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
- Just three ingredients for a wholesome stack.
- Fluffy and light, no heavy carbs here.
- Perfect for a quick breakfast or snack.
Healthy 3-Ingredient Banana Pancakes Recipe
For these simple and delicious pancakes, you’ll need the following ingredients:
Ingredients
- 2 bananas (ripe ones are better) – Adds natural sweetness and a soft texture.
- 2 large eggs – Binds the batter and gives a fluffy lift.
- 2 tbsp oat flour (almond flour will also do) – Helps the pancakes hold their shape.
- 1 pinch salt (optional) – Enhances the flavors with a subtle boost.
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.
What Others Are Saying About the Recipe
- Lila: “So easy and fluffy—perfect quick brunch!”
- Toby: “Healthy pancakes that taste amazing—win!”
- Mara: “Banana sweetness nailed it—kids loved them!”
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!