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3-Ingredient Banana Pancakes Recipe

3-Ingredient Banana Pancakes Recipe
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★★★★★

4.7 from 5 reviews

These 3-Ingredient Banana Pancakes are a quick, healthy, and delicious breakfast option made with ripe bananas, eggs, and whole wheat or oat flour. They are naturally sweet, easy to prepare, and can be enhanced with optional flavor boosters like cinnamon and flaxseed. Perfect for a nutritious start to your day or a wholesome snack.

Ingredients

Scale

Main Ingredients

  • 2 medium-to-large ripe bananas
  • 4 large eggs
  • ½ cup whole wheat flour or buckwheat flour or ⅔ cup oat flour

Optional Flavor and Nutrition Boosters

  • ½ teaspoon ground cinnamon
  • Up to 2 tablespoons hemp hearts and/or ground flaxseed
  • Up to ¼ teaspoon salt

For Cooking

  • Butter, avocado oil, or ghee

Instructions

  1. Prepare the batter: In a medium mixing bowl, mash the bananas with a fork until shiny and mostly smooth. Add the eggs and whisk until the mixture is uniform and evenly blended.
  2. Add flour and boosters: Stir in your choice of flour and any optional ingredients like cinnamon, hemp hearts, flaxseed, or salt. Mix gently to combine and set the batter aside while heating the skillet. The batter can rest up to 1 hour if necessary.
  3. Preheat the skillet: Heat a large skillet or nonstick pan over medium-low heat or an electric griddle to 350°F. Test the heat by sprinkling a drop of water on the surface; if it sizzles, the pan is ready. Lightly grease with butter or oil if needed, but wipe excess to prevent greasiness.
  4. Cook the pancakes: Spoon ¼ cup of batter onto the skillet, spacing pancakes by a couple of inches. Cook until small bubbles appear on the surface, about 2 to 3 minutes.
  5. Flip and finish cooking: Carefully flip the pancakes and cook for another 1 to 2 minutes until both sides are lightly golden. Adjust heat or add more butter if pancakes brown too quickly before cooking through.
  6. Serve or store: Serve the pancakes immediately. Alternatively, keep warm in a 200°F oven. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat by stacking pancakes, wrapping in a paper towel, and microwaving gently.

Notes

  • Use ripe bananas for natural sweetness and softer texture.
  • Flour options can be substituted based on dietary needs or flavor preferences.
  • Adjust cooking temperature to avoid burning while ensuring the pancakes cook through.
  • Add optional ingredients to boost nutrition and flavor without altering the basic recipe.
  • Leftover pancakes freeze well; reheat gently to maintain texture.

Nutrition

Keywords: banana pancakes, easy pancakes, healthy breakfast, 3-ingredient pancakes, whole wheat pancakes, gluten free option, vegan option, quick breakfast

Find it online: https://zarameals.com/3-ingredient-banana-pancakes-recipe/