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3-Ingredient Banana Pancakes
3-Ingredient Banana Pancakes
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Transform ripe bananas into 3-ingredient banana pancakes. Easily customize to be gluten-free and adjust servings to use up available bananas.
Ingredients:
  • For the pancakes
  • 4 overripe bananas
  • 1 cup all-purpose flour
  • 8 teaspoons butter, divided, for greasing the pan
  • Optional toppings
  • Fresh fruit
  • Ground cinnamon
  • Maple syrup
  • Salted butter
  • Whipped cream
Instructions:
  • Make the banana batter: In a bowl, mash bananas until smooth. Add eggs and flour, then mix until well combined.
  • Prepare the pancakes: Melt 2 teaspoons of butter in a nonstick pan over medium heat. Pour a quarter of the batter into the pan and gently spread it from the center outwards to form a 6-inch circle. Cook for 2 minutes until the edges lift slightly. Flip, then cook for another 2-3 minutes until both sides are nicely browned. Repeat with the remaining batter, greasing the pan with butter each time.
  • Final touch: Top with preferred pancake toppings and enjoy! Store any unused batter in the fridge for up to 2 days in an airtight container. Cool and store any leftover cooked pancakes in the fridge for up to 3 days. For tasty reheating, preheat oven or toaster oven to 350°F, place pancakes on a baking sheet lined with a cooling rack, and bake for 8 to 10 minutes. If you loved this recipe, please leave a star rating below!

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