3 Ingredient Banana Pancakes are a quick and easy breakfast that are as healthy as they are delicious!
A banana, an egg, and flour is all it takes to make this breakfast that is sure to become a favorite with both the chef (for ease of making) and the family because they are so delicious.
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The Easiest Breakfast
Having a toddler means mornings are often a lot of chaos. I want to start the morning right, provide a healthy breakfast, but also make sure it is something he will like. These pancakes are the best because they check all of the boxes. It’s a win for me because it’s easy and healthy, and a win for my toddler because he thinks they are so yummy! As a “treat” I add 2 chocolate chips to each pancake as I put them in the pan and this is a big win!
- Only 3 ingredients and less than 10 minutes to make!
- An easy healthy breakfast you can feel good about serving.
- Perfectly sweet without added sugar.
- Perfect for baby led weaning as the pancakes are soft and nutritious. But it is just as perfect for your toddler, kid, or any grown-up!
3 Ingredient Banana Pancakes
- banana: this is the star of the show. Bananas provide natural sweetness so no sugar is necessary for this recipe.
- egg: an egg helps hold the pancake together and adds a little protein.
- flour: thickens the batter to make them resemble pancakes. To make these gluten-free substitute gluten-free all-purpose flour. To make 3 ingredient banana pancakes with oats, blend oats and substitute them for the flour.
Variations: I like to add cinnamon to these for flavor. Chocolate chips, pecans, coconut, blueberries, and raisins all are great add-ins. Top with almond butter or peanut butter for an added nutrition boost.
You will also need a skillet to be able to make these.
How to Make Banana Pancakes
- Mash banana and mix all ingredients together.
- Add heaping tablespoons to skillet.
- Cook until golden brown, flip, then cook other side!
That’s it! It’s easy enough that we even enjoy these on busy weekdays while I am prepping the rest of his lunch but fancy enough I will serve them on weekends too!
Tips & Tricks
Choose a ripe banana for maximum flavor just like in these banana popsicles.
Do not try to turn up the heat to cook these faster, the sugar from the banana will burn quickly! I find it better with a low and slow approach.
Store leftovers in an airtight container in the fridge for 3-4 days.
These banana pancakes freeze well so you can make them as your bananas are going bad and save them for future breakfasts on the go!
Other Breakfast Recipes
Peach Pancakes – ripe, juicy peaches in fluffy pancakes
Banana Breakfast Cookies – perfect for breakfast on the go
Chunky Monkey Oatmeal – another banana lovers favorite
PB & Homemade Chia Seed J Toast – elevated toast
Quinoa Breakfast Bake – a spin on a classic baked oatmeal
3 Ingredient Banana Pancakes
Equipment
- skillet
Ingredients
- 1 banana mashed
- 1 egg
- 2 tablespoons flour
- ¼ teaspoon cinnamon optional
Instructions
- In a small bowl, mix the mashed banana, egg, flour, and cinnamon (if using) together until well combined.
- Heat a nonstick skillet on stove over medium heat.
- Spoon 1 heaping tablespoon of pancake batter onto the skillet, repeating until the pan is full.
- Cook the pancakes until golden brown, then flip and continue cooking until golden brown on the other side, about 2-3 minutes per side.
- Repeat the process with the remaining batter.
Pin 3 Ingredient Banana Pancakes
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