EE Cooks: Banana pancakes

Maria Gacia


  • 1 ripe banana
  • 2 large beat eggs
  • Butter or oil (for cooking)


  • Skillet or nonstick pan
  • Small bowl for mixing
  • A fork
  • A thin spatula for easy flipping


Peel the banana and split it in half, with a fork mash the banana until there are no big lumps with a pudding-like consistency. Add in the two large eggs and stir thoroughly, if for your liking there’s any other ingredients you’d like to add (chocolate chips, walnuts, vanilla extract, etc.) add and mix lightly(you can also add a pinch of baking powder to make them fluffier) Once the batter is done (it’s going to have a more liquidy consistency) place the skillet or nonstick pan on medium heat and place 2 tablespoons of batter on the pan, flip the pancake once the bottom side is golden brown (it should take about a minute for each side to cook), once both sides are done repeat the same procedure until all batter is used (you should have a serving size of 4 banana pancakes.)