Description
These 3-Ingredient Banana Pancakes are the ultimate quick and healthy breakfast—just banana, eggs, and flour! They’re fluffy, naturally sweet, and ready in minutes. A perfect vegetarian and kid-friendly recipe for busy mornings.
Ingredients
- 1 very ripe banana
- 2 eggs
- 1/3 cup all-purpose or whole wheat flour
- Optional: pinch of kosher salt
Instructions
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In a medium bowl, mash the banana with a fork. Add the eggs and flour, mixing well until combined. Add a pinch of salt if desired.
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Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
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Spoon batter onto the skillet using ¼ cup per pancake. Cook 1–2 minutes or until golden brown on the bottom, then flip and cook another 30 seconds.
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Serve warm with maple syrup and extra banana slices if you like.
Notes
Bananas must be ripe for the best sweetness and texture.
No egg substitutions: The eggs help bind everything together.
Flour options: You can substitute gluten-free flour. Almond flour makes a more fragile batter and works best in recipes specifically designed for it.
Storage tip: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Serving ideas: Top with nut butter, fresh berries, yogurt, or a sprinkle of cinnamon for extra flavor.
