2-Ingredient Banana Egg Pancakes {Meal Prep} - The Girl on Bloor (2024)

FAQs

Why are my banana and egg pancakes falling apart? ›

Why do my banana pancakes fall apart? If you find that your pancakes are falling apart, you may not have mashed the banana enough. Make sure the bananas are mashed up nice and smooth so you get the perfect texture.

Storage and Leftovers

Banana and egg pancakes will last 4-5 days in the fridge if stored in an airtight container. They come out best when reheated in a skillet but can also be reheated in the microwave or a toaster oven.

If you add too many eggs, you'll have “pancakes” that look more like custard or crepes. When you don't add enough eggs, the cakes will be drier and tougher.

Banana Pancakes are easy to make and one of the best ways to use ripe bananas. This is like having Banana Bread in pancake form. The pancake batter can be made ahead and refrigerated overnight, plus the pancakes reheat really well. Also, the kids love these so we're winning the breakfast battles with this recipe.

The pancakes will stay a little moist in the middle because of the banana, so don't worry. Keep them warm in the oven while you cook the rest.

Avoid High Heat

If you're cooking with a griddle, Wenk says to lower the heat to 360 degrees (the pan can stay over medium heat) before spooning in the batter. Mortillaro explains that high heat results in uneven cooking as it burns the outside while leaving the inside batter raw.

1. Use Milk/ Alternative Milk Instead Of Water. Even though the mix may call for water, you can easily substitute that for an alternative milk (I like oat milk). You may have to add a dash more due to the difference in consistency, but it'll taste so much better!

It might not be obvious to our eyes, but the melted butter will essentially lubricate our batter, making it very hard for the gluten molecules to latch onto each other and create a matrix. This a good thing, and it will lead to a softer crumb.

You sure can! Instead of water, you can use any kind of milk, including almond milk and coconut milk, to mix up the pancake batter. Some Makers prefer the flavor of our pancakes when you use milk instead of water.

Make sure the pancakes are completely cool, then put them in a meal prep box or another airtight container. Keep them in the fridge up to 1 week.

Can you meal prep bananas? ›

Learning how to freeze bananas is one of the best meal prep hacks you can have up your sleeve! Just slice, halve or mash, then freeze, and store away for future smoothies, baked goods, and so much more.

If your batter has too much liquid, it won't have enough structure to hold together during cooking and will run all over the pan when flipped. You can address this by simply adding more flour to your batter. The second potential mistake is that you are not waiting long enough to flip your pancakes.

The first is that the batter is a bit runny. Add a little more flour (or mix) to make a thicker batter, and see if that fluffs up the pancakes. The other reason I can think of is that the leavening is either past its prime, or not getting enough time to work before cooking.

The most common reasons a cake sinks in the middle include the following: The pan is too small. There's too much liquid. Opening the oven or moving pans during baking.

SAM'S TIP: The key to fluffy pancakes is to not over-mix the batter. Batter that is mixed too much will yield dense, flat, rubbery pancakes. Because of this, you should NOT use an electric mixer with this recipe–just stick with a whisk and spatula/spoon.