3-Ingredient Banana Pancakes (Print Version)
# Ingredients:
01 -
2 medium-to-large ripe bananas
02 -
4 large eggs
03 -
½ cup whole wheat flour or buckwheat flour or ⅔ cup oat flour
04 -
½ teaspoon ground cinnamon (optional)
05 -
Up to 2 tablespoons hemp hearts and/or ground flaxseed (optional)
06 -
Up to ¼ teaspoon salt (optional)
07 -
Butter, avocado oil or ghee for cooking
# Instructions:
01 -
In a medium mixing bowl, mash the ripe bananas with a large fork until they are shiny and mostly smooth.
02 -
Add the eggs to the mashed banana and whisk until the eggs are evenly incorporated.
03 -
Add the flour and any optional flavor or nutrition boosters. Gently stir until combined. Let the batter rest while preheating the skillet.
04 -
Heat a large skillet over medium-low heat or an electric griddle to 350°F. Lightly oil the surface with butter or cooking oil, if necessary.
05 -
Scoop ¼ cup batter onto the hot skillet for each pancake, leaving space for them to expand. Cook until small bubbles form on the surface, about 2–3 minutes.
06 -
Flip the pancakes carefully and cook until both sides are lightly golden, about 1–2 minutes more. Adjust heat as necessary if pancakes brown too quickly.
07 -
Serve the 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 gently in a microwave with a paper towel.
# Notes:
01 -
Use overripe bananas with brown spots for better sweetness and flavor.
02 -
For gluten-free pancakes, use certified gluten-free buckwheat or oat flour.
03 -
Dial down the skillet heat if pancakes cook too fast on the outside before they are done inside.