3 Ingredient Pancakes

5 from 166 votes

These 3 ingredient pancakes are delicious and so easy to prep. Perfect for busy mornings! They are dairy-free and will make a welcome addition to any brunch table!

Course Breakfast, Brunch

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 72kcal

Author Yumna Jawad

Equipment

Ingredients

1 medium ripe banana
1 large egg
2 tablespoons all-purpose flour

Instructions

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 1/3 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.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Freezing Instructions: Cool the pancakes, then place them between layers of wax paper, then place in an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, place in the microwave for 1-2 minutes or in the oven at 350ºF until they're hot and heated through, about 5-7 minutes.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

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