Banana Egg Pancakes


2 large eggs, lightly beaten

1 large ripe banana, mashed

1/2 tsp. pure vanilla extract

1 dash ground cinnamon

Olive oil cooking spray

1/3 cup reduced – fat (2 %) plain Greek yogurt (Instead, I use Cabot’s Vanilla Bean because this meal is a treat for me, and the yogurt is delicious!)

2 to 3 drops liquid stevia (optional – but I would add this if you are using the plain yogurt)

1/2 cup fresh or frozen berries (I love blueberries and strawberries on mine!)


Combine eggs, banana, extract, and cinnamon in a medium bowl; wish to blend. Set aside.

Heat medium nonstick skillet, lightly coated with spray, over medium heat.

Spoon 2 Tbsp. egg mixture into skillet for each pancake; cook for 1 to 2 minutes, flip, and cook for another 1 to 2 minutes, or until cooked thorugh.

While pancakes are cooking, combine yougurt and stevia, if desired, in a small bowl; mix well. Set aside. (If you use my recommendation of Cabot’s Vanilla Bean yogurt, you will not need to sweeten it because it is already sweet.  Remember, I use this as a treat!)

Top pancakes with yogurt mixture and your choice of fresh or frozen fruit.


These pancakes are delicate and can be tricky to flip if they are too big. Making the pancakes small makes this recipe easier.

Recipe modified from Beachbody’s 2B Mindset Program.

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