3 Ingredient Banana Pancakes

My family can't get enough of these simple yet filling 3-ingredient banana pancakes on rushed mornings. They've quickly turned into our go-to breakfast, making everyone happy from the kids to the grown-ups with their down-to-earth taste.

I stumbled upon this idea during a crazy busy period when I wanted something fast but healthy for my child. These days, these pancakes are what we look forward to every Saturday, with my little girl helping squish the bananas while I warm up the pan.

• 2 medium to large overripe bananas: look for those with dark spots for better sweetness and deeper flavor
• 4 large eggs: these add the protein punch and help everything stick together nicely
• 1/2 cup whole wheat flour or buckwheat flour or 2/3 cup oat flour: this gives your pancakes that satisfying substance
• Extra add-ins: try a dash of cinnamon for cozy flavor or hemp hearts to pack in more nutrients
• Butter, avocado oil, or ghee: for the pan to get that lovely golden color

Delicious Step-by-Step Instructions

Squash Bananas:

Drop your ripe bananas into a medium bowl and crush them completely with a fork until they look smooth and a bit glossy. Don't rush this part – getting rid of most chunks makes your pancakes turn out better.

Mix in Eggs:

Break eggs right into your banana mush and beat until they're fully blended. You want a smooth, light yellow mixture. This creates the moist foundation that makes these pancakes so good.

Stir in Flour:

Put in your flour choice and any extras like cinnamon or hemp seeds. Mix gently just until combined – don't overdo it. Let the batter sit while your pan heats up so the flour can soak up moisture properly.

Warm Your Pan:

Get a big skillet hot over medium-low until water droplets sizzle when they hit it. Getting the temperature right really matters for these naturally sweet pancakes since they'll burn fast if it's too hot.

Cook One Side:

Put a little butter or oil in the pan if needed. Pour 1/4 cup scoops of batter onto the hot surface with room between them. Let them cook until tiny bubbles pop up on top, about 2 to 3 minutes.

Turn and Finish:

Flip each pancake gently and cook until golden on the other side, roughly 1 to 2 minutes more. They should be cooked through but still soft. Keep going with the rest of the batter, adjusting the heat as needed so they don't burn.

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I love making mine with plenty of cinnamon and a handful of hemp hearts. We found this combo one morning when my daughter wanted to add those "tiny seeds" she watched me put in my smoothie, and their nutty taste works amazingly well with the banana flavor.

Keeping Leftovers Fresh

These pancakes stay good in the fridge for up to three days. Just put pieces of parchment paper between them in a sealed container so they don't stick together. If you want to keep them longer, freeze the cooled pancakes on a baking sheet until they're hard, then move them to a freezer bag where they'll last up to three months. When you're ready to eat them, warm them gently in the microwave wrapped in a paper towel or pop them in the toaster for slightly crispy edges.

Health Perks

What makes these pancakes stand out is how good they are for you compared to regular ones. The eggs pack quality protein while bananas bring potassium, fiber, and natural sweetness, giving your body steady energy without any sugar crashes. When you use whole grain flours, you get even more fiber and nutrients, making them a truly balanced breakfast. I really notice how they keep me full all morning, unlike standard pancakes that often leave me hungry again pretty quick.

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Tasty Topping Ideas

You can dress these flexible pancakes up in lots of ways to match what you like. For extra protein, spread some almond butter or Greek yogurt on top. Fresh fruit works great too, especially more sliced bananas, a handful of berries, or chopped apples. On special days, a light drizzle of real maple syrup or honey turns these everyday pancakes into something more fancy without going overboard on sweetness. For really little kids, try cutting them into finger-sized strips so they can feed themselves easier.

Frequently Asked Questions

→ What’s the best flour for this?

Try whole wheat, oat, or buckwheat flour. Whole wheat tastes mild, buckwheat is bold, and oat adds a hearty texture. For gluten-free, stick to certified gluten-free oat or buckwheat flour.

→ Can I skip the eggs?

Eggs are key here because they hold everything together. Substitutes like flax eggs won’t work, as they’ll make the texture too soft.

→ Which bananas give the best flavor?

Pick ripe ones with brown spots. They’re sweeter, mash better, and boost the taste of your batter.

→ How can I stop them from burning?

Cook on medium-low heat—the sugar in bananas can burn quickly. Turn the heat down if they brown too fast.

→ Can I add fun extras?

Sure, mix in extras like ground cinnamon, hemp hearts, flaxseed, or a bit of shredded coconut for flavor and nutrients.

→ What can I serve them with?

Top them with peanut butter, almond butter, Greek yogurt, banana slices, or a little maple syrup for a treat.

→ How should I store extras?

Keep them in the fridge for up to 3 days or freeze them for 3 months. Warm them up in the microwave or oven when needed.