These three-ingredient banana pancakes are healthy, gluten-free, and make a perfect breakfast for kids or adults.I don’t normally post breakfast recipes, but this one was so tasty (and easy) that I had to share it. I love eating pancakes on the weekends, but hate actually making them myself. There’s something about measuring flour and baking powder that gets very messy, and I frankly don’t want to deal with it. So, I tried to keep things easy with these Three-Ingredient Banana Pancakes by only using bananas and eggs. To help bind it all together (and add a little more fiber), I threw in some homemade granola. So yummy! I added some cocoa powder to half of the batter to make chocolate pancakes, and they were even better. Though they don’t taste exactly like traditional pancakes, my kids and I still loved them.
Though these were very easy to make, it’s really important to follow the recipe exactly. I used a loose, oat-based granola. I don’t think this would work well with a chunky granola, or a paleo or nut-based granola. The oats help soak up some of the egg and bind the batter. My granola was mostly oats, with a few raisins and coconut flakes mixed in. Also, If you don’t let the batter stand, or heat the pan too hot, or even pour the batter too fast, they’ll likely fall apart. I made every mistake so you wouldn’t have to! Just follow the recipe exactly, and they’ll come out great.
If you want to make half of the pancakes chocolate, you can make four pancakes, and then add 1 tsp of cocoa powder to the remaining batter, stir well, and make the remainder of the pancakes.
Tag me if you try them! @whitecoatpinkapron on Instagram.
Three-Ingredient Banana Pancakes
- 2 overripe bananas peeled
- 3 extra large eggs
- 3/4 cup loose granola this should be the kind you would sprinkle on yogurt, not big chunks of granola. Avoid granola with large chunks of nuts or fruit.
- Optional: 2 tsp cocoa powder
- Non-stick cooking spray
In a mixing bowl, mash the bananas. Add the eggs and granola, and stir well to combine. Set aside for 10 minutes. If making chocolate pancakes, add the cocoa powder.
Preheat a 10" or 12" nonstick skillet over medium-low heat (my burner goes up to "9"; I heated the pan over "4"). Start preheating when the batter has about 3 minutes left to sit.
Generously spray the pan with the non-stick cooking spray. Slowly pour 1/4 cup batter into the center of the pan (it should take about 3 seconds to pour in the batter).
Cook for 1-2 minutes, until the pancake is browned on one side.
Very carefully loosen the pancake with a plastic spatula, and flip to the other side. Cook for an additional 1-2 minutes, until the pancake is cooked through.
Transfer to a dish, and repeat the process with the rest of the batter, ensuring that you spray the pan with cooking spray before making each pancake.
Serve on their own, or with syrup, berries, or whatever you like to eat with pancakes.
Tips: These pancakes are delicate, since they contain no flour to bind them together. Trust me, and follow the instructions to a tee. Do not try to cook them over a hotter heat, or they will fall apart. Do not quickly dump the batter into the pan, or they'll fall apart. Do not use more than 1/4 cup of batter per pancake. Seriously, even 1/3 cup was too much, and they fell apart. Generously spray the pan with cooking spray before making each pancake, or they will stick to the pan (even if you have a non-stick pan).