The $10 Food Day #3: Banana and Egg Pancakes Recipe
If you’ve been following my other $10 Food Day posts (check out #1 and #2), you may start noticing a trend. Eggs and bananas are recurring ingredients. These kitchen staples are super cheap and versatile. When I found out about this recipe that combines both of these foods – and nothing else – I had to give them a try. Here are the rest of the recipes:
- Lunch: Black bean soup with orange-jalapeño salsa
- Snack: Leftover pie crust cookies
- Dinner: Pizza-style polenta
They’re very tasty – although don’t expect these to taste like a traditional pancake. They’re slightly sweet, moist, and taste sort of like warm banana bread. My friend Jessi, who told me about this recipe, said that her kids love them. I imagine that kids would love them even more if they were made into fun shapes using a cookie cutter.
- Bananas (3 medium) = $.67
- Eggs (6) = $.48
Total cost of recipe = $1.15
Looking for an alternative cheap pancake recipe? Check out these banana-oat pancakes that cost just $1.51 for four servings.
Banana and Egg Pancakes Recipe
Yield: 4 servings
Prep Time: 5 min
Cook Time: 10 min
Total Time: 15 min
- 3 ripe bananas
- 6 eggs
- 1/4 teaspoon baking powder (for fluffier pancakes)
- Dash of cinnamon and/or salt, optional
- Maple syrup
- Whipped cream
- Chopped almonds
- Brown sugar and sour cream mixed together (makes a delicious sauce!)
- Mash the bananas. In a separate bowl, whisk eggs. Combine the bananas and eggs and mix well.
- Place a bit of cooking oil in a frying pan over medium heat. Pour in 1/4 cup of batter at a time and cook for about two minutes on each side.