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Greatest plates · Breakfast
3-Ingredient Banana Pancakes
Healthy, quick banana pancakes made from just mashed banana, eggs and whole-grain flour. Family-friendly and naturally sweetened — babies, kids and adults all love them.
Serves 4Prep 5 minCook 15 minBreakfastEgg
Containsdairy · egg · gluten
Inspired by a recipe from Cookie and Kate ↗
Protein 19%Carbs 42%Fat 39%
About 230 kcal a serve — 11 g protein, 24 g carbs, 10 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Mash the banana
MashIn a medium mixing bowl, mash the bananas with a large fork until they are shiny and mostly smooth.
In the bowlMash →
Whisk in the eggs
WhiskAdd the eggs to the mashed banana and whisk until they are evenly incorporated.
In the bowlWhisk →
Add the flour and boosters
Mix allAdd the flour and any optional boosters like cinnamon, hemp hearts and salt. Gently stir until combined, then set aside while you preheat the skillet (the batter can rest up to 1 hour).
In the bowlStir in →
Preheat the skillet
PreheatHeat a large skillet over medium-low heat. You're ready once a drop of water sizzles on contact. Lightly oil with a pat of butter, wiping up any excess with a paper towel.
Into the panPreheat →
medium-low
Cook the first side
Bubbles formScoop about 1/4 cup batter onto the hot skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface, 2 to 3 minutes.
Flip and finish
GoldenFlip the pancakes and cook until lightly golden on both sides, 1 to 2 minutes more. Repeat with the remaining batter, dialing down the heat if they darken too fast before cooking through.
Serve or keep warm
ServeServe immediately or keep warm in a 200°F oven.
Cook's noteDial down the heat as you cook — with no added sugar these pancakes burn easily, so lower heat is key to cooking the insides through. Use overripe bananas for the sweetest flavor.
Estimated per serve
230 kcal · 11 g protein · 24 g carbs · 10 g fatestimates, within ~10%
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