Healthy 3-Ingredient Banana Pancakes Recipe

After a hectic morning, I found myself craving something light yet satisfying, with a couple of ripe bananas begging to be used up.

I threw together these Healthy Banana Pancakes, and they turned out to be a fluffy, sweet delight that had me savoring every bite over a quiet cup of coffee.

If you’re in the mood for a simple, healthy breakfast, let’s get flipping!

Why You’ll Love These Banana Pancakes

• Three ingredients
• Fluffy and light
• Quick and easy
• Healthy

Healthy 3-Ingredient Banana Pancakes Recipe

For these simple and delicious pancakes, you’ll need the following ingredients:

Ingredients

Ingredient	Amount
Bananas (ripe)	2
Large eggs	2
Oat flour (or almond flour)	2 tbsp
Baking powder (optional)	1 tsp
Vanilla extract (optional)	1 tsp

Optional Add-Ons

• 1/2 tsp cinnamon – Mixes in a warm, cozy spice note.
• 1 tbsp chia seeds – Adds a nutritional boost and slight crunch.
• 1/4 cup blueberries – Sprinkles in a burst of juicy, fruity goodness.

Tools You’ll Need

• Mixing bowl – Blends the batter smoothly.
• Fork or potato masher – Mashes the bananas to a smooth consistency.
• Non-stick skillet – Cooks the pancakes evenly without sticking.
• Spatula – Flips the pancakes with ease.
• Measuring spoons – Keeps the flour amount precise.

Step-by-Step Instructions

Step 1: Mash the Bananas

Peel the 2 ripe bananas and place them in a mixing bowl—use a fork or potato masher to mash ‘til smooth with minimal lumps. Should look like a creamy, yellow puree—perfect base.

Step 2: Add the Eggs

Crack the 2 large eggs into the mashed bananas—whisk with a fork ‘til fully combined and slightly frothy. The mixture should be smooth and slightly runny—smells like breakfast already.

Step 3: Mix in the Flour

Add the 2 tbsp oat flour and a pinch of salt (optional)—stir gently ‘til just combined, no streaks of flour left. The batter should be thick but pourable—don’t overmix.

Step 4: Heat the Skillet

Place a non-stick skillet over medium heat—lightly grease with a dab of oil or cooking spray if needed. Let it warm for 1-2 minutes ‘til a drop of water sizzles—ready for cooking.

Step 5: Scoop the Batter

Scoop about 2 tbsp of batter per pancake onto the skillet—space them 2 inches apart to avoid merging. Should make 8-10 small pancakes—watch for even circles as they spread slightly.

Step 6: Cook the First Side

Cook for 2-3 minutes ‘til bubbles form on the surface and the edges look set—check for a golden-brown bottom. Patience is key—don’t flip too early or they’ll break.

Step 7: Flip and Finish

Use a spatula to gently flip each pancake—cook the other side for 1-2 minutes ‘til golden and cooked through. They should feel springy to the touch—stack ‘em on a plate as you go.

Step 8: Serve and Enjoy

Serve the pancakes warm—stack ‘em up and top with your favorites like maple syrup, fresh berries, or a dollop of yogurt. Dig into this wholesome treat—healthy goodness awaits!

Storage and Serving

Store leftovers in an airtight container in the fridge for up to 2 days—reheat in a skillet over low heat for 1-2 minutes per side. Serve warm—great for breakfast, brunch, or a quick snack.

Tips for Success

• Use ripe bananas—greener ones lack sweetness.
• Don’t overmix batter—keeps pancakes fluffy.
• Cook on medium heat—high heat burns them.
• Flip gently—batter can be delicate.

Substitutes and Variations

• Swap oat flour for almond flour.
• Add a dash of vanilla extract for extra flavor.
• Mix in a pinch of baking powder for fluffier texture.

Nutritional Breakdown

Nutrient	Per Serving (2 servings total, 4-5 pancakes each)
Calories	220 kcal
Fat	6g
Protein	10g
Total Carbs	32g
Fiber	3g
Net Carbs	29g

Note: Values are approximate and vary by brands.

Pairing Suggestions

• Serve with fresh sliced strawberries, blueberries, extra bananas, or any fruit of your choice.
• Pair with a hot latte for a cozy vibe.
• Add a dollop of Greek yogurt for creamy protein.

FAQs

Can I make the batter ahead of time?

Yes, mix and refrigerate up to 4 hours—stir gently before cooking.

Can I make them larger for a bigger stack?

Sure, use 1/4 cup batter per pancake—cook 3-4 minutes per side.

Will frozen bananas work?

Yes, thaw completely and mash—same sweetness, slightly softer texture.

Final Words

There you have it—my Healthy Banana Pancakes, the quick, wholesome stack that turned a busy morning into a delightful treat. They’re fluffy, sweet, and simple enough to whip up whenever the craving hits. Hope they bring some joy to your table—let me know if you give ‘em a try. Now grab those bananas and get mashing—you’re in for a good one!