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Pancake pro tip: Make extra, and snack on them later. “Hand-cakes” are vastly underrated.

Sydney Badger, outdoor chef and educator from Taste and Balance, serves us up a delicious, healthy and easy Sunday (or anyday) Brunch recipe….

Before I learned this recipe, I honestly thought pancakes were gross. Between summer camp breakfasts, university cafeterias, and becoming an adult who is conscious of sugar, they became the type of treat saved for fresh blueberry season, and not much else.

Enter the banana-egg pancake.

Seriously, that’s all you need to make them. Bananas. Eggs.

What’s so revolutionary about a pancake with no added flour, sugar, etc. is that they make you feel good, with energy that lasts!  Moving our bodies in the mountains requires real fuel, not a blood sugar roller coaster that has you hungry by 10am. Chef bonus, they are gluten free & dairy free.

These pancakes are particularly pleasurable when you take the toppings seriously.  My preferred selection is a combo of tahini (more energy / protein / good fat / etc.) and maple syrup (because come on, we’re still eating pancakes).  Other popular accessories include peanut butter, almond butter, yogurt or honey. See below for recipe.

Ingredients (for 1 person’s breakfast)

  • 1 banana
  • 2 eggs
  • Optional: 2 tablespoons ground flax seeds (You don’t need this, but I highly recommend it. A binder like this helps make the pancakes sturdy. You can also sub in coconut flour.)
  • Salt, pepper, cinnamon or nutmeg



  • Using a fork, mash a ripe banana into a bowl
  • Add a pinch of salt, pepper (seriously) and cinnamon or nutmeg
  • Stir ground flax into the (now) banana mush
  • Whisk in two eggs
  • Heat a pan, medium, with butter or coconut oil
  • Ladle in the batter, and cook as you would any other pancake!

Remember, pancakes are like snowpack. They don’t like fast change. Consistent, moderate temperature and a dose of patience will help them stabilize, with no one getting burned for being in a rush.

Happy cooking!

-Sydney Badger

Check out Sydney’s backcountry cooking adventures on her Instagram Page: @tasteandbalance