Easy, Healthy 3-Ingredient Banana Pancakes

These healthy 3-Ingredient Banana Pancakes are the best – the recipe is so simple and packed with protein and banana flavour. It’s easy to make flourless using gluten-free oats or almond 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”.

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. Here’s what you need:

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
Starch: you may choose two tablespoons of flour or swap in dry oats (which add fibre – choose gluten-free oats to be celiac friendly) or almond flour (which adds more protein).

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 acts as 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 2-ingredient 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 version.

How do you make 3-ingredient banana pancakes?

Friends, you don’t even need a bowl or a whisk. 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:

Toss everything the blender or the food processor and blend.
Poor batter onto a greased nonstick (or well-seasoned cast-iron) skillet or griddle until golden brown on both sides (you can use melted butter or vegetable oil of your choice)

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 them:

I like to serve banana pancakes dolloped with greek yogurt, cinnamon, a drizzle of maple syrup, and more banana slices or berries. 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.

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!).

⁠Other Easy, Healthy Recipes Packed with Banana Flavor:

3-Ingredient Banana Ice Cream

Banana Bran Muffins

A Banana-Kale Smoothie That Tastes Good

Last Updated on January 22, 2023 by Jennifer Pallian BSc, RD