3-Ingredient Banana Pancakes

This hearty 3-ingredient banana pancake recipe has become our weekend breakfast staple. With just bananas, eggs, and whole grain flour, these pancakes deliver a nutritious start to your day without the fuss of complex ingredients or lengthy preparation.

I first discovered these pancakes when looking for a healthy breakfast option for my daughter. What started as a simple morning solution has become our most requested weekend breakfast. Even on busy mornings, I can whip these up while my little one plays nearby, knowing we're all getting a nutritious start to our day.

Ingredients

• 2 medium to large ripe bananas: Providing natural sweetness and moisture. Look for bananas with brown spots for maximum flavor
• 4 large eggs: Adding protein and structure. Farm fresh eggs make a noticeable difference in flavor
• 1/2 cup whole wheat flour or buckwheat flour or 2/3 cup oat flour: For hearty texture. Each flour offers slightly different flavor profiles while keeping the pancakes wholesome
• Optional 1/2 teaspoon ground cinnamon: For warmth and complexity. Ceylon cinnamon offers the most delicate flavor
• Optional 2 tablespoons hemp hearts or ground flaxseed: Boosting nutrition without changing texture significantly
• Butter, avocado oil, or ghee for cooking: Giving the pancakes a beautiful golden exterior

Step-by-Step Instructions

Mash the Bananas:

In a medium bowl, thoroughly mash bananas until smooth and shiny. Ensure no large chunks remain as this affects the pancake texture. The riper your bananas, the easier they'll mash and the sweeter your pancakes will taste.

Incorporate the Eggs:

Add eggs to mashed bananas and whisk until completely combined. The mixture should be relatively uniform in color and consistency. Take your time with this step to ensure even distribution of ingredients.

Add Dry Ingredients:

Gently stir in your chosen flour and any optional boosters like cinnamon or hemp hearts. Mix just until combined. Overmixing can make the pancakes tough. Allow batter to rest while heating your cooking surface.

Preheat Your Cooking Surface:

Heat a large skillet over medium-low heat until a drop of water sizzles on contact. This proper preheating ensures even cooking. If needed, lightly oil the surface with butter or your preferred cooking fat.

Cook the Pancakes:

Pour 1/4 cup portions of batter onto the hot skillet, leaving space between each pancake. Cook until bubbles form on the surface, approximately 2 to 3 minutes. These pancakes form fewer bubbles than traditional ones, so watch carefully.

Flip and Finish Cooking:

Carefully flip each pancake and cook until golden on both sides, about 1 to 2 minutes more. Adjust heat as needed. Since these contain no added sugar, they can burn more easily than traditional pancakes.

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The bananas are truly the star of this recipe. I discovered that the state of your bananas dramatically affects the final result. One weekend when our bananas were almost entirely brown, the pancakes turned out exceptionally sweet and aromatic. My daughter actually clapped her hands when I placed them in front of her. That moment solidified these as our go-to breakfast.

Storage and Reheating

These pancakes store beautifully in the refrigerator for up to three days. Simply layer them with parchment paper in an airtight container to prevent sticking. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag once solid.

When reheating, I find wrapping a stack in a slightly damp paper towel before microwaving for 30-45 seconds works perfectly. The moisture from the paper towel prevents them from drying out. You can also reheat in a toaster oven for a slightly crispier exterior.

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Flour Variations and Their Effects

Each flour option creates a distinctly different pancake experience. Whole wheat flour produces the most traditional pancake texture with a subtle nutty flavor. Buckwheat flour creates a more distinctive, earthier flavor profile and slightly darker appearance. Many children prefer the milder taste of oat flour, which creates a tender, slightly more delicate pancake reminiscent of oatmeal.

For those with dietary restrictions, both oat flour and buckwheat flour make excellent gluten free options. Just ensure they're certified gluten free if serving to someone with celiac disease or severe gluten sensitivity. You can easily make your own oat flour by blending rolled oats in a food processor until finely ground.

Serving Suggestions

Transform these simple pancakes into a complete breakfast with thoughtful toppings. For a protein boost, spread with a thin layer of almond butter or Greek yogurt. Fresh berries add color, vitamins and natural sweetness without overwhelming the banana flavor.

For adults, a sprinkle of chopped walnuts or pecans adds satisfying crunch and healthy fats. When serving to babies or young toddlers, simply cut into finger sized strips for easy self-feeding. For older children who expect traditional pancake sweetness, a light drizzle of pure maple syrup or honey makes these feel like a special treat while still maintaining their nutritional integrity.

Frequently Asked Questions

→ What type of flour works best for banana pancakes?

You can use whole wheat flour, oat flour, or buckwheat flour for these pancakes. Each provides its unique flavor, with whole wheat being subtle, oat offering an oatmeal-like taste, and buckwheat having a bold flavor. Choose gluten-free certified options if needed.

→ Can I use something other than eggs?

No, eggs are essential to this recipe for moisture and structure. Flax eggs or substitutes will not work well in producing the right texture.

→ What’s the secret to cooking these pancakes perfectly?

Cook over medium-low heat as these pancakes burn easily due to their natural sugars from the bananas. Adjust heat as needed, especially if the pancakes cook too quickly on the outside.

→ Can I add toppings to these pancakes?

Absolutely! Try almond or peanut butter for a protein boost, fresh fruits like sliced bananas, or a light drizzle of honey or maple syrup. You can also sprinkle them with coconut, nuts, or ground flaxseeds.

→ Can I store and reheat these pancakes?

Yes, you can refrigerate cooked pancakes for up to 3 days or freeze them for up to 3 months. To reheat, wrap them in a damp paper towel and warm gently in the microwave.