3 Ingredient Banana Pancakes
Our 3-Ingredient Banana Pancakes are so easy to throw together in the morning and we feel great about eating them! They are kid-friendly, baby-friendly and adults love them too.
Ingredients
- 1 cup mashed banana
- ½ cup flour
- 1 large egg
- 1 teaspoon vanilla extract, optional
Instructions
- 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.
- 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 2-3 minutes per side (subsequent batches will need less time).
- 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.
Notes
Yield: 5 pancakes about 3 inches round.
Storing: 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.
Tip 1: for the best banana flavor use very ripe bananas, where the peels are beginning to brown and they feel very soft.
Tip 2: banana pancakes won't form bubbles like traditional pancakes when cooking. To ensure they are done, insert a toothpick into the middle of the pancakes. If it comes out clean, they are done.
Nutrition
Serving: 3ozCalories: 102kcalCarbohydrates: 20gProtein: 3gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.004gCholesterol: 37mgSodium: 15mgPotassium: 189mgFiber: 1gSugar: 6gVitamin A: 83IUVitamin C: 4mgCalcium: 10mgIron: 0.4mg
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