These healthy 3-Ingredient Banana Pancakes are the best. The easy recipe is so simple and packed with protein and banana flavour, sweetened only with banana, and thickened with oats (or flour). Perfect for a toddler breakfast, but I love them just as much as the little ones. All you need are 2 minutes and a blender.
File under “Must Try” – everyone who tries them LOVES these healthy banana pancakes. (PS. If you love simple, healthy banana recipes, you must also try my Chocolate Peanut Butter Banana Bites and 3-ingredient banana ice cream.)
Why You’ll Love this Healthy Banana Pancake Recipe
- It’s a healthy breakfast option that doesn’t skimp on flavor. These 3-ingredient banana pancakes are low in sugar and high in protein, making them the perfect way to start your day.
- It’s a great way to use up those overripe bananas that are languishing on your counter. No more waste, and less of a commitment than making banana bread (even if it is the best banana bread ever).
- It’s a super easy banana pancake recipe that comes together in minutes. As quick as making a smoothie. Simply blend, cook, and enjoy! Perfect for weekday mornings.
- It’s customizable to suit your tastes and dietary preferences. Swap out the flour for oats or almond flour to make it gluten-free, or add some cinnamon or vanilla extract for an extra flavor boost.
- And let’s not forget the best part: these pancakes are absolutely delicious. The sweet, caramelized banana flavor pairs perfectly with the soft, golden pancakes. So go ahead, treat yourself to a stack (or two) of these babies. You deserve it!
Gather your Ingredients! Here’s What this healthy banana pancake recipe is made of:
This recipe is so easy it’s almost silly, but you know, everyone went crazy over them on Instagram and who am I to argue? The recipe quantities given serve just one hungry person or two lesser appetites but you can easily scale it up to match your crowd.
Because there are basically 2 eggs per serving, this is a great high-protein breakfast option for when you prefer something sweet over savoury. Excellent for little ones, since their taste preference skews sweet.
It’s easy to make the recipe flourless using gluten free oats, gluten free flour or almond flour.
Here’s your shopping list:
- Banana: over-ripe is definitely better for flavour and browning (it makes a big difference to wait until they’re spotty and gross).
- Eggs: they do double duty to bind the batter and make the pancakes rise.
- Oats or Flour: you may choose two tablespoons oats or use all purpose or whole wheat flour. The oats puree in the blender anyway, so choose regular and not instant as the option that makes you stay fuller longer. Or swap in almond flour (which adds even more protein).
Banana Pancakes with No Flour: Did you know you can make pancakes with just banana and eggs?
Truly nothing but bananas and eggs in the blender will yield pancakes. It’s pretty magical.
The banana alone acts as both the starch and the sweetener and the egg contributes binding, leavening and liquid. No baking powder, sugar or grain is actually needed needed.
I do find the no flour banana pancake recipe harder to flip and super-thin like a crepe, so I prefer including a spoonful of flour, almond flour or oats to bulk them up.
But if you’re curious, try the even simpler 2-ingredient version.
Grab these Tools: Let’s Make some Easy Banana Pancakes
Ready to whip up some delicious, healthy banana pancakes? Here are the tools you’ll need to make them like a pro!
- A blender or food processor: for mixing up the batter until it’s silky smooth. If you don’t have one of these, a good old-fashioned whisk and mixing bowl will do the trick too!
- A non-stick or cast iron pan: to make sure your pancakes don’t stick and end up in a crumbled mess on your plate. Trust me, it’s worth investing in a good one (or using a well-seasoned cast iron skillet).
- A spatula: to flip those pancakes like a pro. Bonus points if you have a cute, colorful one that makes cooking more fun.
- Measuring cups and spoons: to make sure you get the right ratios of ingredients and your pancakes turn out perfect every time.
Now that you have all the tools you need, it’s time to get cooking! Don’t worry, I’ll be here with you every step of the way.
How to make healthy, 3-ingredient banana pancakes: Step-by-Step
Friends, you don’t even need a bowl or a whisk to make these healthy banana pancakes. No fussing with dry ingredients separate from wet ingredients like in typical pancake recipes. Just pull out your blender or food processor. When you’re finished, simply clean your appliance by whirring some hot water and dish soap. I mean come on. This recipe practically makes itself and does the dishes. Here’s what to do:
Step 1: Add ingredients to blender
- Peel and chop an overripe banana and add it to a blender or food processor with two large eggs, two tablespoons of flour (or oats or almond flour), and a pinch of salt.
Step 2: Blend until smooth
- Blend the ingredients together until they are completely smooth and well combined. The batter should be fairly thin and pourable.
Step 3: Heat a pan
- Heat a non-stick pan over medium heat and add a small amount of oil or cooking spray to prevent sticking.
Step 4: Pour batter onto pan
- Use a ladle or measuring cup to pour the batter onto the pan in small circles. The pancakes will spread out as they cook, so leave some space between them.
Step 5: Cook for 2 minutes
- Cook the pancakes for about 2 minutes on one side, or until the edges look set and the underside is golden brown.
Step 6: Flip and cook for 1 minute more
- Use a spatula to flip the pancakes over and cook for another minute on the other side, until both sides are golden brown.
Step 7: Repeat with remaining batter
- Continue cooking the rest of the batter in batches, adding more oil to the pan as needed and adjusting the heat if necessary.
Step 8: Serve and enjoy!
- Serve the pancakes warm with your favorite toppings.
If you don’t have the power tools, vigorously whisk up the eggs to aerate them before adding to the mashed banana and then stir in the all purpose flour (or other bulking add-in of choice).
How to serve 3-Ingredient Banana Pancakes
I like to serve these easy banana pancakes dolloped with greek yogurt, cinnamon, a drizzle of maple syrup, and more banana slices or berries. Here are some other delicious ideas:
- Warmed peanut butter or almond butter drizzled overtop with chocolate chips also tastes heavenly (kids love this version!).
- Sprinkle some fresh blueberries or other fresh fruit for extra fiber and nutrition.
- Add a sprinkle of cinnamon or nutmeg for some warm spice flavor.
- Serve alongside some crispy bacon or breakfast sausage for a savory twist.
There are many tasty ways to enjoy these healthy banana pancakes!
Can you freeze them?
Yes! If you have an excess of over-ripe bananas, you should totally make a large batch of banana pancakes and freeze them. Freeze cooked pancakes in a single layer on a parchment-lined baking sheet, then once frozen, pack them into an airtight storage container/freezer bag (this prevents them sticking together). You can then pull a couple out and pop them in the microwave or toaster for quick breakfasts or snacks.
Another excellent option with blackened bananas is to whip up a batch of my Moist Banana Bread (it’s one of the most popular recipes on the Foodess blog, for good reason!).
Make Ahead and Storage Tips
Go ahead, make a big batch and enjoy healthy banana pancakes all week long!
- Store: Simply store any leftover pancakes in an airtight container in the fridge for up to 3 days.
- Freeze: If you’re making a big batch of pancakes, try freezing any extras for later. To do this, simply let the pancakes cool completely, then stack them with a small square of parchment paper between each pancake. Wrap the stack tightly in plastic wrap or aluminum foil, and store in the freezer for up to 2 months.
- Reheat: warm your leftover pancakes like a pro by popping them in the toaster or toaster oven until they’re warmed through and crispy on the outside. No more soggy, sad pancakes!
- Need to feed a crowd? Double or triple the recipe and make the pancakes ahead of time. Then, simply reheat them in the oven at 350°F for 5-10 minutes until heated through.
Variations and Substitutions for these Healthy Banana Pancakes
- Mix in some chocolate chips or blueberries for a fun twist on the 3-ingredient banana pancake.
- Experiment with different toppings to take your pancakes to the next level. Try drizzling with maple syrup, honey, or nut butter, or top with fresh fruit and thick yogurt for a special treat.
- Want to make it even healthier? Add in some chia seeds or flaxseed meal for some extra nutrients.
- Get your crunch on by adding some chopped nuts or granola into the batter for textural interest.
Trust us, once you try these banana pancakes, you’ll be hooked – but with these variations and substitutions, you’ll never get bored!
Here are a few benefits of eating banana pancakes:
1. Bananas are loaded with nutrients like potassium, vitamin C, and fiber, which can help boost your energy levels, support healthy digestion, and keep you feeling full and satisfied all morning long.
2. The eggs in the batter provide a healthy dose of protein, which is essential for building and repairing muscle tissue and keeping you feeling strong and energized throughout the day.
3. Using flour alternatives like oats or almond flour not only make these pancakes gluten-free, but they also add extra fiber and nutrients to the mix.
4. These pancakes are sweetened only by banana.
5. Plus, let’s not forget the most important benefit: they taste absolutely amazing! Starting your day off with a delicious breakfast like these healthy banana pancakes is sure to put a smile on your face and set you up for a fantastic day ahead.
Here are some reasons why banana pancakes fall apart from time to time:
1. First and foremost, make sure your pan is hot enough before adding the pancake batter. If the pan is too cool, the pancakes may not cook evenly and could fall apart when you try to flip them.
2. Make sure you’re using a non-stick pan or a well-seasoned cast iron skillet. This will help prevent the pancakes from sticking to the pan and falling apart.
3. Make sure your pancake batter isn’t too thin. If the batter is too runny, the pancakes may spread too much and fall apart. If you’re using almond flour or oats instead of regular flour, you may need to adjust the amount slightly to get the right consistency.
4. Don’t flip the pancakes too soon. Wait until the edges start to look dry and the bubbles on the surface begin to pop before flipping. This will give the pancakes a chance to set and hold together.
By keeping these tips in mind and practicing a little patience, you’ll be flipping picture-perfect 3-ingredient banana pancakes in no time!
Bananas that are too ripe can actually be perfect for making banana pancakes, as they will be sweeter and easier to mash and incorporate into the batter. In fact, many people prefer to use overripe bananas for banana pancakes because they are easier to work with and give the pancakes a more intense banana flavor.
However, if your bananas are extremely overripe and have turned mostly black and are seeping liquid, they may not work as well in the recipe and could make the batter too wet or difficult to handle.
It’s best to use bananas that are soft and turning brown or spotty. Definitely don’t use overripe bananas with signs of mold.
Easy, Healthy 3-Ingredient Banana Pancakes
- 1 banana over-ripe is better for flavour and browning
- 2 large eggs
- 2 tbsp oats (or flour or almond flour)
- 1 pinch salt
- Add these ingredients to your blender or food processor and blend until smooth.
- Cook on an oiled, preheated pan over medium heat for 2 minutes or until golden on the underside, then flip and continue cooking 1 minute on the other side.
Other Easy, Healthy Recipes Packed with Banana Flavor:
Last Updated on May 24, 2023 by Jennifer Pallian BSc, RD