3-Ingredient Healthy Banana Pancakes

3.53 from 23 votes

3-Ingredient Healthy Banana Pancakes

These 3-Ingredient Healthy Banana Pancakes are naturally gluten-free and flourless, made with just ripe bananas, eggs, and cinnamon. They're a quick, protein-packed breakfast that's perfect for kids and adults.

Course Breakfast

Cuisine American

Keyword gluten free, healthy breakfast, pancakes

Prep Time 2

Cook Time 10

Total Time 12

Servings

Calories 232kcal

Author Blair Lonergan

Ingredients

1 very ripe banana, mashed
2 eggs
1/4 teaspoon cinnamon
Optional, but highly recommended: 1/8 teaspoon salt

Instructions

Mash banana in a medium bowl until smooth.
In a separate bowl, whisk together the two eggs.
Add eggs to banana and whisk until thoroughly combined. Whisk in salt and cinnamon.
Preheat a griddle or large skillet over medium heat. Spray with cooking spray.
Use a tablespoon to drop small rounds of batter onto the griddle.
Let cook for a few minutes until edges are set and bottom is golden. Flip carefully with a thin spatula.
Cook for an additional minute or two on the remaining side. Remove to plate and serve.

Notes

Use very ripe bananas with lots of brown spots. They're sweeter and mash more smoothly.
Keep the heat at medium or medium-low. These are more delicate than regular pancakes and burn easily.
Make them small. Tablespoon-sized pancakes flip much easier than larger ones.
Wait to flip until the edges look set and the bottom is golden.
For a faster option, pour all the batter into a small skillet to make one large pancake.
Storage: Keep in the refrigerator for up to 3 days. Microwave to reheat.
Freezing: Cool completely, store in a freezer bag with parchment between layers. Reheat in microwave or toaster.
The entire recipe serves 1 adult or 2 small children.

Nutrition