3 Ingredient Banana Pancakes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 big eggs
02 -
Around 2 medium, ripe bananas—the sweeter, the better
03 -
Half a cup of whole wheat flour, buckwheat flour, or about ⅔ cup oat flour
→ Optional Boosters
04 -
Around 2 big spoonfuls (tablespoons) of ground flaxseed and/or hemp hearts
05 -
A pinch of salt, up to ¼ teaspoon
06 -
Half a teaspoon of ground cinnamon for a warm kick
→ For Cooking
07 -
Use ghee, avocado oil, or butter for greasing
# Instructions:
01 -
Grab a medium bowl and mash up your bananas with a large fork until they’re mostly smooth and shiny.
02 -
Crack the eggs into the mashed bananas and whisk the mixture until it looks blended and smooth.
03 -
Pour the flour into the wet mixture with any extras you like. Gently fold everything together. Set aside as you heat the pan.
04 -
Use medium-low heat to warm up your skillet (cast iron, nonstick, or stainless works). If your pan needs it, wipe a little oil or butter across the surface.
05 -
Spoon about a ¼ cup of batter onto the skillet. Leave enough room so they don’t bump into each other. Wait for bubbles to pop up on the surface, about 2 to 3 minutes.
06 -
Flip each one over and keep cooking for another 1 to 2 minutes until both sides are golden. Keep going until all the batter’s used up.
07 -
Eat them right away or keep them warm in an oven set to 200°F. Leftovers hit the fridge for 3 days or pack into the freezer for 3 months.
# Notes:
01 -
Choose super ripe bananas with brown spots for a sweeter, better-tasting batter.
02 -
Opt for gluten-free flour, like certified oat or buckwheat, if avoiding gluten.
03 -
Because these pancakes are naturally sweet, cook them on low heat to stop them from burning.