutes, until the edges are no longer raw and small bubbles appear on the surface, giving it a matte appearance. Flip with a spatula and fry for another 1–1.5 minutes until browned on the other side. Repeat with the remaining batter.

Ingredients: Wheat flour, Banana, Rapeseed oil
Do not press the pancakes with a spatula — leaving them to fry freely will give you a fluffier texture. Fry in batches to maintain the temperature of the pan.
5

Check the doneness and appearance. The pancakes are ready when they are golden brown on both sides, the edges are set, and the inside is springy — check by gently pressing the center with a fork. If the center is still runny, fry for an additional 30–60 seconds.

Ingredients: Banana
If the pancakes are browning too quickly, lower the heat — this is a sign of too high a temperature. You can also check the center by cutting one pancake in half.
6

Serving. Stack the pancakes on a plate. You can drizzle with 30 g of honey and serve with 120 g of natural yogurt and banana slices. Optionally, sprinkle with a little cinnamon.

Ingredients: Honey, Natural yogurt, Banana, Cinnamon
Use a large plate and a honey spoon for an aesthetic drizzle. Additionally, you can add natural yogurt or fresh fruit for a sweet and sour contrast.
7

Cleaning and storing leftovers. Allow the remaining pancakes to cool on a rack, then store them in an airtight container in the refrigerator for up to 24 hours. Before serving, reheat in a skillet for 30–60 seconds on each side or in a toaster.

Do not store the pancakes in foil without ventilation — they will lose their crispiness. When reheating, use low heat to avoid burning the surface.

Fun Fact

💡

Banana pancakes without added sugar and fat have gained popularity as a quick breakfast for athletes — in English-speaking countries, they are known as 'banana pancakes', but Polish home cooking gladly embraces this simplicity and the natural sweetness of bananas.

Best for

szybkie śniadanie weekendowe śniadanie przekąska po treningu

Tips

🍽️ Serving

Serve the pancakes hot, stacked, drizzled with honey and topped with a spoonful of natural yogurt. You can add seasonal fruits (strawberries in spring, raspberries in summer) and a handful of nuts for crunch.

🥡 Storage

Store in the refrigerator for up to 24 hours in an airtight container. Reheat briefly in a pan or toaster — microwaving is not recommended (it loses its texture). Do not freeze, as the banana changes consistency.

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