Is there anything that sounds better than pancakes for breakfast? How about… healthy banana protein pancakes? This delicious recipe can be made with only three ingredients that you probably already have on hand. The best part is that they don’t even taste like “healthy” pancakes, but more like a breakfast treat. You can even create a full breakfast masterpiece by topping them off with fruit, nuts and homemade syrup or adding a dash of cinnamon to the batter.
What You’ll Need for 3-Ingredient Pancakes
- 1 ripe banana to help sweeten your pancakes and thicken the batter. It’s best to use ripe bananas, as they break down easier.
- 2 eggs to hold your batter together and help the pancakes retain their shape when cooking.
- 2-4 tablespoons of oats are an optional ingredient, but I think that they make the pancakes taste more like regular pancakes. You can adjust the amount of oats based on the texture you prefer. I like to use 4 full tablespoons.
Directions for Healthy 3-Ingredient Banana Pancakes
Step 1: Make the pancake batter
April Preisler for Taste of Home
Start by placing the banana into a bowl and mashing it with a fork. It should break down pretty easily and its OK to leave some chunks in your batter. I prefer to beat the eggs in a separate bowl and then add them to the banana, but you can use the same bowl if you don’t want to wash dishes! Finally, add in the oats and mix well to combine.
Step 2: Pour the batter onto a griddle
April Preisler for Taste of Home
Heat a large skillet or griddle to medium heat and spray with nonstick cooking spray. (I find that this helps to loosen the pancake before I flip it.) Place 1/4 cup of the batter onto the hot griddle and allow it to cook for 1-2 minutes.
Step 3: Flip the pancakes
April Preisler for Taste of Home
You should be able to gently lift the edge of the pancake and check the bottom to see if it’s ready to turn. Quickly slide the spatula under the pancake and flip to the other side and cook for an additional 1-2 minutes.
Repeat with the remaining batter.
Editor’s Tip: You’ll notice that these pancakes can be rather delicate. The best way to flip them is to keep them small, around 1/4 cup of batter.
Tips for Making Banana Pancakes
What can I add to my pancakes?
The sky’s the limit when it comes to pancake toppings. You can add fruit such as blueberries or chopped strawberries, but steer clear of any fruits that are overly juicy as they can make the batter too watery. Other ideas include chocolate chips, carob chips, chopped nuts, chia or flax seeds or even cinnamon.
What kind of flour should I use?
To keep these pancakes healthy and simple, avoid flour. However, if you’re looking for a texture more like regular pancakes, add in alternative flours such as almond or coconut.
How do I keep pancakes warm?
If you’re cooking the pancakes one at a time, preheat your oven to a low temperature and place the pancakes in the oven between cooking. This is the best way to keep the pancakes warm until you are ready to eat.
How to freeze banana pancakes
If you plan to make extra pancakes to freeze and reheat later, finish cooking the pancakes and lay them out on a baking sheet to cool. Place wax paper between each pancake as you stack them 2-3 pancakes high, and then place them in a zip-close bag or air-tight container in the freezer.
Healthy Pancakes to Start Your Day Right
Yogurt Pancakes
Get your day off to a great start with these yummy yogurt pancakes. Short on time? Make a batch on the weekend! —Cheryll Baber, Homedale, Idaho
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