Banana Pancakes


  • 2 ripe bananas
  • 4 large eggs
  • 2 tablespoons all-purpose flour


  1. In a bowl, start by peeling and mashing the two ripe bananas until no large chunks remain.
  2. Crack four large eggs into the bowl and whisk them together with the mashed bananas until well combined.
  3. Stir in two tablespoons of all-purpose flour to the banana and egg mixture. This step is optional, but it helps create a more traditional pancake texture. If you prefer, you can leave the flour out for gluten-free pancakes.
  4. Heat a non-stick skillet or griddle over medium heat. Once hot, drop 1/4 cup of the pancake batter onto the griddle for each pancake.
  5. Cook until the edges look set and bubbles form on the surface, about 2-3 minutes. Flip the pancakes and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
  6. Repeat the process with the remaining batter.
  7. Serve the banana pancakes warm. You can add optional toppings like a drizzle of maple syrup, a dusting of powdered sugar, or a sprinkle of chopped nuts. Enjoy this healthy and satisfying campfire breakfast!

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