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Banana Pancakes
with sliced bananas / pecans / spinach egg scramble

Active: 40 Total: 40

Pancakes are popular with our member community, and we couldn't resist debuting a new version! A simple egg and spinach scramble balances the sweetness of this breakfast classic.
Smarts: We chose to double down on the banana flavor by adding sliced bananas on top of the pancakes, but feel free to top these any way you like.



Spinach Scramble:
  • Shallots - 2 cloves , diced
  • Baby spinach - 2 oz , chopped
  • Eggs - 6
  • Oil, cooking - 1 Tbsp
Banana Pancakes:
  • Pecans - 1/4 cup , finely chopped
  • Flour, all-purpose - 1 1/2 cups
  • Brown sugar - 2 tsp
  • Baking powder - 2 tsp
  • Salt - 1/4 tsp
  • Cinnamon (opt) - 1/4 tsp
  • Bananas, large and ripe - 1 + 1 , one mashed (about 2/3 cup) + 1 sliced, for serving
  • Butter - 3 Tbsp , melted (plus more for serving)
  • Eggs - 2
  • Vanilla extract - 1/2 tsp
  • Milk, any type - 1 cup
  • Maple syrup (opt) - for serving


  1. Shallots / Spinach / Pecans - Prep as directed. Store shallots and spinach together in one container. Store pecans separately. (Can be done up to 5 days ahead)

  2. Prep dry ingredients for pancakes - Combine flour, sugar, baking powder, salt, and cinnamon (if using). (Can be done up to 5 days ahead)

  3. Bananas - Prep as directed.

  4. Make pancake batter - Melt butter in the microwave, ~30 seconds. Allow to cool slightly while preparing the batter. Place mashed bananas in a large bowl (reserve the sliced bananas for serving). Stir in eggs (portion for pancakes), vanilla, and milk. Slowly drizzle in melted butter while stirring. Pour wet ingredients over dry ingredients and stir to combine.

  5. Eggs - Whisk eggs (portion for scramble) with some salt and pepper.

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  1. Optional step: If you know you’ll be cooking your pancakes in batches (especially if cooking 4 or more servings), turn the oven on to 200F / 93C and place a sheet pan inside. You can transfer the pancakes to the oven as they cook to keep them warm.

  2. Heat a griddle or large skillet over medium heat. Rub with some butter or drizzle with some oil to prevent sticking. Spoon batter onto heated skillet (make the pancakes as small or large as you like). Let pancakes cook on one side until light golden brown and firm. Gently flip to cook on the other side.

  3. Continue to cook pancakes in batches until all of the batter has been used.

  4. When pancakes are nearly done, heat a nonstick pan or skillet with oil over medium heat. Add shallots and spinach and saute until spinach is wilted, 2 to 3 minutes. Pour eggs (portion for scramble) into skillet and stir them gently to scramble, 4 to 5 minutes. Remove from heat and season to taste with some additional salt and pepper if needed.

  5. Divide pancakes among serving plates and top with banana slices and pecans. Serve with butter and maple syrup, if you like. Enjoy with egg scramble on the side.



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