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Making pancakes for breakfast has never been easier! These 3 ingredient pancakes take minutes to prep and they come out so wonderfully fluffy! These banana egg pancakes are dairy-free and are easily made gluten-free. The perfect start to the day!
What 3 ingredients do you need for the pancakes?
- Banana: Use a very ripe banana for these pancakes. The riper they are the more sweetness they have and they also contain more nutrients than unripe ones. It’s a great way to use up any bananas you have!
- Egg: The egg helps to bind the ingredients together. To make these vegan, you can use a flax egg or ¼ cup of applesauce.
- Flour: I like to add just a little whole wheat flour, it really adds to the texture. The recipe will work well with other kinds of flour too, including gluten-free.
How do you make banana egg pancakes
- Mash the banana and whisk in the egg and flour.
- Place some of the batter on to a hot griddle. Cook until the edges firm up and then flip and cook the other side.
- Repeat for the remaining batter and serve with your favorite toppings.
Tips for making banana egg pancakes
- Make them gluten-free by using oat flour or almond flour. You can even skip the flour entirely, but I think it gives it a much better texture.
- Use a ripe banana. We’re not adding any sweetener for making these banana egg pancakes, so make sure the banana is ripe to lend sweetness to the recipe and help to mash it well.
- Preheat the griddle before you add the batter. If the griddle isn’t hot, the pancakes will spread. Take care not to have it on too high a heat though, otherwise the outsides will over cook and the middle can still be raw.
- Make them your own! Finish these pancakes with your favorite toppings. I like to serve them coconut yogurt and raspberries, but use whatever you like. Chocolate sauce, strawberries and whipped cream are all good choices!
Frequently asked questions
These pancakes are dairy-free, but they contain egg so they are not vegan. I haven’t tried it, but I suspect you would be able to replace it with a flax egg and get great results.
These 3 ingredient pancakes are best enjoyed as soon as you’ve made them. If you do have leftovers though, they will keep covered in the fridge for about 3 days. You can reheat them for 1-2 minutes in the microwave or in the oven at 350F for 5 minutes until they are heated through.
No, there is no dairy in these pancakes! They still come out wonderfully fluffy and the egg and the banana contain enough moisture that you don’t need additional milk.
These banana egg pancakes are so perfect for those busy mornings. So quick and easy to make and they will keep you feeling full til lunch. With only 3 ingredients, what’s not to love?!
More Easy Pancake Recipes
- Sweet Potato Pancakes
- Flourless Strawberry Pancakes
- Pink Pancakes
- Lemon Ricotta Pancakes
- Oat Flour Pancakes
- Healthy Pumpkin Pancakes
- Chocolate Protein Pancakes
- Blueberry Pancakes
I love how quick and easy it is to make these 3 ingredient banana, egg pancakes! No need to wait for the batter to settle and they take minutes to prep. So perfect for busy mornings!
If you try this healthy-ish feel good 3 Ingredient Pancakes recipe or any other recipe on FeelGoodFoodie, then please come back to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
3 Ingredient Pancakes
- 1 medium ripe banana
- 1 large egg
- 2 tablespoons all-purpose flour
- In a large bowl, mash a banana with a fork until smooth. Place the egg and flour in the bowl and whisk to combine.
- Heat a nonstick griddle over medium-low heat. Spray with coconut oil cooking spray or leave the pan dry.
- Pour ⅓ cup of the batter into the hot griddle. Cook for 3-4 minutes, until the edges firm up and you can slide spatula under the pancake. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through on the bottom. Repeat for the remaining batter. Recipe yields about 3 pancakes.
- Serve immediately with topped with coconut yogurt and raspberries or any other toppings of choice.
- I tested this recipe with a whole wheat white flour, but it will work with other all purpose flours.
- To make this gluten-free, use an all-purpose gluten-free flour or omit it.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.