Banana and egg pancakes
There are only two ingredients: three eggs and two bananas, blended into a batter, cooked into small pancakes over low heat, and eaten plain, with tahini …
These banana and egg crepes are a simple and delicious recipe, perfect for breakfast or as a snack. They can be prepared in under 15 minutes and are suitable for vegetarians.
Ingredients and directions
- Prep time15 min
- Cook time10 min
- Resting20 min
- Total45 min
- DifficultyEasy
- CostBudget
- Calories210 kcal/serving
- Cooking methodfrying pan
- Estimated cost$1.74 $0.87 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegetarian
Ingredients
people
- $1.20
- $0.54
Prices from US supermarkets for 1 of 2 ingredients; Belgian prices for the rest.
Directions
- Place the eggs and chopped bananas in a bowl with a very small pinch of salt. ≈ 3 min
- Blend using an immersion blender. ≈ 4 min
- Pour each batch, pour three small portions at a time into the frying pan and cook them gently: not too hot, as the bananas will burn quickly.
- Serve with tahini, a paste made from ground sesame seeds, or simply use it as is. ≈ 2 min
- You can also prepare them with a salty seasoning, such as curry or other spices. ≈ 3 min
- The remaining pancakes can be eaten later with tea: put them back in the covered frying pan and melt a square of dark chocolate (85%) on top of each one.
- Let it cool so that the chocolate hardens.
The bill
Banana and egg pancakes
- 3 eggs$1.20
- 2 bananas$0.54
Total$1.74
that's $0.87 per person
Estimated price; varies by store.
Nutrition per serving
| Calories | 210 kcal |
|---|---|
| Fat | 7.4 g |
| Saturated fat | 2 g |
| Carbohydrates | 23.7 g |
| Sugars | 18.8 g |
| Fiber | 3.2 g |
| Protein | 10.9 g |
| Salt | 0.23 g |
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