3 Ingredient Banana Pancakes

We love pancakes on a lazy weekend morning. Our chocolate pancakes are a sweet twist on traditional buttermilk pancakes. And these protein pancakes are tender, light and full of wholesome ingredients. But for a simpler pancake recipe, and one that's great for using up all those over ripe bananas no one ate this week, our 3-ingredient banana pancake recipe is a winner.

At their core, these banana pancakes only need 3 ingredients: mashed banana, flour and egg. I often add vanilla extract, ground cinnamon or pumpkin pie spice depending on my mood. They can be easily made gluten-free also.

Banana pancakes make an easy breakfast during the week too, and can be served with a side of scrambled eggs and some air fried bacon or sausage patties to make a hearty brunch on the weekend.

Ingredients

• 1 cup mashed banana: use very ripe banana
• ½ cup flour: whole wheat flour, all-purpose flour, bread flour or gluten free flour all work.
• 1 large egg

You'll yield about 5 medium sized pancakes, about 3 inches in diameter. You can easily double or triple the recipe for more servings.

How To Make 3-Ingredient Banana Pancakes

1. In a mixing bowl combine the flour, mashed banana and egg. If using vanilla extract add it now. Use a fork to mix flour and egg into the mashed banana until thoroughly combined.
2. Melt 1 tablespoon of butter over medium heat on a griddle or frying pan. Scoop 2 large spoonfuls of batter per pancake onto the buttered griddle. Fry for 2-3 minutes per side, until golden brown (subsequent batches will need less time).
3. Serve warm with your choice of toppings, such as Greek yogurt, maple syrup, almond butter, peanut butter, whipped cream, chocolate chips, sliced bananas, blueberries, strawberries, raspberries and brown sugar.

Banana Pancake Variations

1. Gluten-free: simply swap out the all-purpose flour for gluten-free flour.
2. Make them more healthy by using whole wheat flour.
3. Enhance the banana flavor: add a teaspoon of banana extract.
4. Add a half teaspoon of seasoning, such as ground cinnamon, nutmeg or pumpkin pie spice blend.
5. Make banana pancakes sweeter by adding a teaspoon or so of white sugar, brown sugar or coconut sugar.

How To Store

Store in the fridge for 2-3 days. They are freezer-friendly for around 6 months. Wrap tightly in plastic wrap or use a freezer storage bag. Defrost overnight in the fridge or in the microwave.