Messy Banana and Egg Pancakes with Berries
Servings: 4 big pancakes
Print RecipeThe classical banana and egg pancakes just got a quicker easier version. Topped with freshly made berry jam, these messy pancakes are super healthy and extremely tasty. Enjoy without guilt!
Equipment
- Skillet
- Plain Bowl
Ingredients
Pancakes
- 4 medium eggs
- 2 bananas (peeled, mashed)
- 1 tsp vanilla powder
- 1/2 tsp cinnamon powder
- 2 tsp butter (for cooking)
Topping Berries
- 100 g fresh or frozen berries (blueberries + blackberries)
- 1 tsp butter (for cooking)
Instructions
Pancakes
- In a medium bowl add eggs, mashed bananas, vanilla and cinnamon. Mix all the ingredients using a whisk or a big fork.
- Preheat a cast iron skillet and grease it with 1/2 tsp butter.
- Using a medium ladle, add your first pancake into the skillet.
- Cook on small heat until lightly brown on one side, then carefully flip using a silicone spatula.
- Continue cooking on the other side until done, making sure not to burn the pancake.
- Once done remove the pancake using the same silicone spatula and set on a wide plate. Stack all the pancakes on top of each other.
- Repeat from #3 until the entire batter is gone, making sure you add that 1/2 tsp of butter before each one.
Topping Berries
- Add berries and 1-2 tsp butter into heated cast iron skillet.
- Cook on medium heat until all the water has evaporated and the berries have transformed into a jam.
- Add freshly cooked jam on top of the pancakes and serve. Enjoy!
Notes
You can use any type of berries. Blueberries and blackberries is what I used but you can also use cranberries, raspberries or strawberries, if you like to do so.
Want to make these vegan or dairy-free? Just replace butter with extra virgin coconut oil.