Description
A simple and delightful recipe for 3-Ingredient Banana Pancakes that are fluffy, naturally sweet, and easy to make.
Ingredients
Scale
- 2 ripe bananas
- 2 large eggs
- 1/2 cup of rolled oats
- 1 teaspoon of vanilla extract (optional)
- 1/2 teaspoon of baking powder (optional)
- Pinch of salt (optional)
- Chocolate chips or blueberries (optional)
- Nut butter (optional)
Instructions
- Mash the ripe bananas in a large bowl until smooth.
- Add the eggs and rolled oats to the mashed bananas and mix until well combined.
- Heat a non-stick skillet over medium heat and add a little oil or butter.
- Pour about 1/4 cup of the batter onto the skillet for each pancake.
- Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
Notes
- Use very ripe bananas for the best sweetness.
- Let the batter rest for 5-10 minutes for fluffier pancakes.
- Keep the heat at medium to avoid burning.
- Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 6 grams
- Sodium: 0 mg
- Fat: 6 grams
- Saturated Fat: 1.5 grams
- Unsaturated Fat: 4.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 4 grams
- Protein: 8 grams
- Cholesterol: 186 mg