3-Ingredient Banana Pancakes

3-Ingredient Banana Pancakes

Ripe bananas and eggs whisk into a naturally sweet batter for simple, tender pancakes.

Total 15 min Makes 4 servings Calories 140/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs

These pancakes rely on mashed ripe banana and whisked eggs for structure and sweetness, with no flour or added sugar needed. Oats can be stirred in for extra body, but the base version cooks up soft and custardy inside with lightly browned edges. They work well for a quick breakfast or a gentle option for kids and anyone avoiding gluten.

Ingredients

  • 2 ripe bananas, mashed
  • 2 large eggs
  • 1/2 cup rolled oats

Method

  1. In a medium bowl, mash the bananas with a fork until smooth with few lumps.

  2. Add the eggs and oats to the mashed banana and whisk until the batter is fairly smooth and well combined.

  3. Let the batter rest for 5 minutes so the oats soften slightly.

  4. Heat a lightly greased 9-inch nonstick skillet over medium-low heat.

  5. Spoon about 3 tablespoons of batter per pancake into the skillet, cooking 2 to 3 pancakes at a time.

  6. Cook until bubbles form on the surface and the edges look set, about 2 minutes.

  7. Flip gently and cook the second side until golden brown, about 2 minutes more.

  8. Transfer to a plate and repeat with the remaining batter, regreasing the skillet as needed.

  9. Serve the pancakes warm, plain or with your favorite toppings.

Rate this recipe

★ 3.5 (1)

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    3-Ingredient Banana Pancakes

    These pancakes rely on mashed ripe banana and whisked eggs for structure and sweetness, with no flour or added sugar needed. Oats can be stirred in for extra body, but the base version cooks up soft and custardy inside with lightly browned edges. They work well for a quick breakfast or a gentle option for kids and anyone avoiding gluten.

    15 min 4 servings 140 cal

    Ingredients

    • 2 ripe bananas, mashed
    • 2 large eggs
    • 1/2 cup rolled oats

    Method

    1. 1

      In a medium bowl, mash the bananas with a fork until smooth with few lumps.

    2. 2

      Add the eggs and oats to the mashed banana and whisk until the batter is fairly smooth and well combined.

    3. 3

      Let the batter rest for 5 minutes so the oats soften slightly.

    4. 4

      Heat a lightly greased 9-inch nonstick skillet over medium-low heat.

    5. 5

      Spoon about 3 tablespoons of batter per pancake into the skillet, cooking 2 to 3 pancakes at a time.

    6. 6

      Cook until bubbles form on the surface and the edges look set, about 2 minutes.

    7. 7

      Flip gently and cook the second side until golden brown, about 2 minutes more.

    8. 8

      Transfer to a plate and repeat with the remaining batter, regreasing the skillet as needed.

    9. 9

      Serve the pancakes warm, plain or with your favorite toppings.