Fluffy 3-Ingredient Banana Pancakes

Imagine starting your morning with a warm, golden stack of fluffy pancakes that are secretly healthy, naturally sweet, and incredibly easy to whip up. This recipe uses just three core ingredients to create the most tender, flavorful pancakes without any flour, oil, or added sugar. They are the perfect guilt-free treat for a quick weekday breakfast or a lazy weekend brunch.

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Prep Time: 5 mins
Total Time: 15 mins
Servings: 2 (makes about 8-10 small pancakes)

Ingredients:

• 2 Medium Very Ripe Bananas, mashed until smooth
• 2 Large Eggs
• 1/2 tsp Baking Powder
• 1/4 tsp Ground Cinnamon
• Pinch of Salt
• Butter or Coconut Oil, for the griddle
• Toppings like sliced banana, maple syrup, or berries, for serving

Instructions:

1. Mash the Bananas: In a medium bowl, use a fork to mash the ripe bananas until they are very smooth with minimal lumps. The smoother the bananas, the better your pancake texture will be.
2. Mix the Batter: Whisk the eggs directly into the mashed banana. Then, whisk in the baking powder, cinnamon, and salt until everything is well combined into a smooth, thin batter.
3. Heat Your Griddle: Place a non-stick skillet or griddle over medium-low heat. Add a small amount of butter or coconut oil and let it melt to coat the surface.
4. Cook the Pancakes: Pour small circles of batter onto the hot griddle, about 2-3 inches in diameter. Keep them small, as they are more delicate than traditional pancakes and easier to flip this way.
5. Flip and Finish: Cook for about 2-3 minutes on the first side, or until you see bubbles forming on the surface and the edges look set. Carefully flip and cook for another 1-2 minutes on the other side until golden brown.
6. Serve and Enjoy: Transfer the pancakes to a plate and repeat with the remaining batter, adding more butter to the griddle as needed. Serve your warm stack immediately with fresh banana slices and a drizzle of maple syrup.

Recipe Notes:

• Ripeness is Key: You must use very ripe bananas—the ones with plenty of brown spots. They provide the necessary sweetness and moisture and are much easier to mash smoothly.
• Patience on the Griddle: Keep the heat on the lower side (medium-low). The natural sugars in the banana can cause these pancakes to burn quickly if the heat is too high, so a “low and slow” approach works best.
• Keep Them Small: We can’t stress this enough! These pancakes are naturally gluten-free and more delicate. Making them small makes them much easier to flip successfully.
• For a Protein Boost: You can whisk in a scoop of your favorite vanilla or unflavored protein powder into the batter for an extra boost of protein to start your day.
• Storage and Reheating: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat them in a toaster, microwave, or a skillet for a few seconds per side.

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There you have it—a beautifully simple and wholesome pancake recipe that doesn’t compromise on flavor or satisfaction. These banana pancakes are proof that a delicious breakfast can also be good for you. We hope you enjoy this wonderfully easy and delightful meal!

Estimated Nutritional Information (per serving, without toppings)

Calories: 220; Fat: 9g (Saturated Fat: 3g); Carbohydrates: 29g; Sugar: 15g; Sodium: 280mg; Protein: 9g; 

Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.