Sticking to a $10-a-day food budget just got a whole lot easier. Enter these two-ingredient banana and egg pancakes.

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.

Banana and egg pancakes recipe

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:

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.

Banana-egg pancakes: So easy, just two ingredients! Click through for recipe.

The Cost

  • Bananas (3 medium) = $.67
  • Eggs (6) = $.48

Total cost of recipe = $1.15

Banana and egg pancakes recipe

Looking for an alternative cheap pancake recipe? Check out these banana-oat pancakes that cost just $1.51 for four servings.

Banana-egg pancakes: So easy, just two ingredients! Click through for recipe.

Banana and Egg Pancakes

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

You'll need two eggs for every banana. I made a triple batch, which I think would be appropriate for four people. If you have some hungry eaters in your bunch, you may want to quadruple the original recipe.


For pancakes

  • 3 ripe bananas
  • 6 eggs
  • 1/4 teaspoon baking powder
  • Dash of cinnamon and/or salt, optional
  • Maple syrup
  • Blueberries
  • Raspberries
  • Whipped cream
  • Chopped almonds
  • Brown sugar and sour cream mixed together (makes a delicious sauce!)


  1. Mash the bananas. In a separate bowl, whisk eggs. Combine the bananas, eggs, baking powder, cinnamon and salt (optional) and mix well.
  2. 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.

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