Description
These 3-Ingredient Banana Pancakes are a quick, healthy, and delicious breakfast option made with ripe bananas, eggs, and whole wheat or alternative flours. They are naturally sweetened with bananas and can be customized with optional flavor boosters like cinnamon and hemp hearts. Perfect for a nutritious morning treat or a light snack, these pancakes cook quickly on the stovetop to golden perfection.
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, for cooking
Instructions
- Prepare the Batter: In a medium mixing bowl, mash the bananas with a large fork until shiny and mostly smooth. Add the eggs and whisk until fully combined with the banana.
- Add Flour and Optional Ingredients: Stir in the flour along with any optional flavor or nutrition boosters such as cinnamon, hemp hearts, flaxseed, or salt. Combine gently but thoroughly. Let the batter rest while you preheat your cooking surface; it can rest up to 1 hour if needed.
- Preheat the Skillet: Heat a large skillet (stainless steel, cast iron, or nonstick) over medium-low heat. For electric griddles, set to 350°F. Test readiness by flicking a drop of water — it should sizzle immediately. Lightly grease the surface with butter or oil if necessary, wiping away any excess, especially if not using a nonstick surface.
- Cook the Pancakes: Scoop about ¼ cup of batter onto the skillet, leaving space between pancakes. Cook until small bubbles appear on the surface, about 2 to 3 minutes.
- Flip and Finish Cooking: Flip each pancake and cook for an additional 1 to 2 minutes until both sides are lightly golden. Adjust heat as necessary to avoid burning the outside before the inside cooks through. Add more butter or oil if needed for subsequent batches.
- Serve or Keep Warm: Serve the pancakes immediately or keep them warm in a 200°F oven. Leftovers can be stored refrigerated for up to 3 days or frozen for up to 3 months.
- Reheat Leftovers: To reheat, stack pancakes, wrap in a paper towel, and microwave gently until warm.
Notes
- Make it gluten free by using certified gluten-free oat flour or buckwheat flour.
- The batter can rest for up to 1 hour before cooking – this helps improve texture.
- Adjust cooking temperature as needed to avoid over-browning.
- Use a nonstick pan or well-seasoned cast iron for best results.
- Optional ingredients add flavor and nutrition, but can be omitted for simplicity.
Nutrition
- Serving Size: 1 serving (approx. 3 pancakes)
- Calories: 210
- Sugar: 7g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 155mg
