Description
Easy and quick 3 Ingredient Banana Pancakes recipe that requires only ripe bananas, eggs, and flour. Perfect for a healthy breakfast or snack, these fluffy pancakes are naturally sweet and simple to make in just 10 minutes.
Ingredients
Wet Ingredients
- 1 very ripe banana
- 2 eggs
Dry Ingredients
- 1/3 cup all purpose or whole wheat flour
- 1 pinch kosher salt (optional)
For Cooking and Serving
- Butter or oil for greasing the skillet
- Maple syrup and banana slices (optional toppings)
Instructions
- Prepare the batter: In a medium bowl, mash the very ripe banana thoroughly with a fork. Stir in the two eggs and then add the all purpose or whole wheat flour. Mix everything together using the fork until well combined. For enhanced flavor, add a pinch of kosher salt if desired.
- Cook the pancakes: Heat a griddle or skillet over medium heat and lightly grease it with butter or oil. Pour the batter onto the skillet in approximately 1/4 cup scoops. Cook for 1 to 2 minutes until the bottoms turn golden brown, checking early and often to prevent burning. Carefully flip the pancakes and cook for another 30 seconds until they are cooked through but not overdone.
- Serve: Transfer the pancakes to a plate and serve warm. Optionally top with maple syrup and extra banana slices. Leftover pancakes can be stored in the refrigerator for up to 3 days.
Notes
- Use a very ripe banana for natural sweetness and best texture.
- Do not substitute the eggs as they act as a binder and leavening agent.
- Cook pancakes on medium heat to ensure even cooking without burning.
- Adding a pinch of kosher salt enhances the overall flavor but is optional.
- Store leftovers properly refrigerated and consume within 3 days.
