3 Ingredient Banana Pancakes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 medium-to-large ripe bananas
02 -
4 large eggs
03 -
½ cup whole wheat flour or buckwheat flour or ⅔ cup oat flour
→ Optional Boosters
04 -
½ teaspoon ground cinnamon
05 -
Up to 2 tablespoons hemp hearts and/or ground flaxseed
06 -
Up to ¼ teaspoon salt
→ For Cooking
07 -
Butter, avocado oil or ghee
# Instructions:
01 -
In a medium mixing bowl, mash the bananas with a large fork until shiny and mostly smooth.
02 -
Add the eggs to the mashed bananas and whisk until evenly incorporated.
03 -
Add the flour and any optional boosters. Gently stir until combined. Set aside while preheating the skillet.
04 -
Heat a large skillet (stainless steel, cast iron, or nonstick) over medium-low heat. Lightly oil the cooking surface with butter or oil if necessary.
05 -
Scoop ¼ cup of batter onto the hot skillet, leaving space for expansion. Cook until small bubbles form on the surface, 2 to 3 minutes.
06 -
Flip the pancakes and cook until lightly golden on both sides, 1 to 2 minutes more. Repeat with the remaining batter.
07 -
Serve immediately or keep warm in a 200°F oven. Leftovers can be refrigerated for up to 3 days or frozen for 3 months.
# Notes:
01 -
Use overripe bananas with brown spots for increased sweetness and flavor.
02 -
For gluten-free pancakes, use certified gluten-free buckwheat or oat flour.
03 -
Cook pancakes on lower heat to avoid burning since they are naturally sweetened.