Description
These 3-Ingredient Banana Pancakes are a quick, easy, and healthy breakfast option made with ripe bananas, eggs, and whole wheat or alternative flours. Packed with natural sweetness and customizable with optional flavor boosters like cinnamon and hemp hearts, these pancakes are fluffy and nutritious, perfect for a wholesome start to your day.
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/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
- Mash the Bananas and Mix Eggs: In a medium mixing bowl, mash the bananas with a large fork until shiny and mostly smooth. Add the eggs and whisk until fully incorporated with the bananas.
- Add Flour and Optional Boosters: Stir in the flour and any optional ingredients like cinnamon, hemp hearts, flaxseed, and salt. Mix gently until combined. Let the batter rest as you preheat your cooking surface; it can rest up to 1 hour.
- Preheat the Skillet: Heat a large skillet (stainless steel, cast iron, or nonstick) over medium-low heat. If using an electric griddle, set it to 350°F. The skillet is ready when a drop of water sizzles on contact. Lightly oil the surface with butter or oil, wiping any excess, if needed.
- Cook the Pancakes: Scoop ¼ cup of batter per pancake onto the skillet, spacing them a couple of inches apart. Cook for 2 to 3 minutes until small bubbles form on the surface.
- Flip and Finish Cooking: Flip each pancake and cook for an additional 1 to 2 minutes until both sides are lightly golden and pancakes are cooked through.
- Serve or Keep Warm: Serve pancakes immediately or keep them warm in a 200°F oven. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Reheat Leftovers: To reheat, stack pancakes, wrap them in a paper towel, and gently microwave until warm.
Notes
- Make it gluten free by using certified gluten-free oat flour or buckwheat flour.
- You can add flavor boosters like cinnamon or nutrition boosters like hemp hearts and ground flaxseed for extra nutrients.
- Use a nonstick pan to reduce or eliminate the need for added cooking fat.
- The batter can rest for up to 1 hour before cooking to improve texture.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months for convenience.
Nutrition
- Serving Size: 1 serving (about 3 pancakes)
- Calories: 180
- Sugar: 7g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 155mg
