3 Ingredient Banana Pancakes

This hearty 3-ingredient banana pancake recipe has become my family's breakfast staple on busy mornings. These pancakes deliver a nutritious start to the day while satisfying everyone from toddlers to adults with their simple goodness.

I discovered this recipe during a particularly hectic week when I needed something quick yet nutritious for my little one. Now these pancakes have become our Saturday morning tradition, with my daughter helping to mash the bananas while I heat the skillet.

• 2 medium to large ripe bananas: with brown spots for natural sweetness and maximum flavor
• 4 large eggs: providing protein and structure that holds these pancakes together
• 1/2 cup whole wheat flour or buckwheat flour or 2/3 cup oat flour: giving these pancakes their hearty texture
• Optional boosters: like ground cinnamon for warmth and hemp hearts for added nutrition
• Butter, avocado oil, or ghee: for cooking ensuring beautiful golden pancakes

Step-by-Step Instructions

Mash Bananas:

Place ripe bananas in a medium mixing bowl and mash thoroughly with a fork until smooth and slightly shiny. Take your time here to eliminate most lumps for the best texture in your finished pancakes.

Add Eggs:

Crack eggs directly into the mashed bananas and whisk until completely combined. The mixture should be smooth with a pale yellow color. This creates the moist base that makes these pancakes so special.

Incorporate Flour:

Add your chosen flour and any optional boosters like cinnamon or hemp hearts. Stir gently until just combined being careful not to overmix. Allow the batter to rest while you heat your skillet which helps the flour hydrate properly.

Preheat Cooking Surface:

Heat a large skillet over medium low heat until a drop of water sizzles on contact. This temperature control is crucial for these naturally sweetened pancakes that can burn easily if the heat is too high.

Cook First Side:

Add a small amount of butter or oil to the skillet if needed. Scoop 1/4 cup portions of batter onto the hot surface leaving space between each pancake. Cook until small bubbles form on the surface which takes approximately 2 to 3 minutes.

Flip and Finish:

Carefully flip each pancake and cook until golden on the second side about 1 to 2 minutes more. The pancakes should be cooked through but still tender. Continue with remaining batter adjusting heat as needed to prevent burning.

Pin it

My favorite version includes a generous sprinkle of cinnamon and hemp hearts. We discovered this combination one morning when my daughter insisted on adding the "tiny seeds" she saw me putting in my smoothie, and the nutty flavor perfectly complements the banana.

Storage Solutions

These pancakes store beautifully in the refrigerator for up to three days. Simply layer them between pieces of parchment paper in an airtight container to prevent sticking. For longer storage freeze the cooled pancakes on a baking sheet until solid then transfer to a freezer bag where they will keep for up to three months. When ready to enjoy reheat gently in the microwave wrapped in a paper towel or toast them for a slightly crisp exterior.

Nutritional Benefits

The nutritional profile of these pancakes truly sets them apart from traditional versions. With eggs providing high quality protein and bananas offering potassium fiber and natural sweetness these pancakes fuel your body effectively without the sugar crash. When made with whole grain flours they deliver additional fiber and nutrients making them a truly balanced breakfast option. I particularly appreciate how these keep my energy levels stable through the morning unlike conventional pancakes that can leave me hungry an hour later.

Pin it

Serving Suggestions

These versatile pancakes can be dressed up in numerous ways depending on your preferences. For a protein boost spread a thin layer of almond butter or Greek yogurt on top. Fresh fruit particularly additional sliced bananas berries or diced apples makes a perfect complement. For special occasions a light drizzle of pure maple syrup or honey transforms these everyday pancakes into a more decadent treat without overwhelming their natural goodness. When serving to very young children consider cutting them into finger sized strips for easier self feeding.

Frequently Asked Questions

→ What type of flour works best for these pancakes?

You can use whole wheat flour, buckwheat flour, or oat flour. Buckwheat offers a bold flavor, oat flour has a hearty texture, and whole wheat provides a mild taste. For a gluten-free option, choose certified gluten-free oat or buckwheat flour.

→ Can I make these pancakes without eggs?

No, eggs are essential to this recipe as they bind the ingredients together. Flax eggs or other substitutes will not work as the texture will become mushy.

→ What kind of bananas should I use?

Use overripe bananas with brown spots for the best flavor and natural sweetness. They mash easily and enhance the overall taste of the pancakes.

→ How do I prevent the pancakes from burning?

Cook the pancakes over medium-low heat, as the natural sugars in bananas make them more prone to burning. If they start to brown too quickly, reduce the heat.

→ Can I add other ingredients to the batter?

Yes, you can mix in ground cinnamon, hemp hearts, ground flaxseed, or even unsweetened shredded coconut for added flavor and nutrition.

→ What are some serving suggestions?

Serve these pancakes with almond or peanut butter, Greek yogurt, sliced bananas, or a drizzle of maple syrup for a delicious breakfast treat.

→ How long do leftovers keep?

Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently in a microwave or oven.